Baked Polenta with Cheese and Herbs Recipe
Baked polenta with cheese and herbs is a dish from northern Italy, where cornmeal is as popular as potatoes are in many other countries. After cooking, polenta cools, firms up, and can then be sliced and baked with cheese. It’s a great, filling side for meat or a standalone dish served with a salad.
Baked polenta with cheese and herbs is the essence of northern Italian home cooking, where cornmeal often stands in for potatoes at everyday lunches and dinners. Once cooled, polenta turns into something between a dumpling and a casserole, and the cheese and butter give it a texture that’s hard to stop eating. It shows how a few simple ingredients can become something very hearty and full of umami flavour.
Chef's tips
Pour the polenta into the hot water or milk very slowly, whisking constantly – this helps prevent lumps. Cook it longer than the package suggests, over low heat and stirring often, because it tends to stick to the bottom; properly cooked polenta is creamy and pulls away from the sides of the pot. Before slicing, let it cool and set completely, ideally in a shallow tin lined with baking paper – it will cut neatly and won’t fall apart while baking.
How to serve
Serve as a base for braised meats, mushroom stew or ragù – it soaks up sauces beautifully and replaces potatoes or pasta. For a standalone version, all you need is a simple green salad with vinaigrette and a glass of red wine, such as Barbera, to make it a complete meal. It’s also very practical for family get-togethers on a Saturday – you can cook the polenta a day ahead and just bake it with cheese before guests arrive.
Ingredients
- cornmeal for polenta (fine or medium) - 250 g
- water - 900 ml
- milk for a creamier polenta - 200 ml
- butter - 40 g
- cheese - 50 g
- cheese grated or chopped - 120 g
- dried herbs (oregano, thyme or a herb mix) - 1 teaspoon
- fresh rosemary or thyme chopped, optional - 1 tablespoon
- olive oil for greasing the dish - 1 tablespoon
- salt or to taste - 1 teaspoon
- freshly ground black pepper to taste
Preparation
- Prepare a rectangular baking dish (about 20×30 cm) or a round springform pan. Lightly grease it with olive oil.
- In a large pot bring the water, milk and salt to a boil. Once it starts boiling, reduce the heat to low.
- Pour in the cornmeal in a thin stream, whisking constantly with a whisk or stirring with a wooden spoon to avoid lumps.
- Cook the polenta over low heat for 20–25 minutes, stirring often, especially at the bottom of the pot. The mixture should thicken and pull away from the sides. If it becomes too thick, add a little hot water.
- When the polenta is thick and tastes soft (it shouldn’t feel hard between your teeth), remove the pot from the heat. Add the butter, Parmesan, dried herbs and freshly ground pepper. Mix thoroughly.
- Pour the hot polenta into the prepared dish and smooth the top with a spoon dipped in water. Set aside for 15–20 minutes until it firms up slightly and can be sliced.
- Preheat the oven to 200°C (top and bottom heat).
- When the polenta has set, cut it into squares or triangles without removing it from the dish. Sprinkle the top with grated mozzarella and fresh herbs, if using.
- Place the dish in the oven and bake for 15–20 minutes, until the cheese has melted and lightly browned and the edges of the polenta are gently golden.
- Serve hot as a side dish to meat, stew, or as a main dish with a simple salad.
Storage
Store cooled, sliced polenta in an airtight container in the fridge for up to 3 days, or freeze individual pieces. Reheat in the oven, in a skillet with a little oil, or in the microwave until hot through.
