Creamy Oven-Baked Stone-Ground Polenta with Parmesan and Black Pepper

Oven-baked polenta cooked in a generous ratio of vegetable stock to whole milk, finished with aged Parmesan and cold butter for a rich, loose, deeply savory base that can hold its own under a braised short rib and its glossy red wine sauce. The oven method requires more liquid upfront than stovetop cooking — since you can't adjust on the fly — but rewards you with even, ambient heat on all sides, no scorching risk, and only one stir at the halfway point. Use a high-quality, full-bodied vegetable stock and season assertively at the end to compensate for the lighter flavor profile. No instant polenta — coarse stone-ground only.

Ingredients

• vegetable stock, preferably homemade or high-quality store-bought – 5 cups
• whole milk – 2½ cups
• kosher salt – 1½ teaspoons
• coarse stone-ground polenta (not instant) – 1 cup
• unsalted butter, cold, cut into ½-inch cubes – 4 tablespoons (½ stick)
• Parmigiano-Reggiano, finely grated – ¾ cup loosely packed
• freshly ground black pepper – ½ teaspoon

Instructions

1. Preheat your oven to 350°F / 175°C (convection: 325°F / 165°C). Position a rack in the center of the oven. Combine the vegetable stock (5 cups / 1200g), whole milk (2½ cups / 600g), and kosher salt in a heavy-bottomed 4-quart Dutch oven or oven-safe saucepan. Bring to a bare simmer over medium heat on the stovetop, watching carefully — milk scorches fast and boils over faster.
2. Once simmering, whisk constantly while pouring in the polenta in a thin, steady stream. This prevents lumps from forming. Keep whisking for 2 to 3 minutes until the polenta is fully incorporated and no dry clumps remain. Cover the Dutch oven with a tight-fitting lid and carefully transfer to the preheated oven.
3. Bake covered at 350°F / 175°C (convection: 325°F / 165°C) for 20 minutes, then carefully remove the Dutch oven from the oven and remove the lid (watch for a burst of steam). Stir thoroughly with a wooden spoon or stiff silicone spatula, scraping the bottom and sides. If the mixture looks very stiff or is clumping, whisk in ¼ cup (60g) of warm vegetable stock. Replace the lid, return to the oven, and bake for another 25 to 35 minutes. The polenta is done when the grains are tender with no raw, gritty texture and the mixture is thick but still pourable and creamy.
4. Remove the Dutch oven from the oven. If the polenta looks thicker than you'd like, whisk in 2 to 4 tablespoons (30 to 60g) of warm vegetable stock to loosen it before finishing. Add the cold butter cubes and stir vigorously until fully melted and incorporated — this is where the texture goes from thick porridge to something silky. Fold in the Parmigiano-Reggiano and black pepper. Taste and adjust salt now; the cheese adds saltiness, so go easy until you've tasted the finished polenta. Because vegetable stock has a lighter, slightly sweeter flavor than chicken stock, season more assertively here if needed.
5. Serve immediately in warm, wide shallow bowls. Polenta firms quickly, so have your short ribs plated and sauced alongside before you dish this up. If you need to hold it briefly, press plastic wrap directly onto the surface and set the pot over the lowest possible heat, stirring in a splash of warm vegetable stock when you're ready to serve.