Few dishes embody Italian comfort quite like Polenta Al Forno, a warm, creamy, and irresistibly cheesy bake that feels like a cozy hug in food form. This Spinach Polenta Bake takes the humble ingredients of traditional Italian home cooking—cornmeal, butter, cheese, and greens—and transforms them into a rich, golden casserole that’s perfect for any meal of the week.
Whether you’re serving it as a main dish or as a hearty side, this Polenta Al Forno celebrates rustic simplicity at its best. The creamy polenta base pairs beautifully with layers of garlicky spinach and an indulgent blend of ricotta, cheddar, parmesan, and pecorino cheeses. It’s the kind of dish that impresses guests yet feels effortless and comforting enough for a quiet evening at home.
Every bite offers a delightful contrast—the smooth, buttery texture of the polenta, the earthy flavor of spinach, and the luscious melt of cheeses baked to a crisp, golden perfection. Let’s explore how to make this comforting, crowd-pleasing Italian-inspired bake.
Recipe Overview
Polenta Al Forno (Spinach Polenta Bake) is a layered Italian-style casserole featuring creamy polenta, sautéed spinach, and a medley of rich cheeses baked together until golden and bubbling. It’s a comforting vegetarian dish that’s full of texture, flavor, and nutrition—perfect for cozy dinners, festive gatherings, or elegant sides to roasted meats or vegetables.
Ingredients & Instructions
This dish may look sophisticated, but it’s surprisingly simple to make. With a few pantry staples and a bit of love, you’ll have a creamy, golden bake ready to impress.
Ingredients
Spinach and Cheese Layer
- 40 grams unsalted butter
- 1 tablespoon garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 cups baby spinach leaves
- ¼ teaspoon cayenne pepper
- 2 cups ricotta cheese
- 2 cups cheddar cheese, grated (reserve 1 tablespoon for topping)
- ½ cup parmesan cheese, finely grated (reserve 1 tablespoon for topping)
- ½ cup pecorino romano cheese, finely grated (reserve 1 tablespoon for topping)
- 2 tablespoons lemon zest, finely grated
Polenta Layer
- 2 cups polenta
- ½ teaspoon kosher salt
- 2 cups room temperature water
- 2½ cups boiling water
- 40 grams unsalted butter
Garnish (optional)
- Black pepper
- Fresh parsley, finely chopped
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350–375°F). Lightly grease or spray a baking dish to prevent sticking.
2. Prepare the Spinach and Cheese Filling
In a large frying pan, melt butter over high heat. Add garlic, salt, and black pepper, sautéing for about one minute until fragrant.
Add the spinach leaves and cayenne pepper, stirring for 1–2 minutes until the spinach wilts and any excess moisture evaporates.
Transfer the cooked spinach to a mixing bowl. Add the ricotta, cheddar, parmesan, and pecorino romano cheeses, then fold in the lemon zest. Stir until everything is well combined. This mixture should be creamy and aromatic, with a hint of citrus brightness to balance the richness. Set aside.
3. Cook the Polenta
Without cleaning the pan, return it to high heat. Add polenta, salt, and the room temperature water. Stir well to prevent clumping.
Slowly pour in the boiling water while stirring continuously. Cook until the mixture thickens and begins to pull away from the sides of the pan—this usually takes 5–7 minutes.
Stir in butter, mixing until smooth and creamy. The polenta should be rich and spreadable, not too stiff.
4. Assemble the Bake
Spread half of the cooked polenta evenly across the bottom of your greased baking dish, smoothing it out with a spatula.
Next, spoon the spinach and cheese mixture over the polenta, spreading it into an even layer.
Finally, top with the remaining polenta, smoothing it carefully to cover the spinach layer completely.
5. Add the Topping
Sprinkle the reserved cheddar, parmesan, and pecorino cheeses evenly across the top. These will melt and form a gorgeous golden crust as it bakes.
6. Bake Until Golden
Place the dish on the middle rack of the preheated oven and bake for 20–25 minutes, or until the top turns a beautiful golden brown and slightly crisp around the edges.
Once baked, remove it from the oven and let it rest for 5–10 minutes before serving—this helps the layers set and makes slicing easier.
7. Garnish and Serve
Finish with a light sprinkle of freshly ground black pepper and a touch of chopped parsley for color and freshness. Serve warm and enjoy the comforting aroma of buttery polenta and melted cheese.
Cooking Tips & Variations
1. Choose Your Cheeses Wisely
For the perfect blend of flavor, balance mild, creamy cheeses like ricotta with sharper, saltier ones like pecorino or parmesan. Feel free to experiment with others like mozzarella, fontina, or asiago for a twist.
2. Get the Perfect Polenta Texture
For the creamiest consistency, stir the polenta constantly as it cooks, ensuring no lumps form. If it becomes too thick, add a splash of hot water or milk to loosen it slightly.
3. Make It Ahead
You can assemble the entire bake up to a day in advance. Cover and refrigerate, then bake it right before serving—just increase the baking time by 10 minutes.
4. Add Extra Veggies
For more color and nutrition, add sautéed mushrooms, caramelized onions, or roasted red peppers between the layers.
5. Spice It Up
If you enjoy bolder flavors, add a pinch of nutmeg to the cheese mixture or a sprinkle of red chili flakes before baking.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: You can freeze portions for up to 3 months. Let thaw overnight before reheating.
- Reheat: Warm in the oven at 180°C (350°F) for 15–20 minutes or microwave individual servings until hot.
Serving Suggestions
Serve Polenta Al Forno as a satisfying main course or a rich side dish. It pairs beautifully with:
- A fresh green salad with lemon vinaigrette
- Roasted vegetables such as zucchini, eggplant, or carrots
- Grilled chicken, sausages, or seared fish for a balanced meal
The combination of creamy polenta and melted cheese makes it a standout dish on its own or a flavorful addition to any Italian-inspired feast.
This Polenta Al Forno (Spinach Polenta Bake) brings together everything we love about Italian comfort food—creamy textures, rich flavors, and simple ingredients elevated to pure indulgence. Each layer of buttery polenta and cheesy spinach filling melts into a harmonious bite that’s as satisfying as it is elegant.
Whether you serve it on a cozy night in or as part of a festive table, this dish radiates warmth and sophistication. It’s the perfect way to transform basic pantry staples into something that tastes—and looks—extraordinary.
So preheat that oven, grab your favorite baking dish, and let this Spinach Polenta Bake take center stage at your next meal.
FAQs
1. Can I make Polenta Al Forno ahead of time?
Yes! Assemble it up to 24 hours in advance, refrigerate, and bake when ready to serve.
2. Can I use instant polenta?
Absolutely. Instant polenta will cook much faster—just follow the package instructions and adjust liquid as needed.
3. What can I substitute for ricotta cheese?
Cottage cheese or mascarpone can work well as substitutes for a slightly different texture.
4. Is this recipe gluten-free?
Yes! Polenta is naturally gluten-free, making this dish safe for those avoiding gluten.
5. What’s the best way to reheat leftovers?
Reheat in the oven at 180°C (350°F) for 15–20 minutes or in the microwave for a quick meal.
Polenta Al Forno (Spinach Polenta Bake) combines creamy polenta, garlicky spinach, and rich cheeses baked to golden perfection—a comforting, elegant Italian-inspired dish.