📝 About This Recipe
This comforting Italian classic transforms humble cornmeal into a luxurious, soul-warming casserole that captures the essence of a Tuscan farmhouse kitchen. Layers of creamy, herb-infused polenta are baked until edges are golden-crisp, then smothered in a robust, slow-simmered marinara sauce and finished with a blanket of bubbling cheese. It is the ultimate vegetarian centerpiece, offering a sophisticated play on textures ranging from velvet-smooth to delightfully crunchy.
🥗 Ingredients
For the Creamy Polenta
- 2 cups Coarse ground yellow cornmeal (not instant or quick-cooking)
- 4 cups Water
- 2 cups Whole milk (adds richness to the base)
- 4 tablespoons Unsalted butter (cubed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 teaspoons Kosher salt
- 1 teaspoon Fresh rosemary (finely minced)
The Marinara & Toppings
- 28 ounces Crushed San Marzano tomatoes (canned)
- 3 tablespoons Extra virgin olive oil
- 4 pieces Garlic cloves (thinly sliced)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
- 8 ounces Fresh mozzarella (torn into bite-sized pieces)
- 1/4 cup Fresh basil leaves (hand-torn)
- 1 teaspoon Dried oregano
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or butter to prevent sticking.
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2
In a large heavy-bottomed pot or Dutch oven, bring the 4 cups of water, 2 cups of milk, and 2 teaspoons of salt to a gentle boil over medium-high heat.
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3
Slowly whisk in the cornmeal in a steady stream to avoid lumps. Reduce heat to low and continue whisking constantly for 3-5 minutes as the mixture begins to thicken.
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4
Cover the pot and let the polenta simmer for 30-35 minutes. Every 10 minutes, uncover and give it a vigorous stir, scraping the bottom and sides to ensure it doesn't scorch.
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5
While the polenta cooks, prepare the sauce. In a medium saucepan, heat olive oil over medium heat. Add sliced garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is golden and fragrant.
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6
Pour in the crushed tomatoes and dried oregano. Simmer uncovered for 15 minutes to thicken slightly. Season with salt and pepper to taste, then stir in half of the fresh basil.
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7
Once the polenta is tender and no longer gritty, remove from heat. Stir in the butter, Parmigiano-Reggiano, and minced rosemary until completely melted and incorporated.
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8
Pour the hot polenta into the prepared baking dish, spreading it into an even layer with a spatula. Let it sit for 5 minutes to firm up slightly.
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9
Ladle the marinara sauce evenly over the top of the polenta, leaving a small border around the edges for a crusty finish.
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10
Distribute the torn fresh mozzarella pieces over the sauce. Sprinkle with a little extra parmesan if desired.
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11
Bake in the center of the oven for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and beginning to brown in spots.
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12
For a truly golden finish, turn the broiler on high for the last 2 minutes of cooking, watching closely to ensure the cheese doesn't burn.
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13
Remove from the oven and let the casserole rest for 10 minutes. This is crucial as it allows the polenta to set so you can cut clean slices.
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14
Garnish with the remaining fresh basil and a drizzle of high-quality olive oil before serving.
💡 Chef's Tips
Use coarse-ground cornmeal rather than 'instant' for a superior, rustic texture. If the polenta becomes too thick while simmering, whisk in an extra 1/2 cup of warm water or milk. For a deeper flavor, you can make the polenta a day in advance, let it set in the fridge, then top and bake when ready. Always grate your own cheese; pre-shredded cheeses are coated in potato starch which prevents a smooth melt. Don't skip the resting period after baking, or the dish will be too soft to serve neatly.
🍽️ Serving Suggestions
Serve with a crisp Arugula salad tossed in a sharp lemon vinaigrette. Pair with a medium-bodied Italian red wine like Chianti or Barbera. A side of sautéed garlicky broccoli rabe provides a nice bitter contrast to the rich cheese. Offer extra red pepper flakes and balsamic glaze at the table for guests to customize their heat and acidity levels.