Baked Polenta 

Baked polenta is one of those versatile dishes that's both comforting and delicious. It’s a great option whether you're looking for a flavorful side dish, or want something that can stand alone as the star of the meal. With a creamy texture, just the right amount of spice from jalapeños, and cheesy goodness, this baked polenta recipe will become a favorite in no time! Plus, it’s so easy to make that even if you’re new to cooking with polenta, you will find it super easy. 

Ingredient Notes

• Insta Polenta: This is a quick-cooking version of polenta, and you only need 1 cup. Polenta, made from ground corn, is a traditional dish in Northern Italy. For this recipe, using instant polenta speeds up the process, so you get that firm polenta texture without a long cooking time.
• Bouillon Cube: This adds extra depth of flavor. You can use vegetable or chicken bouillon depending on your preference.
• Jalapeños: Finely chop 2 jalapeños to add a bit of heat to the dish. If you’re sensitive to spice, you can always use just one or remove the seeds for less heat. You can also use serrano peppers.
• Cheese: I recommend using 1 cup of parmesan cheese for its sharp, salty flavor and another cup of shredded cheese like mozzarella or Mexican blend to add gooeyness. The combination gives this baked polenta a rich, cheesy flavor.

Instructions

Start by bringing 4 cups of water to a boil over medium-high heat in a medium saucepan. Add in the bouillon cube and stir to dissolve it completely. This will add that savory punch that makes polenta even more flavorful.

Once your water is boiling, slowly stir in 1 cup of instant polenta. Use a wooden spoon to stir the polenta constantly to avoid lumps. Keep stirring for about 3 minutes over medium heat, until the mixture starts to thicken.

Now it’s time to add the fun stuff! Toss in the finely chopped jalapeños and 1 cup of parmesan cheese along with 1 cup of your shredded cheese of choice (mozzarella or Mexican blend both work wonderfully). Keep stirring until the cheese is fully melted and the jalapeños are well combined.

Remove the polenta from the heat and let it cool for about 30 minutes. This allows it to firm up so it's easier to bake and cut later on.

Preheat your oven to 425°F. While the polenta is cooling, generously butter your baking dish—this helps to prevent sticking and adds a nice flavor. Once the polenta has cooled, transfer it to the prepared baking dish, spreading it out into an even layer.

Bake your polenta in the oven for 25 minutes. The surface of the polenta should turn golden and crispy while the inside stays creamy and soft.

How to Serve

• Serve this baked polenta as a flavorful side dish with short ribs or Italian sausage.
• Top with your favorite homemade marinara or tomato sauce.
• Add a poached egg on top for a hearty breakfast or brunch.
• Slice the cooled polenta into 2-inch-thick rounds and fry them up in a large skillet with a drizzle of olive oil for crispy polenta fries.
• Serve with a side of goat cheese and sun-dried tomatoes for an Italian-inspired appetizer.
• And my favorite, serve with brothy beans or black-eyed peas. 

Tips, Tricks, and Alterations

• Make it extra cheesy: Add a sprinkle of goat cheese or more parmesan cheese on top before baking.
• Spice level: If you want to turn down the heat, reduce the number of jalapeños or remove their seeds. For more heat, add an extra jalapeño or even a splash of white wine to balance the flavors.
• Leftovers: If you have leftover polenta, it makes for great leftovers the next day! Cut the remaining polenta into squares and fry them up for breakfast with eggs.
• Serving size: This baked polenta works great as a side or main dish depending on your meal plan. It's also a great way to introduce polenta to picky eaters since the cheese and jalapeños make it fun and flavorful.
• Customization: You can easily swap out the jalapeños for other ingredients like italian seasoning or mix in sun-dried tomatoes to change up the flavor profile.
• Meal prep: Make a batch in a loaf pan or casserole dish and freeze portions for later. You can even bake individual portions on a baking sheet for easy reheat-and-eat meals!

If you’ve tried this Baked Polenta Recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Baked Polenta

Baked polenta is one of those versatile dishes that's both comforting and delicious. It’s a great option whether you're looking for a flavorful side dish, or want something that can stand alone as the star of the meal. With a creamy texture, just the right amount of spice from jalapeños, and cheesy goodness, this baked polenta recipe will become a favorite in no time! Plus, it’s so easy to make that even if you’re new to cooking with polenta, you will find it supper easy.

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Ingredients

  

• 1 cup instant polenta
• 4 cups water
• 1 bouillon cube vegetable or chicken
• 2 jalapeños finely chopped
• 1 cup parmesan cheese
• 1 cup shredded cheese mozzarella or Mexican blend
• 1 tablespoon unsalted butter for greasing the baking dish

Instructions

 

• Bring 4 cups of water to a boil over medium-high heat. Add the bouillon cube and stir to dissolve.
• Gradually stir in 1 cup of instant polenta, stirring continuously with a wooden spoon for 3 minutes until thickened.
• Add the finely chopped jalapeños, 1 cup of parmesan cheese, and 1 cup of shredded cheese. Stir until the cheese is fully melted.
• Let the polenta cool for 30 minutes until it firms up.
• Preheat the oven to 425°F. Generously butter a baking dish.
• Transfer the cooled polenta to the prepared baking dish, spreading it out evenly.
• Bake for 25 minutes until the top is golden and crispy.

Tried this recipe?Let us know how it was!