Baked Polenta with Tomato and Cheese

Baked Polenta with Tomato and Cheese

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Polenta is made from cornmeal and is a staple food of northern Italy. It can be served as a soft, thick puree, or, as in this recipe, it can be left to set in a baking dish and then sliced. All manner of toppings can be added to baked polenta, so you can vary the ingredients according to availability. Fontina is a mild Italian cheese that is soft, yet firm enough to slice. If wished, you can substitute another soft cheese, such as Italian Ricotta Mozzarella. You will need a liquidiser for this recipe.
Servings: 4
Calories: 801
Prep Time 30 minutes
Cook Time 1 hour 30 minutes


  • 10 oz polenta
  • 8 thin slices ham or prosciutto
  • 1 large onion
  • 2 cloves garlic
  • 1 tablespoon virgin olive oil
  • 1 bay leaf
  • 2 tablespoons fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 3/4 lb tinned whole tomatoes.
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1/2 oz butter
  • 6 oz Fontina or other mild soft cheese
  • 4 oz goat or blue cheese
  • 2 tablespoons fresh mixed herbs


  • Stir the polenta into a large pan of salted boiling water. Cook over a moderate heat, stirring continually for 5 minutes, then frequently for a further 35 minutes, until the polenta becomes very thick.
  • Meanwhile, cut the ham slices into strips, and finely chop the onion and garlic. Heat the olive oil in a frying pan and cook the onion, garlic, bay leaf, chopped parsley and basil over a gentle heat for 5 minutes. Add the tomatoes, breaking them up with a spoon. Increase the heat and cook for 15 minutes, until the mixture is soft.
  • Remove the bay leaf and blend the mixture in a liquidiser until smooth. Add the sugar and season to taste. Return to the pan and simmer for 10 minutes, until quite thick. Taste and adjust the seasoning.
  • Turn the cooked polenta into a buttered baking tray and leave to cool for 30 minutes, until firm, then turn out and cut into slices. Butter a gratin or baking dish, and spread a thin layer of tomato sauce over the bottom. Place the polenta slices in the dish in a single layer.
  • Mix the ham strips with a small amount of the tomato sauce and spread over the polenta. Slice the Fontina and place the slices over the meat, then spread over the remaining sauce.
  • Break the goat or blue cheese into small pieces and sprinkle over the top, adding a little more black pepper. Bake, uncovered, for 30 minutes, then remove and sprinkle with the fresh mixed herbs. Serve immediately.


Oven : Preheat to 200°C (400°F, gas mark 6).
Calories: 801 kcal
Carbohydrates: 76 g
Protein: 39 g
Fat: 39g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 113 mg
Sodium: 1692 mg
Potassium: 1009 mg
Fiber: 6 g
Sugar: 12 g
Vitamin A: 1637 IU
Vitamin C: 26 mg
Calcium: 473 mg
Iron: 4 mg
Cuisine Italian
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