Equipment
Ingredients
Baked Polenta
- 200 g coarse-ground yellow cornmeal, dry
- 600 ml low-sodium vegetable broth, liquid
- 400 ml water, liquid
- 4 g fine sea salt
- 40 g unsalted butter, diced into small cubes
- 50 g parmesan cheese, finely grated
Braised Root Vegetables
- 30 ml extra-virgin olive oil
- 4 shallots, peeled and halved lengthwise
- 3 carrots, peeled and cut into 2.5cm chunks
- 2 parsnips, peeled and cut into 2.5cm chunks
- 200 g celeriac, peeled and cut into 2cm cubes
- 4 garlic, peeled and finely minced
- 30 g tomato paste
- 15 ml balsamic vinegar
- 400 ml low-sodium vegetable broth
- 4 fresh thyme, whole sprigs
- 1 fresh rosemary, whole sprig
- 3 g fine sea salt
- 1 g black pepper, coarsely ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 503 kcal
- Protein
- 13 g
- Carbohydrates
- 71 g
- Fat
- 21 g
- Sodium
- 1697 mg
- Saturated Fat
- 8 g
- Potassium
- 969 mg
- Calcium
- 255 mg
- Iron
- 3.8 mg
- Magnesium
- 119 mg
- Phosphorus
- 368 mg
- Zinc
- 2.2 mg
- Vitamin A
- 661 mcg
- Vitamin C
- 25 mg
- Water
- 534 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190°C (375°F) with a rack positioned in the center.
Add coarse-ground yellow cornmeal, 600 ml low-sodium vegetable broth, 400 ml water, and 4 g fine sea salt directly into the 2-liter baking dish.
Whisk the cornmeal and liquid mixture thoroughly in the baking dish until no dry clusters or settled grains remain on the bottom.
Cover the baking dish tightly with heavy-duty aluminum foil and bake at 190°C (375°F) for 45 minutes until all liquid is absorbed and the grains are tender.
Heat extra-virgin olive oil in the Dutch oven over medium-high heat on the stovetop until shimmering, then add halved shallots, carrots, parsnips, and celeriac to sear undisturbed for 6 minutes.
Add minced garlic and tomato paste to the Dutch oven with the seared vegetables, stirring constantly with a wooden spoon for 2 minutes over medium heat.
Pour balsamic vinegar into the Dutch oven, scraping up all browned bits from the pan bottom with the wooden spoon.
Pour in 400 ml low-sodium vegetable broth, tuck in fresh thyme sprigs and rosemary sprig, season with 3 g fine sea salt and 1 g black pepper, cover with the lid, and simmer gently over low heat for 25 minutes.
Remove the lid from the Dutch oven and increase heat to medium, boiling the braising liquid for 5 minutes until reduced and glossy.
Remove the baked polenta from the oven, unseal the foil, add diced unsalted butter and finely grated parmesan cheese, and whisk vigorously for 2 minutes until thoroughly incorporated and silky.
Divide the creamy polenta evenly among 4 wide, shallow bowls and spoon the braised root vegetables with their rich reduction over the center of each portion.
Strip fresh leaves from remaining thyme over each plated bowl and serve hot immediately.
Chef's Notes
- Oven baking polenta provides completely uniform heat convection and eliminates constant stovetop stirring, lump formation, and dangerous boiling splatters.
- Browning the root vegetables thoroughly before braising activates the Maillard reaction, generating deep savory fond that transforms simple vegetable broth into a rich jus.
- Choose coarse or medium-grind cornmeal rather than quick-cooking varieties; coarse polenta provides the quintessential rich structure that stands up to heavy winter braises.
- If preparing ahead for weeknight meal prep, braise the vegetables a day in advance, as their flavors concentrate and deepen overnight in the refrigerator.
Storage
Refrigerator: 4 days — Cool leftovers rapidly within 2 hours and store in airtight glass or BPA-free containers at 4°C (40°F) or below.
Freezer: 2 months — Freeze in airtight containers. Thaw completely in the refrigerator overnight before reheating.
Reheating: Reheat perishable leftovers thoroughly until the internal temperature registers at least 74°C (165°F) on a food thermometer. Warm the polenta on the stovetop over low heat, whisking in 30 ml to 60 ml of warm water or broth to loosen starch retrogradation.
Troubleshooting
Polenta is stiff or contains hard, gritty grains after 45 minutes of baking
Cause: The baking dish was not tightly sealed, causing steam and moisture to escape during baking
Fix: Whisk in 60 ml to 120 ml of boiling vegetable broth or water, reseal, and bake for an additional 10 minutes
Prevention: Crimp heavy-duty foil tightly around all dish edges or use a heavy, tight-fitting casserole lid
Braising liquid is thin and watery rather than coating the root vegetables
Cause: The Dutch oven was kept covered for too long or the flame was too low during reduction
Fix: Transfer vegetables to a warm bowl and reduce the remaining braising liquid vigorously over high heat for 3 minutes before recombining
Prevention: Ensure the final 5-minute reduction step is executed uncovered at a lively rolling simmer
Cultural Context
Polenta has served as a foundational carbohydrate of Northern Italian peasant cuisine for generations, originally derived from ancient grains before corn was introduced from the Americas in the sixteenth century. Across Lombardy, Veneto, and Piedmont, slow-simmered winter root vegetables and rustic braises were traditionally spooned over steaming mounds of polenta to sustain rural households through cold Alpine months.
