This Italian baked polenta with meat sauce is so amazing and one of our family's favorites. Tasty polenta topped with meat sauce and cheese is baked in the oven until golden and delicious. This is true Italian comfort food and so simple to make.
In my Italian family, we grew up eating lots of polenta. It is economical, feeds a large family (which we had) and is delicious. Our family made baked polenta with a simple Italian marinara sauce and cheese on top. Sometimes a baked gnocchi or Italian meatloaf was thrown into the mix 🙂
I've improved on my family's recipe by adding even more flavor to the polenta (like we do with our creamy polenta) and added a meat sauce to make it extra special. This is now my family's favorite way to eat this style of polenta and once you try it it will be yours too!
What is Polenta?
Polenta, a traditional Italian dish made from cornmeal, has been enjoyed for centuries in various forms across Italy. One of the most popular versions is baked polenta which is a rustic, comforting dish that can be served as a main course or as a side. There are endless flavor combinations and toppings, and this one with meat sauce and cheese is my favorite.
What Ingredients You Will Need
The ingredients are all so simple for this recipe. Here is what you need:
- Italian meat sauce. This is my family's meat sauce that we always use for this polenta (and our rigatoni al forno) and it is so easy to make. You can make your own meat sauce if that is what you like.
- Polenta. You want instant polenta for this recipe which is a quick-cooking polenta. It will say this on the box or the box of polenta will say it cooks in about 5 minutes.
- Parmesan cheese.
- Mozzarella cheese. Shredded mozzarella works best for this recipe.
- Butter.
- Kosher salt.
- Chicken stock.
As you can see from the ingredients listed below the polenta, is the flavor that goes into the polenta. Polenta cooked on its own just tastes like cornmeal and does not have a lot of flavor.
You need to add flavor to it if you want it to taste good.
How to Make Italian Baked Polenta With Meat Sauce
Making this baked polenta is super simple. Here are the main steps (full recipe below).
- Make the polenta: Make the polenta on the stovetop then when it is done, pour it into a large baking dish to cool. When the polenta cools it firms up so it can be baked with toppings later.
- Make the meat sauce: This is our favorite Italian meat sauce and it is super simple.
- Assemble: Add the meat sauce, mozzarella and Parmesan on top of the polenta.
- Bake: Bake the polenta in the oven until bubbly and golden brown on top.
Frequently Asked Questions
This baked polenta is a hearty dish all on its own but it does go well with a small Italian salad or some Italian garlic bread.
Baked polenta will last for up to 3 days in the fridge with no problems. Just make sure it is covered to prevent it from drying out.
If you do not have Parmesan or mozzarella you could certainly use another shredded cheese. Asiago, Provolone and Pecorino Romano are all great options.
You can substitute finely regular ground corn meal (not finely ground) if you cannot find polenta. Do try to find the polenta if you can!
Storing
Baked polenta stores so well in the fridge making a wonderful make-ahead dish. To do this just make the polenta following the recipe instructions below then allow the polenta to fully cool.
Once cooled, keep it in its original baking dish and cover it with plastic wrap or aluminum foil, and place in the fridge for up to three days. I do not recommend freezing this dish.
More Italian Comfort Food Recipes
If you love this Italian-style polenta, you may also like these:
Italian Baked Polenta With Meat Sauce
Ingredients
- 1 ½ cups Italian polenta quick cooking (instant polenta)
- 3 ½ cups Water
- 1 cup Chicken stock
- 8 ounces Shredded mozzarella
- ¼ cup Parmesan cheese grated
- ¼ cup Heavy cream
- 1 tablespoon Unsalted butter
- 1 teaspoon kosher salt
Instructions
- Make the meat sauce then set aside.
- In a medium saucepan, add the water and chicken stock and bring to a boil.3 ½ cups Water, 1 cup Chicken stock
- Once boiling, reduce heat to medium, add polenta, and salt and whisk constantly until the polenta thickens but is still pourable.1 ½ cups Italian polenta, 1 teaspoon kosher salt
- Remove from the heat then add the butter and cream and mix well.¼ cup Heavy cream, 1 tablespoon Unsalted butter
- Pour the polenta into a greased 9x11 baking dish.
- Allow to cool for at least 15 minutes or until the polenta firms up.
- Preheat the oven to 350 degrees.
- Add the meat sauce on top of the polenta.
- Add the mozzarella and Parmesan on top of the sauce.8 ounces Shredded mozzarella, ¼ cup Parmesan cheese
- Bake for about 5-10 minutes or until golden brown on top.
- If you like the top of the baked polenta to be even more browned and crisp, place under the broiler for 1-2 minutes after baking.
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