Baked Polenta Recipe

Name: Baked Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sun dried tomatoes dried; 2 cups boiling water; 1/4 cup olive oil for frying; 3 garlic sliced; 1 tablespoon olive oil; 5 3/4 cups chicken broth; 1 1/2 teaspoons salt; 1 1/2 cups instant polenta Italian; 1/4 cup crumbled gorgonzola cheese; 1/4 cup basil chiffonade; 1/2 cup asiago cheese grated; 1/2 cup mozzarella cheese grated

Servings: persons

1/2 cup sun dried tomatoes dried
2 cups boiling water
1/4 cup olive oil for frying
3 garlic sliced
1 tablespoon olive oil
5 3/4 cups chicken broth
1 1/2 teaspoons salt
1 1/2 cups instant polenta Italian
1/4 cup crumbled gorgonzola cheese
1/4 cup basil chiffonade
1/2 cup asiago cheese grated
1/2 cup mozzarella cheese grated

1
Preheat oven to 300 degrees F.
2
Soak the sun-dried tomatoes in the boiling hot water for 30 minutes and then remove them.
3
Roughly chop them and set them aside.
4
In a small skillet, heat the 1/4 cup olive oil on medium heat.
5
Add the garlic slices and fry until lightly golden, about 2 to3 minutes.
6
Remove to a paper towel-lined plate.
7
Oil an 8- by 12-inch baking dish with 1 tbsp. oil.
8
Bring the stock to a boil in a large pot on high heat.
9
Season the stock with the 1 1/2 tsp. salt.
10
Add the polenta into the boiling stock in a slow, steady stream, stirring constantly with a wooden spoon.
11
Reduce the heat to medium and cook for 10 minutes, stirring constantly.
12
Add the sun-dried tomatoes, fried garlic, Gorgonzola, 1/2 the basil and the asiago cheese.
13
Scrape the polenta into the oiled baking dish, cover it with foil, and put it into the oven.
14
After 20 minutes, sprinkle the top with grated mozzarella cheese.
15
Continue baking the polenta 20 minutes longer or until the cheese has melted on top.

2041

kcal

Calories

162

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup sun dried tomatoes dried, 2 cups boiling water, 1/4 cup olive oil for frying, 3 garlic sliced, and more.

Yes, Baked Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions