When it comes to comfort food with elegance, few dishes embody the spirit of Italian home cooking like Polenta Al Forno, also known as Spinach Polenta Bake. This rustic yet refined dish layers creamy, buttery polenta with a rich mixture of cheeses and tender spinach, then bakes it until the top is golden and bubbling. The result is a beautifully balanced casserole that’s both hearty and sophisticated—a perfect centerpiece for cozy dinners or a standout side for any meal.
Polenta has long been a staple of northern Italian cuisine, traditionally served soft and creamy or allowed to cool, slice, and bake. In this baked version, the texture transforms into a delightful harmony between smooth and slightly crisp, with the cheesy spinach filling adding layers of flavor and creaminess. It’s the kind of dish that invites you to slow down, savor each bite, and appreciate the beauty of simple ingredients cooked with love. Whether served alongside roasted meats or enjoyed as a vegetarian main course, Polenta Al Forno delivers warmth, richness, and timeless comfort in every spoonful.
Recipe Overview
Polenta Al Forno (Spinach Polenta Bake) combines creamy polenta with a cheesy spinach mixture, layered and baked to perfection. With ricotta, cheddar, parmesan, and pecorino cheeses blending into a velvety filling, and a crisp golden top that seals in all that goodness, this dish captures the essence of Italian comfort. It’s easy to make, visually stunning, and ideal for both family meals and entertaining guests.
Ingredients & Instructions
Below is the full list of ingredients and step-by-step instructions to guide you in crafting this satisfying, creamy bake.
Ingredients
Spinach and Cheese Filling
- 40g unsalted butter
- 1 tablespoon garlic, chunky and minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 cups baby spinach leaves
- ¼ teaspoon cayenne pepper
- 2 cups ricotta cheese
- 2 cups grated cheddar cheese (reserve 1 tablespoon for topping)
- ½ cup finely grated parmesan cheese (reserve 1 tablespoon for topping)
- ½ cup finely grated pecorino romano cheese (reserve 1 tablespoon for topping)
- 2 tablespoons finely grated lemon zest
Polenta Layer
- 2 cups polenta
- ½ teaspoon kosher salt
- 2 cups room-temperature water
- 2½ cups boiling water
- 40g unsalted butter
Garnish (Optional)
- Freshly cracked black pepper
- Finely chopped parsley
Instructions
1. Preheat the Oven
Begin by preheating your oven to 180°C (350–375°F). This ensures an even bake and that the top crisps beautifully once assembled.
2. Sauté the Spinach
Place a large frying pan on the stove over high heat and melt the butter. Add garlic, salt, and pepper, then cook for about 1 minute until fragrant.
Add the spinach leaves and cayenne pepper, stirring frequently until the spinach wilts and reduces in size—this takes roughly 1–2 minutes. Remove from the heat.
Tip: If you’re using larger spinach leaves, roughly chop them before cooking to help them blend better into the cheese mixture.
3. Make the Cheese Mixture
In a large bowl, combine ricotta, cheddar, parmesan, and pecorino romano cheeses. Add the cooked spinach mixture and stir until evenly blended. The lemon zest adds a bright, refreshing balance to the rich cheeses—don’t skip it!
Set this mixture aside while you prepare the polenta base.
4. Cook the Polenta
Without cleaning the pan (to capture all that garlicky flavor), place it back on the stove over high heat. Add polenta, salt, and the room temperature water, stirring constantly to prevent lumps.
Gradually pour in the boiling water, stirring as the polenta thickens. Continue to cook until it starts to pull away from the sides of the pan—a sign it’s ready.
Add the butter, stirring until it melts and the polenta becomes smooth and creamy.
Tip: The texture should be thick but still spreadable—similar to mashed potatoes. If it feels too thick, add a splash more hot water.
5. Assemble the Bake
Lightly grease a baking dish or spray it with cooking spray. Spread half of the polenta evenly across the bottom, using a spatula to create a smooth layer.
Next, spoon the spinach and cheese mixture on top, spreading it evenly to cover the base layer completely. Finally, spread the remaining polenta over the top to seal the filling inside.
Sprinkle the reserved cheddar, parmesan, and pecorino cheeses evenly across the surface for that irresistible golden crust.
6. Bake Until Golden
Place the dish on the middle rack of your preheated oven and bake for 20–25 minutes, or until the top turns beautifully golden brown and slightly crisp.
The aroma of bubbling cheese and buttery polenta will fill your kitchen—a sure sign it’s ready!
7. Garnish and Serve
Remove the casserole from the oven and allow it to rest for a few minutes before slicing. Garnish with freshly ground black pepper and a sprinkle of parsley for a burst of color and freshness.
Serve it warm, either as a main course with a simple salad or as a luxurious side dish to roast chicken, grilled steak, or sautéed vegetables.
Cooking Tips & Variations
1. Adjusting Texture:
If you prefer a softer, creamier consistency, reduce the baking time slightly. For a firmer, sliceable result, bake a bit longer until the top is deeply golden.
2. Add Extra Flavor:
Try mixing in sautéed mushrooms, roasted peppers, or sun-dried tomatoes into the cheese mixture for an earthy or tangy twist.
3. Play with the Cheeses:
You can swap or blend different cheeses for unique flavors:
- Mozzarella for extra meltiness
- Fontina for a nutty, smooth texture
- Gruyère for a slightly smoky note
4. Make It Gluten-Free:
Polenta is naturally gluten-free, so this dish is a great option for gluten-sensitive eaters. Just check that your cheeses and any additional ingredients are certified gluten-free.
5. Vegan Variation:
For a plant-based version, use vegan butter, plant-based cheeses, and cashew ricotta. The result is still creamy and delicious without any dairy.
6. Make Ahead Option:
Prepare the dish up to the baking stage, cover, and refrigerate for up to 24 hours. Bake just before serving. It reheats beautifully and even tastes better the next day.
Storage & Serving Suggestions
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Reheat gently in the oven or microwave.
Serving Ideas:
- Pair with a crisp green salad with lemon vinaigrette for freshness.
- Serve alongside roast chicken, grilled lamb chops, or Italian sausages.
- For a vegetarian feast, accompany it with roasted vegetables or a tomato basil soup.
Polenta Al Forno (Spinach Polenta Bake) is a perfect example of how simple ingredients can create a dish that feels luxurious and comforting all at once. The combination of buttery polenta, tender spinach, and a trio of Italian cheeses delivers a melt-in-your-mouth experience that’s both satisfying and wholesome.
It’s an ideal dish for cozy evenings, elegant dinners, or even meal prep for the week. With every bite, you’ll taste the creamy richness, the delicate hint of lemon, and the savory depth that makes Italian cuisine so beloved. Once you’ve tried it, this baked polenta will undoubtedly earn a regular spot in your comfort food rotation.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes! Just thaw and drain it thoroughly, squeezing out as much water as possible before mixing it with the cheeses.
2. Can I prepare it ahead of time?
Absolutely. Assemble the casserole in advance and bake it when you’re ready to serve—it’s perfect for meal prep or entertaining.
3. What’s the best type of polenta to use?
Medium or coarse-grind polenta works best for texture. Instant polenta can be used for convenience, though it cooks faster and may need less water.
4. How do I keep the polenta from getting lumpy?
Whisk continuously while adding the water to the polenta, and use boiling water to help it absorb smoothly.
5. What can I serve with Polenta Al Forno?
It pairs beautifully with roasted meats, tomato-based sauces, or simply a crisp green salad.
Polenta Al Forno (Spinach Polenta Bake) is a creamy, cheesy Italian comfort dish made with layers of buttery polenta, spinach, and four cheeses baked to golden perfection.
