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Baked Herb Polenta

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 75 min
  • $$
Gatheredtable
adapted from The Herbfarm Cookbook

Ingredients

  • 1 tablespoon unsalted butter, softened
  • 3/4 teaspoon sea salt
  • 1 cup ground cornmeal
  • 2 tablespoons finely chopped fresh marjoram
  • 1 tablespoon finely chopped fresh thyme
  • 1 1/2 cups grated gruyere cheese

Directions

Prep: 1. Preheat oven to 350. 2. Chop: marjoram and thyme. 3. Grate cheese. 4. Coat shallow baking dish with butter. Make: 1. Bring 4 1/2 cups water with salt to boil in saucepan. Slowly sprinkle in cornmeal while whisking. 2. Continue to whisk over medium heat until thick, about 5 min. 3. Remove pan from heat and stir in marjoram, and half of cheese. 4. Spread polenta evenly in dish and sprinkle remaining cheese on top. 5. Bake until polenta is bubbling and edges brown, about 1 hour.

Notes

Gruyere cheese tastes amazing, but it can be pretty pricy. For a cheaper option, feel free to replace with swiss or a Swiss/Parmesan combo!

Goes great with these recipes

Herbed Fish and Spring Vegetable Sheet Pan
Stuffed Portobello Mushrooms with Summer Vegetables
Lentil Mushroom Walnut Balls
Pistachio Crusted Fish
Roasted Garlic Chicken with Spinach
White Pizza Stuffed Zucchini Boats

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