19 Irresistible Baked Polenta Recipe Creations

Just when you thought polenta was only a simple side dish, these 19 irresistible baked creations will transform your kitchen routine! From cheesy comfort food masterpieces to quick weeknight dinners that wow the whole family, we’ve gathered the most delicious ways to bake this versatile ingredient. Get ready to discover polenta possibilities that will have everyone asking for seconds—your new favorite recipes await!

Creamy Baked Polenta with Roasted Mushrooms

Let’s be real—sometimes you just need a cozy, comforting meal that feels fancy but comes together without the fuss. This creamy baked polenta with roasted mushrooms is exactly that kind of dish, perfect for a relaxed dinner that still impresses. You get creamy, cheesy polenta and savory, earthy mushrooms all in one satisfying bake.

Ingredients

– 1 cup coarse polenta (or corn grits)
– 4 cups water
– 1 tsp salt (adjust to taste)
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 lb mixed mushrooms, sliced (cremini, shiitake, or your favorite)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. In a medium oven-safe skillet or baking dish, combine the polenta, water, and salt.
3. Bake uncovered for 30 minutes, stirring halfway through to prevent clumping.
4. While the polenta bakes, toss the sliced mushrooms with olive oil, garlic, thyme, and black pepper on a baking sheet.
5. Roast the mushrooms in the oven for 20–25 minutes, until tender and lightly browned.
6. Remove the polenta from the oven and stir in the Parmesan cheese and butter until smooth and creamy.
7. Top the polenta evenly with the roasted mushrooms.
8. Return the skillet to the oven and bake for 5 more minutes to meld the flavors.
9. Let the dish rest for 5 minutes before serving to allow the polenta to set slightly. Get ready for a velvety, rich polenta that contrasts beautifully with the earthy, umami-packed mushrooms. Try serving it with a simple arugula salad for a fresh crunch, or top with a fried egg for extra decadence.

Cheesy Baked Polenta with Spinach and Garlic

Wondering what to make when you want something comforting but not too complicated? This cheesy baked polenta with spinach and garlic is your answer. It’s creamy, satisfying, and comes together with minimal fuss—perfect for a cozy weeknight dinner.

Ingredients

– 1 cup polenta (coarse cornmeal works too)
– 4 cups water
– 1 tsp salt (adjust if using salted butter)
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 2 cups fresh spinach, roughly chopped (frozen works, just thaw and squeeze dry)
– 3 cloves garlic, minced (use more if you love garlic)
– 1 cup shredded mozzarella cheese (part-skim is fine)
– ½ cup grated Parmesan cheese (the real stuff melts better)
– ¼ tsp black pepper
– Olive oil for greasing

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with olive oil.
2. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
3. Whisk in 1 cup of polenta and 1 tsp salt slowly to prevent clumps.
4. Reduce heat to low and simmer, stirring frequently with a wooden spoon, for 15–20 minutes until thick and creamy. Tip: If polenta sputters, partially cover the pot.
5. Remove polenta from heat and stir in 2 tbsp butter until melted.
6. Heat a skillet over medium heat and sauté 3 cloves minced garlic for 1 minute until fragrant but not browned.
7. Add 2 cups chopped spinach and cook for 2–3 minutes, stirring, until wilted.
8. Stir the spinach-garlic mixture, 1 cup mozzarella, ½ cup Parmesan, and ¼ tsp black pepper into the polenta until well combined.
9. Spread the polenta mixture evenly into the prepared baking dish.
10. Bake at 375°F for 20–25 minutes until bubbly and lightly golden on top. Tip: For extra browning, broil for the last 1–2 minutes.
11. Let it rest for 5 minutes before serving. Tip: Resting helps it set for cleaner slices.

Hearty and creamy, this polenta bakes up with a golden top and soft interior that’s packed with garlicky spinach. Try serving it alongside roasted chicken or topped with a fried egg for a complete meal—leftovers reheat beautifully for lunch the next day.

