A delightful twist on the classic polenta dish, featuring a creamy texture and a golden baked crust.
Bring the water to a boil in a large saucepan and add the salt.
Using a whisk helps prevent lumps when adding the cornmeal.
Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
Add the cornmeal slowly in a steady stream for a smoother texture.
Reduce the heat to low and cook the polenta, stirring frequently, until thickened, about 30 minutes.
Stirring frequently prevents the polenta from sticking to the pan.
Stir in the butter, Parmesan cheese, and nutmeg until fully incorporated.
Ensure the butter and cheese are fully melted for a creamy consistency.
Transfer the polenta to an oven-proof dish and smooth the top.
Use a spatula to evenly spread the polenta in the dish.
Preheat the oven to 400°F.
Ensure the oven is fully preheated for even baking.
Dot the top of the polenta with additional butter and sprinkle with Parmesan cheese.
This step adds a golden, crispy crust to the dish.
Bake the polenta in the oven until the top is golden and crispy, about 30 minutes.
Keep an eye on the polenta during the last few minutes to prevent over-browning.
Serve the baked polenta warm, garnished with additional Parmesan cheese if desired.
Serve immediately for the best texture and flavor.
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