Baked Polenta
Creamy baked polenta layered with rich tomato sauce, Gorgonzola, and Fontina cheeses, offering a comforting dish with bold flavors. Perfect for cheese lovers and those seeking hearty vegetarian fare, this dish pairs well with a fresh salad or crusty bread for a satisfying meal.
Ingredients
Instructions
- Combine olive oil, bay leaf, basil, parsley, onion, and garlic in a pan.
- Cook slowly for 3 to 4 minutes.
- Add chopped tomatoes and cook until heated through, then remove the bay leaf.
- Blend the mixture until smooth.
- Return the sauce to the pan with the bay leaf and simmer until thickened.
- Add salt and pepper to taste.
- Meanwhile, prepare the polenta by cooking the coarse cornmeal according to package instructions.
- Pour the cooked polenta into a baking dish and let it cool slightly.
- Spread the tomato sauce over the cooled polenta.
- Layer the sliced Fontina cheese and Gorgonzola over the sauce.
- Bake in a preheated oven at 375°F (190°C) until bubbling and golden on top, about 20-25 minutes.
Tips & Substitutions
For a creamier polenta, consider adding a bit of butter or cream once it’s cooked. If you can't find Fontina cheese, Gruyère is a great substitute. Fresh herbs can elevate the flavor; try adding some oregano or thyme. You can also use canned tomatoes for convenience, but fresh will give you better flavor in the sauce.
Serving Suggestions
Serve this baked polenta with a side of Garlic Bread for a complete meal. It pairs beautifully with a simple salad or roasted vegetables. You can also enjoy it alongside Italian recipes like Skallops Parmesan for a delightful dinner spread. Garnish with extra fresh herbs for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until heated through. You can also reheat individual portions in the microwave for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Polenta contains roughly 630 calories, with 9g protein, 63g carbohydrates, and 46g fat. It is an excellent source of iron (157% of the Daily Value), dietary fiber (63% of the Daily Value), and vitamin C (52% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1255mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant polenta instead of coarse cornmeal?
Yes, you can use instant polenta for a quicker preparation. Just follow the package instructions for cooking time, as it may differ from coarse cornmeal. The texture will be slightly different, but it will still be delicious.
How do I know when the tomato sauce is thick enough?
The sauce should be reduced so that it coats the back of a spoon. When you run your finger through the sauce on the spoon, it should hold its shape and not immediately run back together. This typically takes about 10-15 minutes of simmering.
Can I make this dish ahead of time?
Absolutely! You can prepare the tomato sauce and polenta separately, then assemble and bake when ready to serve. Just store the components in the fridge for up to 2 days. When ready, assemble and bake as directed for a warm, comforting meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).