Herb-Infused Baked Polenta with Tomato Sauce

A creamy, comforting dish that feels fancy but is surprisingly simple to make at home. You’ll love how the herb-infused polenta bakes up perfectly golden, then gets topped with a vibrant tomato sauce that brings it all together. It’s the kind of meal that feels special but won’t keep you in the kitchen all day.

Ingredients

• 1 cup coarse cornmeal (for best texture)
• 4 cups water
• 1 tsp salt (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp fresh chopped herbs like rosemary and thyme (dried works too)
• 1 cup grated Parmesan cheese (plus extra for serving)
• 2 cups tomato sauce (homemade or your favorite jarred brand)
• 1 tbsp butter (for greasing the baking dish)

Instructions

1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with butter, making sure to coat all sides.
2. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
3. Slowly whisk in 1 cup of coarse cornmeal to prevent lumps from forming.
4. Reduce heat to low and cook for 15 minutes, stirring constantly with a wooden spoon until thick and creamy.
5. Remove from heat and stir in 1 tsp salt, 2 tbsp olive oil, 2 tbsp fresh herbs, and 1 cup Parmesan cheese until fully incorporated.
6. Transfer the polenta mixture to your prepared baking dish and spread evenly with a spatula.
7. Bake at 375°F for 25 minutes until the edges are golden brown and the center is firm to the touch.
8. While the polenta bakes, heat 2 cups of tomato sauce in a small saucepan over medium heat for 5-7 minutes until warmed through.
9. Remove polenta from oven and let rest for 5 minutes to set before cutting.
10. Cut the baked polenta into squares and serve immediately topped with warm tomato sauce.

Just imagine cutting into that golden crust to reveal the creamy interior, with the herby Parmesan flavor mingling perfectly with the bright tomato sauce. Try serving it alongside roasted vegetables or topped with a fried egg for a complete meal that feels both rustic and elegant.

Rich Baked Polenta with Sausage and Peppers

Picture this: a cozy fall evening where you want something hearty but don’t want to spend hours in the kitchen. This baked polenta dish comes together with minimal fuss but delivers maximum comfort.

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot, your choice)
• 1 large bell pepper, sliced (any color works)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup coarse polenta
• 4 cups chicken broth
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add Italian sausage and cook for 5-7 minutes, breaking it up with a spoon until browned.
4. Add sliced bell peppers and onion to the skillet.
5. Cook vegetables for 6-8 minutes until softened and slightly caramelized.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in chicken broth and bring to a simmer.
8. Slowly whisk in polenta to prevent clumping.
9. Add dried oregano, red pepper flakes, salt, and black pepper.
10. Transfer skillet to preheated oven and bake uncovered for 25 minutes.
11. Remove skillet from oven and stir polenta mixture.
12. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
13. Return to oven and bake for 10 more minutes until cheese is melted and bubbly.
14. Let rest for 5 minutes before serving to allow polenta to set.

Every bite gives you creamy polenta with savory sausage and sweet peppers. The cheesy top forms a golden crust that contrasts beautifully with the soft interior. Try serving it straight from the skillet with a simple green salad for a complete meal that feels special but comes together effortlessly.

Savory Baked Polenta with Parmesan and Thyme

Now, picture this: you’re craving something warm and comforting, but you want it to feel a little fancy, too. This savory baked polenta is your answer—it’s creamy, cheesy, and so easy to pull together on a busy weeknight. You’ll love how the thyme and Parmesan come together in every bite.

Ingredients

• 1 cup polenta (not instant)
• 4 cups water
• 1 tsp salt (adjust if using salted butter)
• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 1 cup grated Parmesan cheese, divided (freshly grated melts best)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ½ tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish.
2. Pour 4 cups of water into a medium saucepan and bring it to a rolling boil over high heat.
3. Whisk in 1 cup of polenta in a steady stream to prevent clumps.
4. Reduce the heat to low and simmer the polenta for 5 minutes, stirring constantly with a wooden spoon until it thickens slightly.
5. Remove the saucepan from the heat and stir in 1 tsp salt, 2 tbsp butter, ½ cup Parmesan, 1 tsp thyme, and ½ tsp black pepper until fully combined.
6. Tip: Scrape the sides of the pan as you stir to incorporate any stuck bits.
7. Transfer the polenta mixture to the greased baking dish and spread it evenly with a spatula.
8. Sprinkle the remaining ½ cup Parmesan evenly over the top.
9. Bake for 25 minutes, or until the edges are golden and the top is lightly crisp.
10. Tip: For extra browning, switch to broil for the last 2–3 minutes, watching closely to avoid burning.
11. Remove the dish from the oven and let it rest for 5 minutes before slicing.
12. Tip: Letting it rest helps the polenta set for cleaner cuts.

