Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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.

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.


Most Helpful

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.

nathanboletta January 27, 2014

A nice side although using only half the spinach would have been more than enough. This was made as written. Thanks for the post.

Debbwl June 04, 2011

Amazing recipe! I halved the spinach and added some pre-cooked sausage for added protein. My Gluten-Free tummy totally enjoyed it, and my non-gluten-free roommate asked if I could make it again! This is definately a repeat!!

GFCB December 15, 2009

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