Baked Stuffed Polenta Polenta Al Forno
Indulge in the rustic charm of Italian comfort food with Baked Stuffed Polenta (Polenta al Forno), a hearty and satisfying dish perfect for cozy family dinners or intimate gatherings. This recipe layers creamy, Parmesan-infused polenta with a rich filling of sautéed garlic mushrooms, wilted spinach, and velvety ricotta cheese, all topped with gooey melted mozzarella for the ultimate comfort-food experience. Baked to golden perfection, this gluten-free casserole is as visually appealing as it is delicious. Whether you pair it with a side of warm tomato sauce or enjoy it on its own, this savory creation offers a delightful medley of textures and flavors that will leave everyone reaching for seconds. Ready in just an hour, this Italian-inspired classic is a nourishing option for vegetarians and a stunning centerpiece for your next meal.
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Ingredients
- 250 grams Polenta (cornmeal)
- 1 liters Water
- 1 teaspoons Salt
- 30 grams Butter
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 250 grams Mushrooms (sliced)
- 200 grams Fresh spinach
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese (shredded)
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional)
- 200 milliliters Tomato sauce (optional, for serving)
Directions
Step 1
In a large pot, bring 1 liter of water to a boil with 1 teaspoon of salt.
Step 2
Slowly pour in the polenta while stirring constantly to prevent lumps from forming.
Step 3
Reduce the heat to low and cook the polenta for 10-15 minutes, stirring frequently, until thickened and creamy.
Step 4
Stir in the butter and Parmesan cheese, then remove from heat and let it cool slightly.
Step 5
While the polenta cools, heat the olive oil in a large skillet over medium heat.
Step 6
Add the minced garlic and sauté for 30 seconds until fragrant.
Step 7
Add the sliced mushrooms and cook for 5-7 minutes until softened and golden.
Step 8
Add the fresh spinach to the skillet and cook for another 2-3 minutes until wilted. Season with black pepper and nutmeg, if using. Set aside.
Step 9
Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with olive oil or butter.
Step 10
Spread half of the polenta evenly across the bottom of the prepared baking dish.
Step 11
Layer the ricotta cheese evenly over the polenta, then top with the mushroom and spinach mixture.
Step 12
Sprinkle half of the shredded mozzarella cheese over the vegetables.
Step 13
Spread the remaining polenta over the top, smoothing it with a spatula.
Step 14
Finish by sprinkling the rest of the mozzarella cheese over the top layer of polenta.
Step 15
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden.
Step 16
Let the dish cool for 5-10 minutes before slicing and serving.
Step 17
If desired, serve with warm tomato sauce on the side. Enjoy your Baked Stuffed Polenta!
Nutrition Facts
| Serving size | (2469.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2563.6 |
| Total Fat 113.3g | 0% |
| Saturated Fat 65.3g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 420.9mg | 0% |
| Sodium 6000.0mg | 0% |
| Total Carbohydrate 263.6g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 24.5g | |
| Protein 126.7g | 0% |
| Vitamin D 22.3IU | 0% |
| Calcium 2921.2mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 2308.9mg | 0% |
Source of Calories