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Cheesy Baked Polenta - Polenta Pasticciata alla Lombarda


Baked polenta and cheese is an inspired combination, especially if the cheese is a runny cheese. Comfort food at its finest. To serve 4:

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • A fairly firm polenta made with a pound of cornmeal, or two one-pound packages of polenta
  • 1 cup melted unsalted butter
  • 3/4 pound mild cheese that will melt, along the lines of Taleggio, Fontina, or Asiago -- in other words, what you like


Cut the cheese into strips after trimming away the rind. Make the polenta.

Once the polenta is done, let it sit for a few minutes, then slice it. Butter an ovenproof serving dish about 14 inches in diameter and interlayer polenta and cheese, beginning with the polenta. Once all is used up, sprinkle the melted butter over the top and put it through a hot oven (400 F, 195 C) for a few minutes, until it browns. A Rosso di Franciacorta would be nice with this, as would a Valpolicella Classico Superiore.

Yield: 4 servings cheesy baked polenta.
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