Triple Cheese Baked Polenta (enough said)
This is the kind of dish that quiets the table. Pure Italian comfort food, with creamy parmesan polenta, a simple tomato butter sauce, three cheeses and a crispy garlic-herb breadcrumb topping.
Think of it as lasagna’s slightly less famous cousin. Layers of tender polenta replace the pasta, with plenty of melted mozzarella, creamy ricotta and parmesan in every bite.
And here’s what we love most: you can make the polenta ahead, assemble the entire dish the day before and simply pop it into the oven when you’re ready. Perfect for entertaining, Sunday dinner or whenever you want something warm and cheesy on the table.
Ingredients
- 3 cups water or chicken or vegetable stock
- 2 cup milk
- 1 tsp kosher salt
- 1 1/2 cups cornmeal for polenta (quick cooking)
- Salt and pepper to taste
- 2 tbsp butter (first amount)
- 1/2 cup grated parmesan cheese
- 1 large can good quality Italian plum tomatoes, such as Mutti Brand
- 1 cooking onion, peeled and cut just in half
- 4 tbsp. unsalted butter (second amount)
- Kosher salt, to taste
- 2 cups grated mozzarella cheese
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated parmesan cheese
- 2 tbsp. Butter (third amount)
- 4-5 tbsp. olive oil
- 1 clove garlic, finely minced
- 1/2 cup panko breadcrumbs
- 1/4 bunch Italian Flat Leaf Parsley, leaves only
- 1/2 tsp. good quality sea salt
Instructions
- Preheat oven to 400℉ Have a small baking sheet ready, lined with parchment paper. Have a 9×13 pan also ready, lined with parchment paper.
- Make the Polenta: Bring the liquids and salt to a boil in a medium sauce pot, then reduce the heat to medium.
- Take a fistful of cornmeal and add it in a fine stream to the liquid (like sifting sand through your fingers).
- Whisk constantly to avoid lumps. Continue to add cornmeal this way and whisk until it is all incorporated.
- Reduce the heat to low and stir with a wooden spoon frequently, about 5 minutes for instant polenta, until it is tender and thickened, adding extra liquid if necessary.
- Once tender, turn the heat off and stir in 2 tbsp of the butter and ½ cup of the parmesan cheese.
- Immediately pour out to prepared baking sheet, scraping out the pot and smoothing out the polenta with a spatula.
- Let cool or chill in the fridge until solid enough to handle. Can be made up to 2 days ahead of time.
- Meanwhile, make Tomato, Onion & Butter Sauce: Using a hand blender, blitz tomatoes until smooth.
- Place tomatoes, onion and butter in a pot and bring to a simmer. Allow to simmer over medium low heat for 20 minute. Remove onion (or keep some petals) and season to taste
- Prepare Cheeses: Mix together well the ricotta cheese, egg and remaining parmesan cheese. Season with salt and freshly ground black pepper. Have mozzarella cheese grated and ready.
- Assembly: When ready to assemble the polenta, cut into desired shapes (we like triangles).
- Ladle a small amount of the sauce on the bottom of the 9×13 pan.
- Stack polenta pieces into pan, overlapping slightly. Ladle remaining sauce on top. Divide ricotta mixture onto the dish, in about 8 spoonfuls on top. Sprinkle mozzarella cheese on top. Dot with butter. At this point you can cover & refrigerate the whole dish up to one day ahead of time, just increase baking time by 10-15 minutes.
- Bake for 15-20 minutes, or until cheese is golden brown & bubby.
- Make Fresh Herb Crumble: Finely chop parsley and mix together with panko & sea salt in a small, heat-proof bowl. Warm olive oil and garlic together in a small pan over medium heat. Pour over parsley mixture, stir well and set aside.
- Serve polenta topped with Fresh Herb Crumble.
Notes
Chef Tips for Perfect Baked Polenta
Use Quick-Cooking Polenta
This recipe calls for quick-cooking polenta, which thickens in about five minutes. Look for cornmeal specifically labelled for polenta, and check the package instructions. Regular coarse cornmeal takes considerably longer to cook.
Whisk Your Polenta Gradually
Nobody wants lumpy polenta! Add the cornmeal slowly to the hot liquid while whisking constantly. Once incorporated, switch to a wooden spoon and continue stirring until thick and tender.
Let the Polenta Cool Completely
This is important. The polenta needs time to firm up before you cut it into triangles or squares. Warm polenta will be too soft to handle and layer properly.
Don’t Skip the Breadcrumb Topping
The fresh herb crumble might seem like an extra step, but it’s worth it. The combination of garlic, parsley, olive oil and panko brings texture and freshness to an otherwise rich dish.
Frequently Asked Questions
Can I Make Baked Polenta Ahead of Time?
Absolutely! In fact, we recommend it.
You can prepare and chill the polenta up to two days ahead. The entire dish can also be assembled, covered and refrigerated up to one day before baking. Add approximately 10–15 minutes to the baking time if cooking directly from the refrigerator.
Is Polenta the Same as Cornmeal?
Polenta is a dish made from ground corn, but the term is also used to describe the cornmeal sold for making it. The grind and cooking time can vary. For this recipe, choose quick-cooking polenta rather than coarse, traditional cornmeal.
Can I Make This Recipe Vegetarian?
Yes! Simply use vegetable stock or water instead of chicken stock, and choose vegetarian-friendly cheeses. Traditional Parmesan often contains animal rennet, so check the label if you’re cooking for a vegetarian.
What Can I Serve with Triple Cheese Baked Polenta?
This dish is rich enough to serve as a main course. We love it alongside a crisp green salad, roasted broccoli or sautéed greens.
It also makes a fantastic side dish for roast chicken, braised beef or grilled sausages.
Can I Freeze Baked Polenta?
Yes. Cool the baked dish completely, portion and freeze in airtight containers for up to two months for best quality.
Thaw overnight in the refrigerator and reheat, covered, in a 350°F oven until hot throughout. The texture may be slightly softer after freezing.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat covered in a 350°F oven until heated through. Add a spoonful of tomato sauce or a splash of water if the polenta looks dry.
About the Chefs
Jody O’Malley and Kirstie Herbstreit are Red Seal certified chefs and co-owners of The Culinary Studio in Waterloo, Ontario. With more than 20 years of professional cooking experience and 15 years leading their culinary education business, they specialize in teaching the techniques and science behind great food. They also co-host the Chef Over Your Shoulder podcast with Amy Schlueter.