Spinach & Cheese Polenta Bake with creamy polenta, garlicky spinach, and a melty mix of cheeses. Serve with Herb Roasted Vegetables or a simple green salad.
Polenta al Forno con Spinaci e Formaggi
In Italy, this dish would be called Polenta al Forno con Spinaci e Formaggi, which simply means “baked polenta with spinach and cheeses.” It’s a classic combination of creamy polenta layered with fresh greens and a generous blend of cheeses, baked until golden and bubbling.
The name captures exactly what makes the dish so appealing—comforting ingredients layered together and baked into something that feels both rustic and special. It’s an easy-to-prepare, cozy dinner that always looks impressive coming out of the oven.
Ingredients for Spinach and Cheese Polenta Bake
You will need the following:
- Polenta – Instructions are written for traditional coarse polenta, which holds up best during baking.
- Water, Butter, and Salt
- Olive Oil
- Garlic – Finely minced so it distributes throughout the filling.
- Spinach – Fresh spinach leaves are preferred for their vibrant color, but a 10-ounce package of frozen spinach that’s been thawed, drained, and squeezed dry can be used in a pinch.
- Lemon Juice
- Ground Black Pepper
- Cheeses – Ricotta, Cheddar, Fontina, mozzarella, and Parmesan for the rich filling.
- Fresh Parsley – For a pretty pop of color to finish the dish.
Can I use quick-cooking polenta instead of regular polenta?
You can, but the results will be a little different. Quick-cooking polenta is more processed and doesn’t have as much flavor or the same creamy texture you get from simmering coarse polenta. It will work in this recipe, but the layers may be softer after baking.
How to Make Spinach and Cheese Polenta Bake
STEP ONE: Prep. Preheat oven to 375°F. Spray a 2-quart (8×8-inch) baking dish with non-stick cooking spray and set aside.
STEP TWO: Cook the Polenta. Bring water and salt to a simmer in a large pot. Gradually whisk in the polenta. Lower the heat and cook gently, stirring every few minutes, until thick and creamy — about 30 minutes. Once the polenta is thick and pulls away from the pot, it’s ready to use. Stir in butter and remove from heat.
STEP THREE: Prepare the Spinach. While the polenta cooks, heat butter and olive oil in a large skillet over medium heat. Add spinach and cook for 2 minutes, until wilted. Add garlic, salt, and black pepper. Cook for an additional 30 seconds. Stir in lemon juice, then remove from heat.
STEP FOUR: Combine the Cheeses. In a large bowl, combine ricotta, cheddar, fontina, mozzarella, and Parmesan cheeses.
STEP FIVE: Add the Spinach. Stir in the cooked spinach. Adjust seasoning to taste.
STEP SIX: Layer the Casserole. Spread half of the polenta evenly into the prepared baking dish. Add the spinach-cheese mixture to cover the polenta. Spread the remaining polenta over the spinach-cheese layer. Sprinkle the remaining mozzarella and Fontina cheeses over the top.
STEP SEVEN: Bake. Bake for 25 minutes, until golden and bubbling. After baking, let the casserole stand for 20 minutes, allowing the polenta to firm up slightly.
STEP EIGHT: Garnish and Serve. Sprinkle with chopped parsley and serve warm.
Make It Vegan 🌱
For a plant-based dish, use vegan butter and dairy-free cheeses. Vegan ricotta, mozzarella, and Parmesan-style cheeses are all available in most large grocery stores. I have not yet found a vegan Fontina cheese, but mozzarella will work fine in its place. Follow the recipe as written for layering and baking.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator.
- Reheat in a 350°F oven for 15–20 minutes or microwave single servings until heated through.
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Spinach and Cheese Polenta Bake Recipe
Ingredients
For the Polenta:
- 1 1/2 cups coarse polenta
- 4 1/4 cups water
- 1 1/2 teaspoons kosher salt
- 3 tablespoons butter
For the Spinach:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 6 cups fresh spinach roughly chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Cheeses:
- 1 1/2 cups ricotta cheese
- 1 cup cheddar cheese grated
- 1 1/4 cups fontina cheese grated and divided
- 1 1/2 cups mozzarella cheese grated and divided
- 1 cup Parmesan cheese grated
Garnish:
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 375°F. Spray a 2-quart (8×8-inch) baking dish with non-stick cooking spray and set aside.
- Bring water and salt to a simmer in a large pot. Gradually whisk in the polenta. Lower the heat and cook gently, stirring every few minutes, until thick and creamy — about 30 minutes. Once the polenta is thick and pulls away from the pot, it’s ready to use. Stir in butter and remove from heat.
- While the polenta cooks, heat butter and olive oil in a large skillet over medium heat. Add spinach and cook for 2 minutes, until wilted. Add garlic, salt, and black pepper. Cook for an additional 30 seconds. Stir in lemon juice, then remove from heat.
- In a large bowl, combine ricotta, cheddar, fontina, mozzarella, and Parmesan cheeses.
- Stir in the cooked spinach. Adjust seasoning to taste.
- Spread half of the polenta evenly into the prepared baking dish. Add the spinach-cheese mixture to cover the polenta. Spread the remaining polenta over the spinach-cheese layer. Sprinkle the remaining mozzarella and Fontina cheeses over the top.
- Bake in the preheated oven for 25 minutes, until golden and bubbling. After baking, let the casserole stand for 20 minutes, allowing the polenta to firm up slightly.
- Sprinkle with chopped parsley and serve warm.
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