My favorite part is the contrast between the creamy interior and that golden, cheesy crust. Try serving it alongside roasted vegetables or topped with a fried egg for a simple, satisfying meal.

Baked Polenta with Goat Cheese and Sun-Dried Tomatoes

Sometimes you just need a cozy, comforting dish that feels fancy but comes together with minimal effort. This baked polenta with creamy goat cheese and tangy sun-dried tomatoes is exactly that kind of meal—perfect for a busy weeknight or when you want to impress guests without stressing. You’ll love how the flavors melt together into something truly special.

Ingredients

– 1 cup polenta (coarse cornmeal works best for texture)
– 4 cups water (or vegetable broth for extra flavor)
– 4 oz goat cheese, crumbled (soft, creamy varieties blend easily)
– 1/2 cup sun-dried tomatoes in oil, chopped (reserve 1 tbsp oil from the jar)
– 1 tbsp reserved sun-dried tomato oil (or olive oil)
– 1 tsp salt (adjust if using salted broth)
– 1/4 tsp black pepper (freshly cracked adds nice flavor)
– 2 tbsp grated Parmesan cheese (for topping, optional but recommended)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready when the polenta is prepared.
2. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
3. Slowly whisk in 1 cup of polenta to prevent lumps from forming.
4. Reduce heat to low and simmer the polenta for 5 minutes, stirring constantly with a wooden spoon until it thickens slightly. Tip: Constant stirring prevents the polenta from sticking to the bottom of the pan.
5. Remove the saucepan from heat and stir in 1 tsp salt and 1/4 tsp black pepper until fully incorporated.
6. Fold in 4 oz crumbled goat cheese and 1/2 cup chopped sun-dried tomatoes until evenly distributed.
7. Grease an 8×8 inch baking dish with 1 tbsp reserved sun-dried tomato oil, coating the bottom and sides thoroughly. Tip: Using the flavored oil from the sun-dried tomatoes adds an extra layer of richness to the dish.
8. Transfer the polenta mixture to the prepared baking dish and spread it into an even layer.
9. Sprinkle 2 tbsp grated Parmesan cheese evenly over the top for a golden crust.
10. Bake at 375°F for 25 minutes, or until the edges are bubbly and the top is lightly browned. Tip: For extra browning, switch to broil for the final 2-3 minutes, but watch closely to avoid burning.
11. Let the baked polenta rest for 5 minutes before serving to allow it to set slightly. Leftovers reheat beautifully with a creamy interior and a slightly crisp top that contrasts wonderfully. Try serving it alongside a simple green salad or topped with a fried egg for a complete meal that feels both rustic and elegant.

Crispy Baked Polenta with Marinara Dipping Sauce

Mmm, imagine biting into golden, crispy polenta squares with a warm marinara dipping sauce—it’s the perfect cozy snack for a chilly evening. You’ll love how simple this is to whip up, and it feels way fancier than the effort required. Seriously, it’s a game-changer for appetizers or even a light dinner.

