Baked Polenta

Name: Baked Polenta
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6
Ingredients: Water 4 ¼ cups; Fioretto corn flour 2 cups; Fine salt 2 tsp; Extra virgin olive oil 1 spoonful; Asiago cheese 5 oz; Fontina cheese 4.6 oz; Gorgonzola cheese 4.2 oz; Grana Padano PDO cheese (to grate) 2 oz; Butter ¾ tbsp

it de fr es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 20 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Barbara Benetti

Baked polenta is super popular in Northern Italy, especially in areas like Piemonte, Lombardia, and Veneto. You know, Italians have this knack for turning simple things into something amazing. Like, imagine soft, tender polenta topped with this rich mix of local cheeses—Asiago, Fontina, Gorgonzola and Grana Padano. Really really good. The result? A cheesy, creamy delight that everyone just loves. And then, the baking step? It adds this golden crust that's the perfect mix of smooth and crispy textures. So here's the thing, while polenta concia or polenta taragna are packed with flavor, this version really shines by focusing on the cheese. No question why this baked polenta recipe is a favorite.

Here's the deal with easy baked polenta—it’s super versatile. Seriously. It goes from a side dish to the star, especially on those chilly nights. Plus, the cheese blend melts right into the polenta, creating these moist pockets of flavor. So so good. In these mountain regions, it’s common to serve this dish with a simple salad or some roasted veggies. And look, some folks even turn it into a polenta pizza, topping it with whatever's handy—another reason oven-baked polenta is so loved. Each cheese brings a taste of the Alps—gives it that warm, inviting feel. Whether it’s called a polenta casserole or just baked polenta with cheese, it’s a dish that pulls everyone together. The golden, crunchy top and the creamy inside make it seriously good. It fits perfectly into family meals or gatherings. Honestly, it's the kind of dish that fills not just the stomach, but also the heart. A staple for any home that’s into comfort food.

How to prepare Baked Polenta

To make the baked polenta, first fill a pot with water 1 and bring it to a boil, then salt it 2 and add the oil. Pour the cornmeal in a steady stream 3 and stir continuously with a whisk to avoid lumps. When the water returns to a boil, lower the heat and cook for about 50 minutes, stirring constantly if possible.

Meanwhile, cut the asiago 4, fontina 5, and gorgonzola 6 into cubes, then grate the Grana Padano PDO.

Butter a baking dish about 9x7 inches 7, cover the base with a portion of the polenta 8, and distribute the cubes of Asiago 9.

Create another layer of polenta and add the cubes of fontina 10, then cover with a third layer of polenta and fill with the gorgonzola 11. Finish with a final layer of polenta and the grated Grana Padano PDO 12.

Bake in a preheated static oven at 356°F for 20 minutes 13. When it's nicely golden on the surface, remove from the oven 14 and serve the baked polenta while still hot and gooey 15!