Baked Polenta With Parmesan Cheese

Although most associate polenta with Italy, this wonderful dish is common in many parts of Europe and can be served either soft or solidified, and later grilled or pan-fried according to the cook's taste. Similar dishes are well known in Central America, where corn was domesticated, and many Hispanic recipes feature a cooked corn like this one to make tortillas, arepas, or pupusas. Even corn tamales are made with precooked corn, so variations on this dish are ubiquitous around the world.

This easy dish is the classic recipe for baked polenta, a moist and flavorful side dish that is excellent alongside any protein, vegetable, or soup that you're serving for dinner. This version is vegetarian—some baked polentas have lard or other animal fats—and can be easily made into a vegan dish when swapping the dairy ingredients for vegan alternatives. Polenta is naturally gluten free. With one dish, five ingredients, and very little cleanup, you can check many different dietary needs boxes.

Less doughy than cornbread, and a lot firmer than creamed polenta, this loaf can be unmolded and easily sliced with a sharp knife. If you can find authentic Italian polenta at the store, that's an amazing choice, but the more available yellow stone-ground grits or medium grind cornmeal also will make a wonderful dish. The polenta needs to rest before hitting the oven, so plan accordingly.