Ingredients

• 1 tube (18 oz) pre-cooked polenta, sliced into ½-inch rounds (look for it in the pasta aisle)
• 2 tbsp olive oil, or any neutral oil like avocado oil
• ½ tsp garlic powder, for a subtle savory kick
• ¼ tsp salt, adjust if your polenta is already seasoned
• 1 cup marinara sauce, store-bought or homemade
• 1 tbsp grated Parmesan cheese, optional for garnish
• Fresh basil leaves, for a fresh finish

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the polenta rounds in a single layer on the baking sheet, ensuring they don’t touch for even crisping.
3. Brush both sides of each polenta round lightly with olive oil using a pastry brush or spoon.
4. Sprinkle the garlic powder and salt evenly over the polenta rounds.
5. Bake for 20–25 minutes, flipping halfway through, until the edges are golden brown and crispy. Tip: For extra crunch, broil for the last 1–2 minutes, watching closely to avoid burning.
6. While the polenta bakes, pour the marinara sauce into a small saucepan and warm it over medium heat for 5–7 minutes, stirring occasionally, until simmering. Tip: Add a pinch of red pepper flakes to the sauce if you like a little heat.
7. Remove the polenta from the oven and let it cool on the baking sheet for 2–3 minutes to firm up.
8. Sprinkle the baked polenta with Parmesan cheese and garnish with fresh basil leaves. Tip: Serve immediately while hot for the best texture contrast.
9. Transfer the warm marinara sauce to a small bowl for dipping.

Delightfully crunchy on the outside with a soft, creamy center, these polenta bites pair beautifully with the tangy marinara. Double the recipe for a party—they disappear fast! Try stacking them with a dollop of ricotta between layers for a fun, shareable twist.

Baked Polenta with Roasted Vegetables and Balsamic Glaze

Sometimes you just need a cozy, hands-off dinner that feels fancy but comes together with minimal effort. This baked polenta with roasted vegetables and balsamic glaze is exactly that—creamy, comforting, and packed with flavor. You’ll love how the crispy-edged polenta soaks up the sweet-tangy glaze and tender veggies.

Ingredients

• 1 cup polenta (not instant)
• 4 cups water
• 1 tsp salt
• 2 tbsp olive oil (or any neutral oil)
• 1 medium zucchini, chopped into 1-inch pieces
• 1 red bell pepper, chopped into 1-inch pieces
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1 tbsp honey (or maple syrup for vegan)
• Fresh basil for garnish (optional)

Instructions

1. Preheat your oven to 400°F.
2. Spread the chopped zucchini, red bell pepper, and red onion on a baking sheet.
3. Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
4. Roast the vegetables for 20–25 minutes, or until they are tender and lightly charred at the edges.
5. While the vegetables roast, bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan.
6. Slowly whisk in 1 cup of polenta to prevent clumps.
7. Reduce the heat to low and simmer the polenta for 25–30 minutes, stirring frequently, until thick and creamy. Tip: If the polenta thickens too much, stir in a splash of water to loosen it.
8. Pour the cooked polenta into a greased 9×9-inch baking dish and spread it evenly.
9. Let the polenta cool for 10 minutes to set slightly.
10. Heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat.
11. Add the minced garlic and cook for 1 minute, until fragrant.
12. Pour in 1/4 cup balsamic vinegar and 1 tablespoon of honey, stirring to combine.
13. Simmer the glaze for 5–7 minutes, until it reduces by half and coats the back of a spoon. Tip: Watch closely to avoid burning—the glaze will thicken as it cools.
14. Arrange the roasted vegetables over the polenta in the baking dish.
15. Drizzle the balsamic glaze evenly over the top.
16. Bake the assembled dish at 400°F for 10 minutes, until heated through.
17. Garnish with fresh basil if desired. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

Buttery polenta contrasts with the smoky-sweet vegetables, while the glaze adds a sticky, tangy finish. Serve it straight from the baking dish for a family-style meal, or top with a fried egg for extra richness.

Decadent Baked Polenta Gratin with Fontina Cheese

Baked polenta gratin might sound fancy, but it’s actually one of those cozy dishes that feels like a warm hug. You’ll love how the creamy polenta bakes up with that golden, bubbly cheese topping—perfect for when you want something comforting but impressive enough for company.

