The baked polenta is an incredible main dish that smells of home and childhood memories. It’s the recipe my mom always made in winter and it was an instant celebration! In this vegetarian version, I replaced the traditional meat ragù with a flavorful soy ragù, making the dish protein-rich and light, yet maintaining all the deliciousness of baked polenta. Crunchy on the outside and gooey inside thanks to the Asiago cheese, this dressed polenta is the ultimate winter comfort food.
If you love polenta, try the polenta with taleggio and mushrooms or the polenta with gorgonzola and walnuts.
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OTHER POLENTA RECIPES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Baked Polenta
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups 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
- 3/4 lb Asiago cheese
- 1 oz grated Parmesan cheese
Preparation of Baked Polenta
First, prepare the vegetable ragù: soak the soy flakes in salted boiling water for 10 minutes, then drain and squeeze them well. In a saucepan, sauté a chopped mix of celery, carrot, and onion with extra virgin olive oil. Add the soy, let it absorb the flavors and deglaze with a glass of dry white wine. Add the tomato puree, bay leaves, salt, and pepper. Cover and cook for at least 30 minutes, adding vegetable broth if necessary.
Prepare the yellow polenta following the classic ratios. You can use instant polenta for a quick recipe or traditional if you have more time. The important thing is that it turns out nice and firm, ready to be spread.
Grease a baking dish with a little oil. Create a first layer of polenta, cover with the hot soy ragù and add plenty of cubed Asiago. Repeat the layers until the ingredients are used up. Finish with a generous sprinkle of grated Parmesan and a final drizzle of EVO oil. Bake in a static oven at 400°F for about 20 minutes, until a golden and inviting crust forms.
Variants and Tips
Type of cheese: If you can’t find Asiago, you can use smoked scamorza for a stronger touch or taleggio for extreme creaminess.
Leftover polenta: This is the perfect leftovers recycling recipe! If you have polenta from the previous day, cut it into slices and proceed directly with the dressing layers.
Taragna version: If you find it, use taragna flour for an even more rustic and mountain flavor. Store baked polenta in the fridge for a couple of days.
STORAGE
The baked polenta can be stored in the refrigerator for 2 days. You can reheat it in the microwave, but it tastes best when reheated for 5 minutes in the oven with the grill function.
FAQ
Can I use lentil ragù?
Absolutely yes, it’s a great alternative to soy flakes for this vegetarian protein-rich recipe.
How to make polenta more flavorful?
You can cook the cornmeal directly in vegetable broth instead of salted water.
Is it a gluten-free dish?
Yes, just make sure that the soy flakes and nutritional yeast (if used) are certified gluten-free.
