Name: Italian Polenta and Spinach Bake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 ½ cup polenta (9 oz / 250 g); 4 ¼ cups water (34 fl.oz / 1000 ml); 1 ½ teaspoon fine sea salt or Kosher salt; 2 tablespoons butter; 3 ½ tablespoons all-purpose flour; 1 ⅓ cup milk (10 fl.oz / 300 ml); 10.5 oz frozen spinach (300 g), defrosted and well squeezed; a few gratings of nutmeg; fine sea salt; freshly ground black pepper (to taste); 1 mozzarella ball (4.5 oz / 125 g), torn into small pieces; 3.5 oz fontina (100 g), grated; 2 oz Parmesan (60 g), grated

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Introduction

This Italian Polenta and Spinach Bake is a comforting, cheesy dish perfect for cozy dinners. Creamy polenta layers are combined with flavorful spinach béchamel and melted cheeses for a satisfying meal any night of the week.

A square piece of baked layered dish is placed on a white plate with a silver fork beside it. The bottom layer is golden yellow and crumbly, topped by a creamy white and green spinach mixture in the middle. The top layer is a slightly crispy, golden yellow crust with melted cheese and bits of herbs sprinkled on top. In the background, part of a white bowl and a red baking dish are visible with fresh green spinach leaves placed next to the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cup polenta (9 oz / 250 g)
4 ¼ cups water (34 fl.oz / 1000 ml)
1 ½ teaspoon fine sea salt or Kosher
2 tablespoons butter
3 ½ tablespoons all-purpose flour
1 ⅓ cup milk (10 fl.oz / 300 ml)
10.5 oz frozen spinach (300 g)
A few gratings of nutmeg
Fine sea salt
1 mozzarella ball (4.5 oz / 125 g)
3.5 oz fontina cheese (100 g)
2 oz Parmesan cheese (60 g)

Instructions

Step 1: Heat the water in a large pot until almost boiling. Add the salt to the water.
Step 2: Slowly add the polenta to the hot water while whisking continuously. When it starts to bubble, reduce heat to prevent burning and be careful with hot splashes.
Step 3: Stir briefly to remove lumps. Cover the pot with a crack open and stir every 2-3 minutes. Cook polenta according to package instructions, roughly 15 minutes for medium cornmeal or 40-50 minutes for coarse cornmeal.
Step 4: Meanwhile, defrost the spinach and squeeze out excess water.
Step 5: In a saucepan, melt butter then sprinkle flour over it. Cook gently while stirring until lightly golden.
Step 6: Gradually whisk in the milk and cook until the béchamel sauce thickens, about 1-2 minutes.
Step 7: Add the drained spinach to the béchamel. Season with nutmeg, salt, and pepper to taste, then combine well.
Step 8: Preheat oven to 400°F (200°C) and butter a baking dish generously.
Step 9: Grate the fontina and Parmesan cheeses. Tear the mozzarella into small pieces. Reserve a small portion of fontina and Parmesan for topping.
Step 10: Spread half the cooked polenta into the baking dish. Layer with the spinach sauce, then sprinkle with most of the grated fontina, Parmesan, and all the mozzarella.
Step 11: Cover with the remaining polenta and top with the reserved cheese.
Step 12: Bake for 25-30 minutes until golden and bubbling. Serve immediately.

Tips & Variations

For extra flavor, try adding a pinch of red chili flakes to the spinach sauce for subtle heat.
Use fresh spinach if available, sauté it lightly before adding to the béchamel.
Substitute fontina with provolone or mozzarella for a different cheese profile.
Make ahead by assembling the bake and refrigerating, then bake just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) covered with foil for about 15 minutes or until warmed through. Avoid microwaving to keep the texture creamy and the crust crisp.

How to Serve

The dish is a square piece of baked casserole with three visible layers. The top layer is golden yellow and slightly crumbly with small melted cheese spots and a textured surface. The middle layer is creamy white with green leafy bits evenly mixed, showing a smooth, soft texture. The bottom layer is similar to the top but softer and mixed with green leaves. The casserole sits on a plain white plate on a white marbled surface, with a silver fork beside it and a small green leaf for garnish in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh polenta instead of the instant kind?

Yes, fresh polenta works well but adjust cooking times according to the package or recipe instructions. It typically requires less cooking time than coarse cornmeal polenta.

Is it possible to make this dish vegan?

You can make a vegan version by using plant-based milk and vegan butter for the béchamel sauce, and replacing the cheeses with vegan alternatives. Keep in mind the texture and flavor may differ slightly.