Easy Oven-Baked Polenta

Foolproof? I've been putting this recipe to the test by making foolish mistakes. At a minimum, this is a very forgiving recipe.

The first time I prepared this, I accidentally doubled the water. I cooked it about 30 minutes longer, and it did eventually thicken up. The second time I prepared it, I forgot to adjust the oven temperature and baked it at 425 instead of 350ËšF. As you might expect, it cooked faster - about 35 minutes instead of 50.

I'm not a connoisseur of polenta, but the result seemed reasonable creamy. I served it with tomatoes roasted last august and a bit of pecorino. Very satisfying.