Ingredients

• 1 cup coarse-ground polenta
• 4 cups whole milk
• 2 cups shredded Fontina cheese (divided)
• 1/2 cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish with butter or cooking spray.
2. Pour 4 cups of whole milk into a heavy-bottomed saucepan and bring it to a simmer over medium heat, stirring occasionally to prevent scorching.
3. Gradually whisk in 1 cup of coarse-ground polenta in a steady stream to avoid lumps.
4. Reduce heat to low and cook the polenta for 20-25 minutes, stirring frequently with a wooden spoon until thickened and tender.
5. Remove the polenta from heat and stir in 3 tablespoons of unsalted butter until fully melted and incorporated.
6. Mix in 1 cup of shredded Fontina cheese, 1/2 cup of grated Parmesan, 1 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of freshly grated nutmeg.
7. Transfer the polenta mixture to your prepared baking dish and spread it evenly with a spatula.
8. Sprinkle the remaining 1 cup of shredded Fontina cheese evenly over the top of the polenta.
9. Bake for 25-30 minutes at 375°F until the cheese is golden brown and bubbly around the edges.
10. Let the gratin rest for 10 minutes before serving to allow it to set properly.

Zesty and rich, this gratin emerges from the oven with a crackly cheese crust giving way to the creamiest polenta beneath. The nutmeg adds a subtle warmth that plays beautifully against the tangy Fontina, making it fantastic alongside roasted vegetables or as a hearty main with a simple green salad. Leftovers reheat beautifully—just pop a slice in the oven until warm and bubbly again.

Baked Polenta with Caramelized Onions and Gorgonzola

Wondering what to make for a cozy dinner that feels fancy but is actually pretty simple? This baked polenta with caramelized onions and gorgonzola is your answer. You get creamy polenta, sweet onions, and tangy cheese all baked together into pure comfort food.

Ingredients

– 1 cup coarse cornmeal (polenta)
– 4 cups water
– 1 tsp salt
– 2 large yellow onions, thinly sliced
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp butter
– 1 tsp sugar (helps caramelization)
– 4 oz gorgonzola cheese, crumbled
– 1/2 cup heavy cream
– Fresh thyme leaves (optional, for garnish)

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil and butter in a large skillet over medium heat until butter melts.
3. Add sliced onions and cook for 5 minutes, stirring occasionally.
4. Sprinkle sugar over onions and reduce heat to medium-low.
5. Cook onions for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown.
6. While onions cook, bring 4 cups of water to a boil in a heavy-bottomed pot.
7. Whisk in 1 cup of cornmeal in a steady stream to prevent lumps.
8. Reduce heat to low and cook polenta for 20 minutes, stirring frequently with a wooden spoon to prevent sticking.
9. Stir 1 tsp salt into the cooked polenta.
10. Spread half of the polenta evenly in a greased 9×9 inch baking dish.
11. Layer all the caramelized onions evenly over the polenta.
12. Sprinkle half of the crumbled gorgonzola over the onions.
13. Spread remaining polenta over the cheese layer.
14. Pour 1/2 cup heavy cream evenly over the top polenta layer.
15. Top with remaining gorgonzola cheese.
16. Bake for 25 minutes at 375°F until bubbly and lightly browned on top.
17. Let rest for 5 minutes before serving.
18. Garnish with fresh thyme leaves if desired.

Oh my goodness, the contrast between the creamy polenta, sweet onions, and sharp gorgonzola is just incredible. The top gets slightly crisp while the inside stays wonderfully soft and cheesy. Try serving it alongside a simple green salad or roasted vegetables for a complete meal that will have everyone asking for seconds.

Simple Baked Polenta with Fresh Basil and Mozzarella

Remember those cozy nights when you just want something warm and comforting without much fuss? You’re in luck—this baked polenta is exactly that. It’s creamy, cheesy, and comes together with minimal effort, making it perfect for a busy weeknight or a lazy weekend.

