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Polenta Al Forno with Spinach and Cheeses Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/polenta-al-forno-with-spinach-and-cheeses-recipe/