Polenta Al Forno with Spinach and Cheeses Recipe

Introduction

Polenta Al Forno is a comforting spinach polenta bake layered with creamy ricotta and a blend of cheeses. This hearty dish makes a perfect side or vegetarian main, offering rich flavors and a golden, bubbly crust.

Ingredients

• 40 grams (3 tbsp) unsalted butter
• 1 tbsp chunky minced garlic
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 6 cups baby spinach leaves
• 1/4 tsp cayenne pepper
• 2 cups ricotta cheese
• 2 cups cheddar cheese, grated (reserve 1 tbsp for topping)
• 1/2 cup parmesan cheese
• 1/2 cup pecorino romano cheese
• 2 tbsp finely grated lemon zest
• 2 cups polenta
• 1/2 tsp kosher salt
• 2 cups (500 ml) room temperature water
• 2 1/2 cups (625 ml) boiling water
• Black pepper, for garnish
• Finely chopped parsley, for garnish

Instructions

1. Step 1: Preheat the oven to 180°C (350-375°F, Gas Mark 4-5).
2. Step 2: Heat a large frying pan over high heat. Add the butter and melt it. Stir in the garlic, 1/4 tsp kosher salt, and 1/4 tsp black pepper, cooking for 1 minute.
3. Step 3: Add the baby spinach leaves and cayenne pepper to the pan. Stir for 1-2 minutes until the spinach wilts. Remove from heat.
4. Step 4: In a mixing bowl, combine the ricotta, grated cheddar (except 1 tbsp reserved), parmesan, and pecorino romano cheeses. Add the cooked spinach mixture and lemon zest, then stir until evenly combined. Set aside.
5. Step 5: Without cleaning the pan, return it to the stove on high heat. Add the dry polenta, 1/2 tsp kosher salt, and room temperature water. Pour in the boiling water.
6. Step 6: Cook the polenta, stirring frequently, until it pulls away from the sides of the pan and thickens.
7. Step 7: Lightly grease a large baking dish with cooking spray. Spread half of the polenta into the dish in a flat layer using a wooden spoon.
8. Step 8: Spoon the spinach and cheese mixture evenly over the polenta layer, then cover with the remaining polenta, spreading it smoothly on top.
9. Step 9: Sprinkle the reserved cheddar, parmesan, and pecorino cheeses over the top.
10. Step 10: Bake in the preheated oven on the middle rack for 20-25 minutes, or until the top is golden brown.
11. Step 11: Remove the dish using oven mitts and place it on a heatproof surface. Garnish with freshly ground black pepper and finely chopped parsley before serving.

Tips & Variations

• For a richer flavor, you can add a splash of cream to the polenta while cooking.
• Substitute the spinach with kale or chard for a different leafy green option.
• Use smoked paprika instead of cayenne for a milder, smoky heat.
• Make it vegan by using plant-based butter and cheeses.

Storage

Store leftover polenta bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain the crispy top. Avoid microwaving to keep texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the bake ahead and refrigerate it before baking. Just cover it tightly and bake when ready, adding a few extra minutes if baking from cold.

What can I serve with Polenta Al Forno?

This dish pairs well with a simple green salad, roasted vegetables, or a light tomato sauce for added moisture and flavor contrast.

Polenta Al Forno with Spinach and Cheeses Recipe

Print Recipe

★★★★★

4.7 from 82 reviews

Polenta Al Forno is a comforting Italian-style spinach polenta bake featuring layers of creamy ricotta, sharp cheddar, parmesan, and pecorino romano cheeses combined with tender sautéed spinach. This rich and hearty dish is baked until golden brown, creating a perfect balance of creamy and savory flavors ideal for a satisfying vegetarian main course.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Polenta and Liquids

• 2 cups polenta
• ½ tsp kosher salt
• 2 cups (500ml) room temperature water
• 2 ½ cups (625ml) boiling water
• 40 grams (3 tbsp) unsalted butter

Spinach Mixture

• 40 grams (3 tbsp) unsalted butter
• 1 tbsp garlic, chunky minced
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 6 cups baby spinach leaves
• ¼ tsp cayenne pepper

Cheese Mixture

• 2 cups ricotta cheese
• 2 cups cheddar cheese, grated (reserve 1 tbsp for topping)
• ½ cup parmesan cheese
• ½ cup pecorino romano cheese

Garnish

• Black pepper
• Parsley, finely chopped
• 2 tbsp lemon zest, finely grated (for spinach mixture)

Instructions

1. Preheat the oven: Set your oven to 180°C (350-375°F / Gas Mark 4-5) to ensure it is hot and ready when your polenta bake is assembled.
2. Saute spinach: Heat a large frying pan over high heat and melt 3 tablespoons of unsalted butter. Add the minced garlic, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper, cooking for one minute until fragrant. Add 6 cups of baby spinach leaves and ¼ teaspoon cayenne pepper, stirring for 1-2 minutes until the spinach wilts and reduces in volume.
3. Combine spinach and cheese: In a large mixing bowl, combine 2 cups ricotta cheese, 2 cups grated cheddar (except 1 tablespoon reserved for topping), ½ cup parmesan, and ½ cup pecorino romano. Add the cooked spinach mixture and 2 tablespoons of finely grated lemon zest. Stir everything together until fully mixed and set aside.
4. Cook the polenta: Without cleaning the pan, return it to high heat and add 2 cups polenta, ½ teaspoon kosher salt, and 2 cups room temperature water. Immediately pour in 2 ½ cups boiling water. Stir continuously and cook the mixture until the polenta thickens and pulls away from the sides of the pan, indicating it is fully cooked and creamy.
5. Assemble in baking dish: Spray a large baking dish with cooking spray. Spread half of the cooked polenta evenly in the bottom, pressing down gently with a wooden spoon to form a flat layer. Spoon the spinach and cheese mixture on top, spreading it evenly. Cover with the remaining polenta, smoothing it to create a top layer. Sprinkle the reserved 1 tablespoon cheddar, parmesan, and pecorino romano cheeses evenly over the surface.
6. Bake the dish: Place the baking dish on the middle rack of the preheated oven. Bake for 20-25 minutes, or until the cheese topping is golden brown and the bake is hot throughout. Carefully remove from the oven using oven mitts.
7. Garnish and serve: Sprinkle freshly ground black pepper and finely chopped parsley over the top. Serve immediately to enjoy the warm, creamy layers and flavorful spinach.

Notes

• Use unsalted butter to better control seasoning throughout the dish.
• You can substitute spinach with kale or Swiss chard if desired.
• For a spicier version, increase the cayenne pepper slightly or add chili flakes.
• To make this dish gluten-free, ensure your polenta is labeled gluten-free.
• Leftovers can be refrigerated and gently reheated; polenta thickens as it cools.

Keywords: polenta bake, spinach polenta, Italian casserole, vegetarian polenta, baked polenta, ricotta cheese dish, cheesy spinach bake