Ingredients

– 1 cup polenta (coarse cornmeal works too)
– 4 cups water (or vegetable broth for extra flavor)
– 1 tsp salt (adjust to taste)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup shredded mozzarella (fresh mozzarella torn into pieces also works)
– ¼ cup fresh basil leaves (chopped, or substitute with parsley if needed)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready when the polenta is prepared.
2. Pour 4 cups of water into a medium saucepan and bring it to a rolling boil over high heat.
3. Add 1 tsp of salt to the boiling water, stirring briefly to dissolve it.
4. Gradually whisk in 1 cup of polenta in a steady stream to prevent clumps from forming.
5. Reduce the heat to low and simmer the polenta for 5 minutes, stirring constantly with a wooden spoon until it thickens slightly.
6. Stir in 2 tbsp of olive oil until fully incorporated into the polenta mixture.
7. Transfer the polenta to a greased 8×8 inch baking dish, spreading it evenly with a spatula.
8. Sprinkle 1 cup of shredded mozzarella evenly over the top of the polenta.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly with golden spots.
10. Remove the baking dish from the oven and let it rest for 5 minutes to set slightly.
11. Top the baked polenta with ¼ cup of fresh basil leaves just before serving.

Fresh from the oven, this polenta has a creamy interior with a lightly crisp top from the melted mozzarella. The basil adds a bright, herbal note that balances the richness—try serving it alongside a simple tomato salad or as a base for roasted vegetables for a complete meal.

Zesty Baked Polenta with Pesto and Pine Nuts

You know those days when you want something comforting but also fresh and vibrant? This baked polenta delivers creamy texture with bright, herby flavors that wake up your taste buds. It’s the kind of dish that feels fancy but comes together with minimal fuss.

Ingredients

– 1 cup polenta (coarse cornmeal works too)
– 4 cups water
– 1 tsp salt (adjust to taste)
– 1/2 cup prepared pesto (homemade or store-bought)
– 1/4 cup pine nuts
– 1 tbsp olive oil (or any neutral oil)
– 1/2 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Preheat your oven to 375°F.
2. Bring 4 cups of water to a rolling boil in a medium saucepan.
3. Whisk in 1 cup of polenta slowly to prevent clumping.
4. Reduce heat to low and cook for 15 minutes, stirring frequently with a wooden spoon until thickened.
5. Stir in 1 tsp salt and 1/2 cup grated Parmesan cheese until fully incorporated.
6. Spread the polenta evenly into a greased 8×8 inch baking dish.
7. Dollop 1/2 cup pesto across the top and swirl gently with a knife.
8. Sprinkle 1/4 cup pine nuts evenly over the surface.
9. Drizzle 1 tbsp olive oil over the top.
10. Bake at 375°F for 20 minutes until the edges are golden and bubbling.
11. Let rest for 5 minutes before serving to allow the polenta to set.

Buttery pine nuts toast into crunchy gems against the creamy polenta base. The pesto swirls create pockets of fresh basil and garlic that cut through the richness beautifully. Try serving it alongside roasted vegetables or topped with a fried egg for a complete meal.

Baked Polenta with Spinach and Artichoke Topping

After a long day, you want something comforting but not complicated. A baked polenta with spinach and artichoke topping hits that sweet spot—creamy, cheesy, and packed with veggies.

Ingredients

• 1 cup polenta (coarse cornmeal works too)
• 4 cups water
• 1 tsp salt (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 2 garlic cloves, minced
• 10 oz frozen spinach, thawed and squeezed dry
• 14 oz canned artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese (part-skim is fine)
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 375°F.
2. Bring 4 cups of water to a boil in a medium saucepan.
3. Whisk in 1 cup of polenta and 1 tsp salt.
4. Reduce heat to low and cook for 20 minutes, stirring every 3-4 minutes to prevent sticking.
5. Spread the cooked polenta evenly into a greased 9×13-inch baking dish.
6. Heat 2 tbsp olive oil in a large skillet over medium heat.
7. Sauté 1 diced onion for 5 minutes until translucent.
8. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Stir in 10 oz thawed spinach, 14 oz chopped artichoke hearts, 1/2 cup heavy cream, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using.
10. Cook for 3-4 minutes until the mixture is heated through and slightly thickened.
11. Spread the spinach-artichoke mixture evenly over the polenta layer.
12. Sprinkle 1 cup mozzarella and 1/2 cup Parmesan cheese over the top.
13. Bake for 25 minutes until the cheese is melted and bubbly with golden spots.
14. Let it rest for 10 minutes before slicing to allow the layers to set.

Ultimate comfort in every bite—the polenta stays creamy underneath that savory, cheesy topping. Try serving it with a crisp green salad to balance the richness, or scoop it straight from the dish for a cozy weeknight dinner.

