This comforting baked polenta dish transforms simple cornmeal into a rich, savory casserole. Layers of soft, creamy polenta are dotted with butter and generously sprinkled with sharp Parmesan and mild Swiss cheese, creating a delightful contrast of textures. As it bakes, the top forms a golden, bubbly crust while the interior remains tender and moist. It&# 226;ÂÂs an excellent vegetarian main course that pairs beautifully with roasted vegetables or a hearty stew. Perfect for family dinners, potlucks, or a cozy weeknight meal, this recipe offers warm, nostalgic Italian-American flavors with minimal effort. The combination of cheeses adds a salty, umami depth that elevates the humble cornmeal into a satisfying centerpiece.
Polenta With Cheese
Description
This comforting baked polenta dish transforms simple cornmeal into a rich, savory casserole. Layers of soft, creamy polenta are dotted with butter and generously sprinkled with sharp Parmesan and mild Swiss cheese, creating a delightful contrast of textures. As it bakes, the top forms a golden, bubbly crust while the interior remains tender and moist. It&# 226;ÂÂs an excellent vegetarian main course that pairs beautifully with roasted vegetables or a hearty stew. Perfect for family dinners, potlucks, or a cozy weeknight meal, this recipe offers warm, nostalgic Italian-American flavors with minimal effort. The combination of cheeses adds a salty, umami depth that elevates the humble cornmeal into a satisfying centerpiece.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Grease a 1.5-quart casserole dish with butter or cooking spray.
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In a 2-quart saucepan, whisk together the cornmeal and 3/4 cup cold water until smooth.
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Gradually stir in the 3 1/4 cups boiling water and salt.
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Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
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Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
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Remove from heat and stir vigorously until the polenta is smooth and creamy.
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Spread one-third of the polenta mixture evenly into the bottom of the prepared casserole dish.
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Dot the layer with 1 teaspoon of margarine or butter.
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Sprinkle with 1/3 cup of the grated Parmesan cheese.
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Repeat the layering process twice more with the remaining polenta, butter, and Parmesan.
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Top the final layer with the shredded Swiss cheese.
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Bake uncovered for 15 to 20 minutes, or until the top is golden brown and the polenta is hot and bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 217.2kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 9759.6mg407%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 4.4g18%
- Sugars 1.4g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warm.
Try adding chopped cooked bacon, sautéed mushrooms, or spinach to the layers for extra flavor and texture.
For smoother polenta, ensure you whisk the cold water and cornmeal thoroughly before adding boiling water to prevent lumps. If the polenta seems too thick, add a splash of warm water while stirring.
Serve warm as a side dish with roasted meats or as a main course with a side salad and marinara sauce.
