Baked Stuffed Polenta Polenta Al Forno
Indulge in the rustic charm of Italian comfort food with Baked Stuffed Polenta (Polenta al Forno), a hearty and satisfying dish perfect for cozy family dinners or intimate gatherings. This recipe layers creamy, Parmesan-infused polenta with a rich filling of sautéed garlic mushrooms, wilted spinach, and velvety ricotta cheese, all topped with gooey melted mozzarella for the ultimate comfort-food experience. Baked to golden perfection, this gluten-free casserole is as visually appealing as it is delicious. Whether you pair it with a side of warm tomato sauce or enjoy it on its own, this savory creation offers a delightful medley of textures and flavors that will leave everyone reaching for seconds. Ready in just an hour, this Italian-inspired classic is a nourishing option for vegetarians and a stunning centerpiece for your next meal.
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Recipe Information
Ingredients
- 250 grams Polenta (cornmeal)
- 1 liters Water
- 1 teaspoons Salt
- 30 grams Butter
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 250 grams Mushrooms (sliced)
- 200 grams Fresh spinach
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese (shredded)
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional)
- 200 milliliters Tomato sauce (optional, for serving)
Instructions
In a large pot, bring 1 liter of water to a boil with 1 teaspoon of salt.
Slowly pour in the polenta while stirring constantly to prevent lumps from forming.
Reduce the heat to low and cook the polenta for 10-15 minutes, stirring frequently, until thickened and creamy.
Stir in the butter and Parmesan cheese, then remove from heat and let it cool slightly.
While the polenta cools, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes until softened and golden.
Add the fresh spinach to the skillet and cook for another 2-3 minutes until wilted. Season with black pepper and nutmeg, if using. Set aside.
Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with olive oil or butter.
Spread half of the polenta evenly across the bottom of the prepared baking dish.
Layer the ricotta cheese evenly over the polenta, then top with the mushroom and spinach mixture.
Sprinkle half of the shredded mozzarella cheese over the vegetables.
Spread the remaining polenta over the top, smoothing it with a spatula.
Finish by sprinkling the rest of the mozzarella cheese over the top layer of polenta.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden.
Let the dish cool for 5-10 minutes before slicing and serving.
If desired, serve with warm tomato sauce on the side. Enjoy your Baked Stuffed Polenta!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 614 mg | 47% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