Mediterranean-Style Baked Polenta with Olives and Feta

Think about those cozy evenings when you want something comforting but still fresh and vibrant. This Mediterranean-inspired baked polenta brings together creamy cornmeal with briny olives and tangy feta for a dish that feels both rustic and elegant. You’ll love how simple it is to throw together for a weeknight dinner or casual gathering.

Ingredients

• 1 cup polenta or coarse cornmeal
• 4 cups water
• 1 tsp salt, adjust to taste
• 2 tbsp olive oil, plus extra for greasing
• 1/2 cup Kalamata olives, pitted and halved
• 4 oz feta cheese, crumbled
• 1 tsp dried oregano
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with olive oil.
2. Pour 4 cups of water into a medium saucepan and bring it to a rolling boil over high heat.
3. Whisk in 1 cup of polenta in a steady stream to prevent clumps.
4. Reduce the heat to low and simmer the polenta for 15 minutes, stirring frequently with a wooden spoon to avoid sticking.
5. Remove the saucepan from the heat and stir in 1 tsp salt, 2 tbsp olive oil, 1 tsp dried oregano, and 1/4 tsp black pepper until fully combined.
6. Tip: Let the polenta cool for 5 minutes before adding cheese to keep the feta from melting completely.
7. Fold in 1/2 cup halved Kalamata olives and 4 oz crumbled feta cheese gently into the polenta mixture.
8. Transfer the polenta to the prepared baking dish and spread it evenly with a spatula.
9. Bake for 25 minutes at 375°F until the edges are golden and the top is lightly crisp.
10. Tip: For extra browning, switch the oven to broil for the final 2-3 minutes, watching closely to prevent burning.
11. Remove the baking dish from the oven and let it rest for 10 minutes before slicing.
12. Tip: Run a knife under hot water before cutting for cleaner slices.

Creamy polenta pairs wonderfully with the salty pop of olives and crumbly feta in every bite. Serve it warm alongside a simple arugula salad drizzled with lemon vinaigrette, or top with roasted vegetables for a heartier meal. Leftovers reheat beautifully for lunch the next day—just pan-fry slices until crispy.

Spicy Baked Polenta with Jalapeños and Cheddar

Picture this: you’re craving something cozy but with a little kick, and you want it to be easy enough for a busy weeknight. This spicy baked polenta is your answer—creamy, cheesy, and packed with jalapeño heat that’ll warm you right up.

Ingredients

• 1 cup coarse cornmeal (for the best texture)
• 4 cups water
• 1 tsp salt (adjust if using salted butter)
• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 2 jalapeños, finely chopped (remove seeds for less heat)
• 1 cup shredded sharp cheddar cheese (freshly grated melts better)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Bring 4 cups of water to a rolling boil in a medium saucepan.
3. Whisk in 1 cup of coarse cornmeal gradually to prevent lumps from forming.
4. Reduce the heat to low and stir in 1 tsp of salt.
5. Simmer the polenta for 20 minutes, stirring every 5 minutes to avoid sticking.
6. Remove the saucepan from the heat and stir in 2 tbsp of unsalted butter until fully melted.
7. Fold in 2 finely chopped jalapeños and 1 cup of shredded sharp cheddar cheese until evenly distributed.
8. Transfer the mixture to a greased 8×8 inch baking dish and spread it evenly with a spatula.
9. Bake for 25 minutes at 375°F, or until the top is golden and the edges are bubbly.
10. Let it rest for 5 minutes before slicing to allow it to set properly.

Serve this polenta warm and notice how the creamy interior contrasts with the crispy top. The jalapeños add a fresh, spicy bite that pairs perfectly with the rich cheddar—try topping it with a fried egg or serving it alongside grilled chicken for a complete meal.

Smoky Baked Polenta with Chipotle and Black Beans

Wondering what to make when you want something cozy but exciting? This smoky baked polenta brings creamy comfort with a spicy kick. It’s perfect for a chilly evening when you crave something hearty and full of flavor.

