Polenta Al Forno (Spinach Polenta Bake)

Slice of spinach polenta bake on white plate with grey napkin behind.

5 from 15 votes

Polenta Al Forno (Spinach Polenta Bake)

Polenta Al Forno is a quick and easy polenta and cheese baked dish. With a layer of spinach and ricotta in the middle this is a classic Italian comfort food.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, brunch

Cuisine: Italian

Keyword: polenta al forno

Servings:

Calories: 499kcal

Author: Adrianne

Ingredients

Spinach and Cheese

40 grams/3 tbs butter unsalted
1 tablespoon garlic chunky, 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 using a box grater. Reserve 1 tablespoon to sprinkle over the top of the polenta before baking.
½ cup parmesan cheese Finely grated using a microplane zester. Reserve 1 tablespoon to sprinkle over the top of the polenta before baking.
½ cup pecorino romano cheese Finely grated using a microplane zester. Reserve 1 tablespoon to sprinkle over the top of the polenta before baking.
2 tablespoon lemon zest finely grated using a microplane zester

Polenta

2 cups polenta Note 1
½ teaspoon kosher salt
2 cups/500ml room temperature water
2 ½ cups/625ml boiling water
40 grams/3 tbs butter unsalted

Garnish (optional)

black pepper
parsely finely chopped

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Saute spinach: place a large frying pan onto the stove top, turn the heat to high. Add the butter and let it melt. Then add the garlic, salt and pepper and cook for 1 minute. Add the spinach leaves and cayenne pepper. Let the spinach wilt, stirring for 1 - 2 minutes.
Spinach and cheese: add the ricotta cheese, cheddar cheese, parmesan cheese and pecorino romano to a mixing bowl. Then add the cooked spinach and stir to combine. Set aside for now.
Polenta: without rinsing or cleaning the pan that you used to cook the spinach, place it back on the stove with the heat on high and add the dried polenta, salt and room temperature water. Then pour in the boiling water. Cook until the polenta comes away from the insides of the pan.
Baking dish: spray a large baking dish with cooking spray. Then portion half of the cooked polenta into the bottom of the dish and use a wooden spoon to portion into one flat layer. Pile the spinach and ricotta cheese mixture on top of the polenta and spread to form its own layer. Then spread the remaining polenta on top of the spinach layer. Sprinkle reserved cheddar, parmesan cheese and pecorino romano on top.
Oven bake: place the baking dish into the oven on the middle shelf. Allow it to bake for 20 - 25 minutes until golden brown. Once cooked use oven mits to remove the baking dish from the oven and place it onto a heatproof surface.
Garnish: sprinkle black pepper and finely chopped parsley over the top of the dish and serve immediately.

Notes

Note 1 - Polenta: you will find this in the flours and spices section of the supermarket. It might be called 'Instant Polenta'. It is not cornflour, rather 'cornmeal'. It is bright yellow in colour.
Baking dish size: the dish used in the recipe and photos throughout the post is 30 cm or 12 inches with a 2 inch depth. This size or smaller will work, I don't recommend using a larger size baking dish.
Serving size: this will depend on how you want to serve the dish be it a side or main. There is plenty to go around!

Nutrition