An amazing main dish, baked polenta is a dish my mom often made for me when I was little, in the winter, and it was always a celebration. To be honest, she made taragna polenta, which I loved, but I didn’t find it at the supermarket today, so I’m presenting it with yellow polenta, very easy to find, even in the easy-cooking version. I prepared it with delicious soy ragù. If you love polenta, try the polenta with taleggio and mushrooms or polenta with gorgonzola and walnuts. We can of course substitute the taleggio with our favorite cheese in the preparation of baked polenta.
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OTHER RECIPES WITH POLENTA
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the baked polenta
- 1 1/4 cups yellow polenta flour
- 9 oz soy flakes
- 2 1/2 cups tomato puree
- 1 carrot
- 1 onion
- 2 leaves bay leaves
- to taste salt and pepper
- 1 glass dry white wine
- 2 tbsp extra virgin olive oil
- 9 oz Asiago cheese
- 1 oz grated Parmesan
Tools for preparing the polenta
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- 1 Baking dish
- Saucepan
Preparation of the baked polenta
Let’s prepare the ragù: First, prepare the soy ragù: soak the soy flakes in plenty of boiling salted water. After 10 minutes, drain and squeeze them well. In a saucepan, sauté chopped celery, carrot, and onion with extra virgin olive oil. Add and flavor the squeezed soy. Deglaze with wine. Add tomato sauce, salt, pepper if you like, and bay leaves. Cook for at least 30 minutes, covering with a lid and adding water or vegetable broth if needed.
Prepare the polenta following the packaging instructions; I used the quick one that I cooked for 5-10 minutes (250 g per 1 liter of salted water).
In a baking dish with a drizzle of oil, pour a layer of polenta. Alternate it with ragù and diced cheese until all ingredients are used. Finish with Parmesan and a drizzle of extra virgin olive oil. Place in a static oven at 392°F for about 20 minutes. Serve the baked polenta piping hot.
Storage
You can store the baked polenta in the fridge for a couple of days.