Ingredients

• 1 cup coarse cornmeal (for best texture)
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon olive oil (or any neutral oil)
• 1 (15-ounce) can black beans, rinsed and drained
• 2 chipotle peppers in adobo sauce, minced (adjust for heat preference)
• 1 teaspoon adobo sauce from the can
• 1 cup shredded Monterey Jack cheese (or pepper Jack for extra spice)
• 1/4 cup chopped fresh cilantro (optional garnish)

Instructions

1. Preheat your oven to 375°F.
2. Grease a 9×9-inch baking dish with olive oil.
3. Bring 4 cups of water to a boil in a medium saucepan.
4. Whisk in 1 cup of coarse cornmeal slowly to prevent lumps.
5. Reduce heat to low and cook the polenta for 15 minutes, stirring frequently with a wooden spoon until thickened.
6. Stir in 1 teaspoon of salt until fully combined.
7. Spread the cooked polenta evenly into the prepared baking dish.
8. Sprinkle the rinsed black beans evenly over the polenta layer.
9. Scatter the minced chipotle peppers and 1 teaspoon of adobo sauce over the beans.
10. Top evenly with 1 cup of shredded Monterey Jack cheese.
11. Bake for 20 minutes at 375°F until the cheese is melted and bubbly.
12. Switch the oven to broil and broil for 2-3 minutes until the top is golden brown.
13. Remove from the oven and let it rest for 5 minutes before serving.
14. Garnish with fresh cilantro if desired.

This dish delivers a wonderful contrast between the creamy polenta and the smoky, spicy chipotle. The black beans add heartiness that makes it satisfying enough for a main course. Try serving it with a crisp green salad or scooping it up with tortilla chips for different textures.

Gourmet Baked Polenta with Lobster and Lemon Butter

Feeling fancy but want something surprisingly simple? You’ve got to try this gourmet baked polenta with lobster and lemon butter. It’s the kind of impressive dish that feels special but comes together without any fuss—perfect for date night or when you want to treat yourself.

Ingredients

• 1 cup polenta (coarse cornmeal works best for creamy texture)
• 4 cups water (or sub half with broth for more flavor)
• 1 tsp salt (adjust to taste)
• 2 tbsp unsalted butter (for polenta)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 lobster tails, thawed if frozen (about 6 oz each)
• 4 tbsp unsalted butter (for lemon butter sauce)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish.
2. Bring 4 cups of water and 1 tsp salt to a rolling boil in a medium saucepan.
3. Slowly whisk in 1 cup of polenta to prevent clumps, then reduce heat to low.
4. Simmer polenta for 20–25 minutes, stirring frequently with a wooden spoon until thick and creamy. Tip: If it thickens too much, stir in a splash of hot water.
5. Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup Parmesan until melted and smooth.
6. Spread polenta evenly into the prepared baking dish and set aside.
7. Use kitchen shears to cut through the top shell of each lobster tail lengthwise.
8. Gently pull the shell apart to expose the meat, keeping it attached at the base.
9. Place lobster tails on top of the polenta, meat side up.
10. Bake for 12–15 minutes at 375°F until lobster is opaque and polenta edges are lightly golden. Tip: Lobster is done when internal temperature reaches 145°F.
11. While baking, melt 4 tbsp butter in a small saucepan over low heat.
12. Stir in 2 tbsp lemon juice and heat gently for 1–2 minutes until combined. Tip: Don’t boil—this keeps the sauce smooth.
13. Drizzle lemon butter sauce over baked polenta and lobster right after removing from oven.
14. Sprinkle with 1 tbsp parsley if using for a fresh finish.

Delightfully creamy polenta pairs with tender, sweet lobster in every bite. The lemon butter adds a bright, rich note that ties it all together. Serve it straight from the baking dish with a simple green salad for a complete meal that feels restaurant-worthy.

Conclusion

Now you have 19 delicious ways to enjoy baked polenta! From comforting classics to creative twists, these recipes make it easy to turn simple ingredients into extraordinary meals. We’d love to hear which ones become your family favorites—drop us a comment below and don’t forget to pin your top picks to share with fellow food lovers!