I know baked polenta isn’t the flashiest dish out there. It’s not particularly Instagrammable, won’t hit you over the head with its robust flavor, and may not have the most exciting texture.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
That’s right—this polenta holds its shape while still being supple; is light and fluffy but still offers a rich, creamy flavor; and pairs deliciously with a slightly sweetened tomato sauce that results in a real crowd-pleaser of a dish.
The inspiration behind this particular polenta was Mike’s Kitchen, located at the VFW (Veterans of Foreign Wars) hall in Cranston, Rhode Island. Cook’s Country’s Editorial Director Bryan Roof claims he had “one of the best Italian American dishes of my life” at Mike’s, and you guessed it: It was this Baked Polenta.
Bryan describes each serving of this dish as a “brick,” which accurately reflects how each portion is doled out—but not its light, fluffy texture. After cooking and baking the polenta, it becomes sturdy enough to cut into brick-size slabs for each person to enjoy . . . only after being topped with a sweet, cheesy red sauce, of course.
If you’re looking for a meal that will impress while still offering a cozy and comforting vibe, Cook’s Country’s Baked Polenta is the recipe for you.