Looking for a simple and satisfying weeknight meal? Look no further than our irresistible Baked Polenta with Tomato Sauce recipe.
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.
See More Recipes:
📖 Recipe
Easy Baked Polenta with Tomato Sauce
Tools
- (2 ) Large Saucepan with lid
- 8-inch squared baking dish
Ingredients
For the Tomato Sauce:
- ¼ cup extra-virgin olive oil
- 2 tablespoons butter
- 1 medium yellow onion ,
- 5 cloves garlic , slivered or minced
- 1 28-ounce can of crushed tomatoes
- 1 teaspoon red pepper flakes (optional; omit if you prefer a milder sauce)
- 2 to 3 teaspoons kosher salt , adjust to taste
- 1 teaspoon granulated sugar
- 1 cup water
- ½ cup torn basil leaves or chopped fresh Italian parsley
For the Baked Polenta:
- 1-½ cups Quaker Yellow Cornmeal
- 6 cups water
- 1-¼ cups half and half
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 large garlic , smashed and peeled
- ½ teaspoon ground black pepper
- 3 teaspoons kosher salt , adjust to taste
- 1-½ cups freshly 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
