Baked Creamy Yogurt Polenta

Baked Creamy Yogurt Polenta with fresh herbs, Parmesan and diced Prosciutto.

  • Prep time: 30 Minutes
  • Cook time: 30 Minutes
  • Yields: 8 servings


  • 1 cup Oikos® Plain Greek Yogurt

  • 1 Tablespoon olive oil

  • 1 cup cornmeal

  • 1/2 teaspoon kosher salt and pepper

  • 3 cup water

  • 1/2 cup shredded Parmesan

  • 2-3 Tablespoons mixed fresh herbs (thyme, rosemary, chives, parsley)

  • 1/4 cup chopped prosciutto


  1. Preheat oven 350°F.

  2. Lightly grease a 3 qt. casserole dish, then combine cornmeal, salt and pepper. Mix together 3 cups water, yogurt, and olive oil. Pour mixture over cornmeal and stir until blended.

  3. Bake cornmeal mixture uncovered for 25-30 Minutes. (Do not worry if the mixture does not look blended it will!) Stir cheese, herbs and prosciutto into the polenta (taste and add salt if needed).

  4. Serve polenta within 5-6 minutes from removing from oven. If you are not ready for the polenta, turn oven off and let stay in oven until you are ready.


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