This effortless dish never fails to hit the spot, combining the rich flavors of tomato sauce with the creamy texture of polenta. It's a match made in heaven!To begin, we whip up a quick and flavorful tomato sauce that perfectly complements the polenta.
We use Quaker yellow cornmeal to achieve the creamy and comforting texture we love. After cooking the polenta, we spread it evenly in a baking dish and let it chill in the fridge for about 3 hours.
This chilling time helps it firm up nicely, making it easier to handle and portion.When it's time to serve, we preheat the oven and bake the chilled polenta until the bottom develops a slightly browned crust, adding a delightful crunch to every bite.
The result is a mouthwatering blend of creamy and crispy goodness that will leave you wanting more.Our Baked Polenta with Tomato Sauce can be enjoyed as a satisfying standalone meal, but it also pairs beautifully with a fresh salad or roasted vegetables for a well-rounded dinner.
It's the perfect solution for busy weeknights when you crave something easy yet deeply satisfying.
Give our recipe a try-it has quickly become one of our go-to dishes, and we're confident it will become a favorite in your household too. For more polenta recipes, check out our Perfect Polenta and Paraguayan-Style Sweet Polenta.
How to Make Baked Polenta
Note: The full instructions are provided in the recipe card below.
For the Baked Polenta: Lightly grease an 8-inch squared baking dish; set aside. Heat a large saucepan over medium heat. Add the olive oil and butter to the pan. Allow them to melt and heat up until the butter fully melts and starts to bubble. Once the butter is bubbling, add the smashed garlic to the pan.
Sauté the garlic in the heated oil and butter mixture for about 4 minutes, stirring constantly. Be careful not to let the garlic burn or turn brown, as it can become bitter. Discard the Garlic.
Add the water, salt, and pepper to the butter mixture. Increase heat to medium-high heat and bring it to a boil. Add the cornmeal in a slow, steady stream, whisking constantly.
Reduce heat to medium-low and continue to cook, whisking frequently and scraping the sides and bottom of the pot until the mixture is thick and the cornmeal is tender, about 20 minutes. Off the heat, whisk in the freshly grated Parmesan Cheese and half and half. Transfer to the prepared dish and let cool. Once cooled, cover tightly with plastic wrap and refrigerate until completely chilled, about 3 hours.
For the Tomato Sauce: Heat the oil and butter in a 14-inch nonstick pan or work over medium heat. When the oil and butter mixture is hot, add the onion and cook, stirring until lightly brown, about 4 minutes.
Add the garlic and cook, stirring, until it begins to color, about 1 to 2 minutes. Add the crushed tomatoes, rinse the can with 1 cup of water, and add the water to the pan-season with kosher salt, red pepper flakes, and sugar.
Bring to a boil, reduce heat to medium-low, and simmer until sauce is slightly thickened and flavorful, about 15 to 25 minutes. Taste and adjust the seasoning with more kosher salt and red pepper flakes if needed.
Remove from heat; cover and keep warm.Adjust the oven rack to a middle position and heat the oven to 375 degrees F. Line rimmed baking Sheet with Parchment Paper, then grease parchment.
Cut chilled Baked Polenta into 6 equal pieces. Place on prepared baking sheet and bake until heated through and begin to brown on the bottom, about 30 minutes. Serve each portion covered with about ½ cup tomato sauce.
Are you in need of a quick and easy weeknight meal? Well, let me share with you one of our favorite recipes: Baked Polenta with Tomato Sauce. It's a simple yet incredibly satisfying dish that will leave you wanting more. To make this delicious polenta, we start with Quaker yellow cornmeal. It gives the dish a creamy texture and a mild, comforting flavor. Plus, the best part is that it cooks up in no time, making it perfect for those busy evenings when you're short on time but still want a tasty meal.
1-½cupsfreshly grated parmesan cheese or grana padana
Instructions
For the Baked Polenta:
Lightly grease an 8-inch squared baking dish; set aside. Heat a large saucepan over medium heat. Add the olive oil and butter to the pan. Allow them to melt and heat up until the butter has fully melted and starts to bubble. Once the butter is bubbling, add the smashed garlic to the pan. Sauté the garlic in the heated oil and butter mixture for about 4 minutes, stirring constantly. Be careful not to let the garlic burn or turn brown, as it can become bitter. Discard the Garlic.
