Why This Recipe Works

For the perfect texture, we had to figure out a liquid in which to cook the polenta. Cooking the polenta in half-and-half gave us inconsistent results. Some batches were gloppy, while others turned out bricks. Ditching the half-and half for water gave us not only better flavor but also an airy texture—the fat in the dairy had been weighing it down. The switch also showcased the corn’s sweetness and the Pecorino Romano’s nuttiness. Using a two-step cooking process, first on the stove and then in the oven, simplified matters. When reheated and topped with a sweet yet savory tomato sauce, our fluffy polenta is substantial enough to serve as an entrée.

Before You Begin

We developed this recipe using Quaker Yellow Corn Meal for its desirable texture and relatively short cooking time. We recommend you use the same product for this recipe. The timing may be different for other types of cornmeal, so be sure to cook the polenta until it is thickened and tender. Whole milk can be substituted for the half-and-half. Plan ahead: The polenta needs to be cooled for at least 3 hours before being cut, baked, and served.

Instructions

for the polenta

Lightly grease 8-inch square baking pan. Heat butter and oil in Dutch oven over medium heat until butter is melted. Add garlic and cook until lightly golden, about 4 minutes. Discard garlic.

Add water, salt, and pepper to butter mixture. Increase heat to medium-high and bring to boil. Add cornmeal in slow, steady stream, whisking constantly. Reduce heat to medium-low and continue to cook, whisking frequently and scraping sides and bottom of pot, until mixture is thick and cornmeal is tender, about 20 minutes.

Off heat, whisk in Pecorino and half-and-half. Transfer to prepared pan and let cool completely on wire rack. Once cooled, cover with plastic wrap and refrigerate until completely chilled, at least 3 hours.

for the red sauce

Process tomatoes and their juice in blender until smooth, about 30 seconds. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion, cut side down, and cook without moving until lightly browned, about 4 minutes. Add pureed tomatoes, tomato sauce, Pecorino, sugar, salt, garlic powder, and remaining 3 tablespoons oil. Bring mixture to boil, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 15 minutes. Remove from heat, discard onion, cover, and keep warm.

Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper, then grease parchment. Cut chilled polenta into 6 equal pieces (about 4 by 2 2/3 inches each). Place on prepared sheet and bake until heated through and beginning to brown on bottom, about 30 minutes. Serve each portion covered with about 1/2 cup red sauce.