Polenta Florentine

READY IN: 1hr 10mins
Recipe by DreamoBway

This is an adaptation of ClareVH's "Soft Oven Polenta". I feel it gives the polenta that extra Italian flair. Hearty all on it's own as a vegetarian dish (with the vegetable broth, of course) but also great as a side dish.

Top Review by nathanboletta

I like the recipe but I tweaked it a bit. I cooked the base for the polenta for thirty minutes and then added chopped onion, tomatoes, ricotta, parmesan, and the spinach and baked for another 25 minutes. Turned out perfect.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Spray a 2 quart oven-proof casserole with non-stick spray.
  3. Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
  4. Bake for 40 minutes.
  5. Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
  6. Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
  7. Return to oven and bake for 5 more minutes.
  8. Remove from oven and allow to rest for 5 minutes before serving.

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