Ingredients

The following ingredients have 6 Servings
  • 3/4 cup cornmeal (I used freshly ground corn, but store bought works as well)
  • 1 1/4 teaspoons kosher salt
  • 1/8-1/4 teaspoon freshly cracked pepper
  • 3 cups water
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1/4 teaspoon (optional) dried marjoram (or 1 teaspoon fresh)

Instruction

  • Preheat the oven to 425 degrees. In a covered dish with a lid, whisk together the water, cornmeal, salt and pepper. Cover and bake for 30 minutes*, stirring halfway through.
  • Remove from the oven and add the milk, butter, and marjoram, if desired. Whisk quickly until the polenta is smooth and creamy. Serve immediately. Enjoy!