Print

Italian Polenta and Spinach Bake Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This Italian Polenta and Spinach Bake is a comforting, cheesy casserole featuring creamy polenta layered with a flavorful spinach béchamel sauce and a blend of mozzarella, fontina, and Parmesan cheeses. Slow-cooked polenta is combined with a rich spinach sauce and baked until golden and bubbling, making it a hearty vegetarian dish perfect for a cozy meal.

Ingredients

Scale

Polenta

  • 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

Spinach Sauce

  • 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)

Cheeses

  • 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

Instructions

  1. Heat water: In a large pot, heat 4 ¼ cups (1000 ml) of water until it is almost boiling. Add 1 ½ teaspoons of fine sea salt or Kosher salt to the water.
  2. Add polenta: Slowly add 1 ½ cups (250 g) of polenta to the hot water while whisking continuously. Be cautious as the polenta starts to bubble; if bubbles become too large, reduce the heat and use mittens to protect yourself from splatters.
  3. Cook polenta: Once the polenta is fully incorporated, stir briefly to eliminate lumps. Lower the heat, cover the pot leaving a small crack open for steam to escape, and stir every 2-3 minutes with a wooden spoon. Continue cooking according to your polenta type—40 to 50 minutes for coarse cornmeal or about 15 minutes for medium cornmeal.
  4. Prepare spinach sauce: While the polenta cooks, defrost 10.5 oz (300 g) of frozen spinach and squeeze out excess water.
  5. Make béchamel sauce: In a medium saucepan, melt 2 tablespoons of butter. Sprinkle 3 ½ tablespoons all-purpose flour over the butter and cook gently while stirring until it turns lightly golden. Gradually whisk in 1 ⅓ cups (300 ml) of milk to prevent lumps. Let it simmer gently for 1-2 minutes until thickened.
  6. Add spinach: Incorporate the squeezed spinach into the béchamel sauce. Season with nutmeg, salt, and freshly ground black pepper to taste, mixing well.
  7. Preheat oven and prepare dish: Preheat your oven to 400°F (200°C). Generously butter a baking dish.
  8. Prepare cheeses: Grate 3.5 oz (100 g) fontina and 2 oz (60 g) Parmesan cheese. Tear 1 mozzarella ball (125 g) into small pieces. Reserve 2 tablespoons fontina and about one-third of the Parmesan for topping.
  9. Assemble the bake: Spread half of the cooked polenta evenly in the buttered baking dish. Layer the spinach sauce over the polenta. Sprinkle the grated fontina and Parmesan (except reserved amounts) along with the torn mozzarella pieces on top of the spinach sauce. Cover with the remaining polenta, then sprinkle with the reserved cheeses for a golden crust.
  10. Bake: Place the assembled dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and bubbly. Serve immediately while hot and creamy.

Notes

  • Use coarse or medium cornmeal polenta depending on desired texture; cooking time will vary accordingly.
  • Remove as much water as possible from defrosted spinach to avoid a watery sauce.
  • Fontina can be substituted with other melting cheeses like Gruyère for a different flavor profile.
  • Wear oven mitts when stirring polenta as it can bubble strongly and cause burns.
  • This dish can be made ahead and reheated; just add a few minutes to baking time if coming from the fridge.

Keywords: polenta bake, spinach bake, Italian casserole, vegetarian Italian recipe, cheesy polenta, baked polenta spinach

Find it online: https://nayabaker.com/italian-polenta-and-spinach-bake-recipe/