Cheesy Baked Polenta Or Grits
- 15m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
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6 to 8 servings Preheat the oven to 350°F. Butter a 2-quart or 9-inch square baking dish.
Ingredients
- 4 tablespoons (½ stick) butter
- ½ medium onion, chopped
- 1 garlic clove, minced
- 2 cups water, vegetable stock, or chicken stock or broth
- 2 cups whole milk
- 1 cup polenta or old-fashioned or stone-ground grits
- 1 teaspoon salt
- 1½ cups grated Cheddar, Fontina, or Gruyère (6 ounces)
- (½ cup grated Parmesan [2 ounces])
- 2 eggs, beaten
- (2 tablespoons finely chopped thyme or oregano)
- (¼ teaspoon cayenne pepper)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 tablespoons (½ stick) butter
- ½ medium onion, chopped
- 1 garlic clove, minced
- 2 cups water, vegetable stock, or chicken stock or broth
- 2 cups whole milk
- 1 cup polenta or old-fashioned or stone-ground grits
- 1 teaspoon salt
- 1½ cups grated Cheddar, Fontina, or Gruyère (6 ounces)
- (½ cup grated Parmesan [2 ounces])
- 2 eggs, beaten
- (2 tablespoons finely chopped thyme or oregano)
- (¼ teaspoon cayenne pepper)
Let's Cook
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Step 1.
Melt in a large saucepan over medium heat: 4 tablespoons (½ stick) butter
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Step 2.
Add and cook, stirring, until translucent, about 5 minutes: ½ medium onion, chopped
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Step 3.
Stir in and cook for 1 minute: 1 garlic clove, minced
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Step 4.
Add and bring to a boil: 2 cups water, vegetable stock, or chicken stock or broth; 2 cups whole milk
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Step 5.
Gradually whisk in: 1 cup polenta or old-fashioned or stone-ground grits; 1 teaspoon salt
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Step 6.
Bring to a rapid boil, then remove from the heat. Stir in: 1½ cups grated Cheddar, Fontina, or Gruyère (6 ounces); (½ cup grated Parmesan [2 ounces])
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Step 7.
Add and stir to combine: 2 eggs, beaten; (2 tablespoons finely chopped thyme or oregano); (¼ teaspoon cayenne pepper)
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Step 8.
Pour the mixture into the prepared baking dish. Bake until firm and golden brown on top, about 1 hour.
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