Add the water, salt, and pepper to the butter mixture. Increase heat to medium-high heat and bring it to a boil. Add the cornmeal in a slow, steady stream, whisking constantly. Reduce heat to medium-low and continue to cook, whisking frequently and scraping the sides and bottom of the pot until the mixture is thick and the cornmeal is tender, about 20 minutes. Off the heat, whisk in the freshly grated Parmesan Cheese and half and half. Transfer to the prepared dish and let cool. Once cooled, cover tightly with plastic wrap and refrigerate until completely chilled, about 3 hours.
For the Tomato Sauce:
Heat the oil and butter in a 14-inch nonstick pan or work over medium heat. When the oil and butter mixture is hot, add the onion and cook, stirring until lightly brown, about 4 minutes. Add the garlic and cook, stirring, until it begins to color about 1 to 2 minutes. Add the crushed tomatoes, rinse the can with 1 cup of water, and add the water to the pan-season with kosher salt, red pepper flakes, and sugar. Bring to a boil, reduce heat to medium-low, and simmer until sauce is slightly thickened and flavorful about 15 to 25 minutes. Taste and adjust the seasoning with more kosher salt and red pepper flakes if needed. Remove from heat; cover and keep warm.
Adjust the oven rack to a middle position and heat the oven to 375 degrees F. Line rimmed baking Sheet with Parchment Paper, then grease parchment. Cut chilled Polenta into 6 equal pieces. Place on prepared baking sheet and bake until heated through and begin to brown on the bottom, about 30 minutes. Serve each portion covered with about ½ cup tomato sauce.
Notes
How to Store & Re-HeatAllow any leftover polenta and tomato sauce to cool to room temperature. Place them in separate airtight containers. If you cover the polenta with sauce, you can store them together in the same container. Store the containers in the refrigerator for up to 3 days. To reheat the polenta, adjust the oven rack to a middle position and heat the oven to 375 degrees F. Line rimmed baking Sheet with Parchment Paper, then grease parchment. Place the chilled Polenta pieces on the prepared baking sheet and bake until heated through and begin to brown on the bottom, about 30 minutes. Serve each portion covered with warm tomato sauce.How to Make-AheadCook the polenta according to your preferred method until it reaches a creamy consistency. Transfer the cooked polenta to a greased 8-inch square baking sheet. Spread it evenly and smooth the surface. Allow the polenta to cool to room temperature. While the polenta is cooling, prepare the tomato sauce using the provided recipe. Let the sauce cool to room temperature.Once the polenta and tomato sauce have cooled, cover the dish or baking sheet containing the polenta with plastic wrap or an airtight lid. Place the tomato sauce in a separate airtight container. Transfer both to the refrigerator. The polenta with tomato sauce can be stored in the refrigerator for up to 3 days.When you're ready to serve, adjust the oven rack to a middle position and heat the oven to 375 degrees F. Line rimmed baking Sheet with Parchment Paper, then grease parchment. Cut chilled Polenta into 6 equal pieces. Place on prepared baking sheet and bake until heated through and begin to brown on the bottom, about 30 minutes. Alternatively, you can microwave the polenta until heated through. Heat the tomato sauce in a separate saucepan until warm. Once reheated, serve the polenta with tomato sauce immediately. Pour the warm tomato sauce over the reheated polenta and garnish with fresh herbs or grated cheese, if desired.How to FreezeCook and cool the polenta according to the recipe. Portion the polenta into individual servings or desired portions. Wrap each portion tightly with plastic wrap or place them in freezer-safe bags. Cool the tomato sauce and transfer it to a freezer-safe container.Freeze the wrapped polenta portions and the tomato sauce. Store in the freezer for up to 3 months. Thaw the polenta and sauce in the refrigerator overnight. Reheat the polenta using the method above. Heat the tomato sauce separately and pour it over the reheated polenta.
Nutrition
Nutrition Facts
Easy Baked Polenta with Tomato Sauce
Amount per Serving
Calories
412
% Daily Value*
Fat
36
g
55
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
25
g
Cholesterol
11
mg
4
%
Sodium
1440
mg
63
%
Potassium
178
mg
5
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
648
IU
13
%
Vitamin C
10
mg
12
%
Calcium
160
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
