Baked Polenta With Ricotta Cheese Recipe

Name: Baked Polenta With Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces sack corn meal; 32 ounces ricotta cheese; 1 zest lemon; 4 cinnamon dashs Dashes of, - not too much, about; 1 dash sea salt; 1 dash fresh ground black pepper; 1 cup grated romano cheese; 1/2 pound salami; 1/4 pound provolone sliced; 1 cup peppers marinated, chopped; 2 fresh parsley bunchs of, - chopped without stems; 1 head garlic fresh, - chopped

Servings: persons

32 ounces sack corn meal
32 ounces ricotta cheese
1 zest lemon
4 cinnamon dashs Dashes of, - not too much, about
1 dash sea salt
1 dash fresh ground black pepper
1 cup grated romano cheese
1/2 pound salami
1/4 pound provolone sliced
1 cup peppers marinated, chopped
2 fresh parsley bunchs of, - chopped without stems
1 head garlic fresh, - chopped

1
Drizzle olive oil over a baking pan and set aside as you prepare the cornmeal, as directed. For a richer tasting polenta, use chicken broth or bouillon seasoning in the water. Make enough polenta to line the bottom of the baking dish and to top the ricotta layer.
2
Heat a large frying pan with a drizzle of olive oil. Add the parsley, garlic and marinated peppers. Saute until the garlic is fragrant and the parsley slightly wilted.
3
In a large bowl combine the ricotta cheese, cinnamon, lemon zest, sea salt, pepper, grated Romano cheese and add the sauteed parsley, garlic and peppers. Mix this together well.
4
Top the first layer of polenta with the salami slices and the provolone slices. Top the salami and provolone with the ricotta mixture and then top the ricotta with another layer of polenta.
5
Grate more Romano cheese on top of the polenta a dash of sea salt and fresh ground black pepper and bake for about 25 minutes.

1300

kcal

Calories

Fat

208

Carbs

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

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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: 32 ounces sack corn meal, 32 ounces ricotta cheese, 1 zest lemon, 4 cinnamon dashs Dashes of, - not too much, about, and more.

Yes, Baked Polenta With Ricotta Cheese falls under the General 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 With Ricotta Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions