The baked polenta with sauce is a delicious, rich, and hearty recipe ideal for this cold period. You can use leftover polenta cut into slices or, as I did, prepare the polenta in advance, let it cool, and then cut it into slices to season and bake it. I assure you it’s uniquely delicious, especially if you use the polenta flour that cooks in 40 minutes rather than the quick-cook kind, which isn’t really polenta. Furthermore, you can choose either the taragna, as I did, or the bramata, and it will be a truly finger-licking dish.
The baked polenta with tomato is a culinary masterpiece that captures the essence of comfort food.
Served steaming hot, with a sprinkle of Parmesan cheese and a drizzle of extra virgin olive oil, this baked polenta with sauce is an irresistible invitation to indulge in a moment of pure delight.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for Baked Polenta with Sauce
- 14 oz taragna polenta flour
- 6.75 cups water
- 7 oz mozzarella
- 17.5 oz tomato purée
- 1 stalk celery
- 1 carrot
- 1 onion
- 2 oz Grana Padano DOP
- 3 tablespoons extra virgin olive oil
- 2 pinches salt
- 2 pinches black pepper
How to Prepare Baked Polenta with Sauce
First, prepare the polenta by following the instructions on the package: bring the water to a boil and add the polenta flour in a steady stream, stirring constantly.
Continue cooking the polenta for the required time, then salt it, pour it into a square or rectangular container, and let it cool.
Chop the onion, celery, and carrot and sauté them with olive oil for a few minutes. Then add the tomato purée, salt, and pepper, and cook the sauce for at least 40 minutes, ensuring it doesn’t dry out too much.
Slice the mozzarella and grate the cheese.
Cut the polenta, now cold, into slices or chunks as preferred, and place them at the bottom of an ovenproof dish, preferably earthenware, to cover the base.
Cover with plenty of sauce, mozzarella slices, and a handful of grated cheese.
Repeat the layers until you finish all the ingredients, ending with sauce, mozzarella, and grated cheese.
Bake in a preheated static oven at 392°F for at least 30 minutes or until you see the cheese well melted and the sauce bubbling inside.
Remove from the oven, let it rest for 5 minutes before serving, and..
ENJOY YOUR MEAL
Storing Baked Polenta with Sauce
Baked polenta with sauce can be stored in the refrigerator for 2 days, well-sealed in an airtight container.
You can freeze the baked polenta with sauce, then let it come to room temperature before placing it in the oven.
Variations
You can use crushed peeled tomatoes instead of purée, aromatize the sauce with basil or parsley, and replace the onion with a clove of garlic.
Other Recipes
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