Baked Polenta with lemon and parmesan

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Serves 6

  • 2 tablespoons unsalted butter 

  • 2 tablespoons olive oil 

  • 1 cup chopped onions 

  • 1 tablespoon fresh thyme leaves 

  • 2 tablespoons minced garlic 

  • 4 1/2 cups water

  • 1 cup polenta 

  • 1 1/2 teaspoon kosher salt 

  • 1/2 teaspoon freshly cracked black pepper 

  • 1/2 cup freshly grated Parmesan 

  • 1/3 cup heavy cream 

  • 1 teaspoon lemon zest 

  • Flaked sea salt 

Preheat the oven to 350 degrees F. 

Heat the butter and olive together over medium high heat in a heavy bottomed Dutch oven. Add the onions and sauté for 3-5 minutes until translucent. Add the thyme and garlic and sauté for 2 more minutes. Add the water and bring the mixture to a boil then slowly whisk in the polenta. Turn off the heat, stir in the kosher salt and pepper then cover and bake in the oven for 15 minutes. 

Remove the Dutch oven from the oven and stir the polenta with a wooden spoon ensuring to scrape down the sides and bottom as you stir. Put the cover back on and place back in the oven for another 15 minutes. 

Remove the polenta from the oven, stir in the Parmesan, heavy cream and lemon zest using a wooden spoon until fully incorporated and thick. Transfer to a serving dish and top with a bit more of lemon zest, black pepper, Parmesan and flaked sea salt.