Baked Polenta
by Sommer Collier — last updated on Feb 9, 2026 
This easy, cheesy baked polenta is the definition of Italian comfort food, and to say that I’m obsessed with it is an understatement. I layer creamy polenta with marinara sauce, fresh basil, and plenty of melted mozzarella. Then I bake it until it forms a golden crust on top. I serve this simple, satisfying dish as a hearty vegetarian dinner or cozy side for pasta night.
I love polenta in all forms. It’s basically an Italian version of grits, and it’s pretty much the ultimate comfort food. I like to think of this baked polenta recipe as if a Margherita pizza and grit cakes a baby, then you’d get this seriously decadent and cheesy thick-layered casserole. The polenta is topped with an herbaceous basil pesto and smoky gouda, then smeared with a generous heap of marinara sauce before it’s coated in slabs of mozzarella. Similar to my other Italian favorites, like my best spaghetti meat sauce recipe, I have a really hard time putting the fork down once I get started. It’s totally irresistible.
Suzy – ⭐⭐⭐⭐⭐ The smoked gouda on top of the polenta is out of this world! So good!
Table of Contents
Sommer’s Recipe Highlights
Ultra Cheesy – This dish is seriously decadent, and every bite is layered with creamy melted Gouda and a bubbly pull-apart mozzarella on top. Double the cheese for double the satisfaction!
The Perfect Main – One serving of this casserole is rich and satisfying enough to fill you up as a main dish. But I love that it also makes an impressive side dish for any dinner party or celebration, especially when paired with other Italian comfort foods like these Italian chicken cutlets.
Simple Ingredients – No fancy supermarkets required here! From the polenta to the medley of cheeses, all of the ingredients for this Italian comfort dish are classic pantry staples that you can find at your local grocer!
Key Ingredients and Tips
- Dried polenta – This is the heart of this dish, and if for whatever reason you can’t find this Italian staple, you can also use a course yellow grits. I love how perfectly this polenta firms up when baked.
- Vegetable broth – To cook the polenta, I like to use a vegetable broth for a boost of savory flavor.
- Basil pesto – Basil pesto, whether you use store-bought or homemade creamy pesto sauce, it adds an intense herby flavor that really balances out the cheesiness and richness of the polenta.
- Smoked gouda – Ah, welcome cheese layer number one. I love to use smoked and shredded gouda because it adds a gorgeous smokiness that really sets every bite apart.
- Mozzarella – A thick final layer of mozzarella really finishes off every bite perfectly. I like to use fresh mozzarella balls, but ready-to-use slices are also fine.
- Marinara sauce – I always use my homemade marinara sauce to make this dish. It adds a perfect amount of tanginess that balances out all these Italian flavors.
- Basil – For some freshness and a pop of gorgeous green color, I use fresh basil leaves.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the pots and pans – The first thing I do is grease my baking dish and heat up a saucepan. I also set the oven to 425 degrees Fahrenheit.
Make the polenta – I bring the vegetable to a boil and I carefully mix in the polenta and a dash of salt. Then I let it simmer for about 15 minutes and always, always keep stirring so the polenta doesn’t clump up. Once it’s smooth and creamy, that’s your sign that the polenta is ready!
Make it cheesy – I turn off the heat and stir in that scrumptious smoked gouda and basil pesto. And while the polenta mixture is still hot (and spreadable) I pour it into the baking dish and turn it into an evenly thick layer.
Bake the first layer – Then I bake it for about 25 minutes uncovered until it’s firm and set. If it still feels soft, bake it for a few extra minutes.
Make it saucy – Now comes that Margherita twist! I spread a generous layer of marinara on top of the polenta and top it off with fresh basil leaves and thick slabs of mozzarella cheese. This is where I start snacking on the cheese, so spare yourself and keep a few extra slices on hand!
Final bake – I give it one final bake for about 10-15 minutes until the cheese and sauce are bubbly and melted. And finally, it’s time to dig in!
Recipe Variations
- Cheeses – If you would rather not use gouda, you can also use freshly shredded Parmigiano Reggiano or another soft white cheese that is your favorite.
- Sauce – I love a simple marinara sauce with this recipe. But you can use whatever flavor you prefer, like roasted garlic, spicy arrabbiata sauce, creamy vodka, or mushroom sauce.
- Meaty – Add in some crumbled sausage or ground beef into the polenta mixture for a meaty twist.
Serving Suggestions
I love to garnish each slice of baked polenta with some freshly grated Parmesan and a drizzle of olive oil. If you want to turn up the heat, add a sprinkle of crushed red pepper flakes.
This baked polenta can be served as a vegetarian main dish, or as a side with any of the following:
- Baked turkey meatballs
- Oven roasted chicken thighs
- Italian chicken cutlets
- Florentine steak
- Don’t forget the focaccia bread to soak up all that decadent marinara sauce
Frequently Asked Questions
Yes, you can slice pre-cooked polenta logs and layer them into the baking dish. I just think this recipe tastes so much better with freshly made polenta.
Totally. You can cook the polenta base ahead of time and when you’re close to serving bake all the extra layers. The cheesy pull from the freshly baked mozzarella is unparalleled.
That’s probably because you didn’t add enough liquid/broth, or you cooked it too fast. The key to making the perfect polenta is adding just the right amount of liquid and gently simmering it.
Storing
You can store the leftovers of this dish in an airtight container in the fridge for up to 5 days. You can reheat this baked polenta in the oven at 350 degrees Fahrenheit until it’s warm throughout. Tightly wrap each serving and freeze for up to 2 months.
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Baked Polenta
Video
Ingredients
- 1 3/4 cups dried polenta (course yellow grits)
- 7 cups vegetable broth, or water
- 1 teaspoon salt
- 1/3 cup basil pesto
- 6 ounce smoked gouda, shredded
- 24 ounce marinara sauce (jarred or homemade)
- 20 large fresh basil leaves
- 2 large fresh mozzarella balls (16 oz total)
Instructions
- Preheat the oven to 425 degrees F. Set out a 9X13 inch baking dish and spray it with nonstick cooking spray. Then set a large 5-6 quart saucepot on the stovetop over medium-heat heat.
- Pour the vegetable broth (or water) in the saucepot. Once boiling, whisk in the polenta and salt. Lower the heat and simmer for 15 minutes, stirring occasionally so the polenta doesn't stick to the bottom of the pot.
- Once the polenta is very thick and the grains feel soft, turn off the heat. Stir in the pesto and smoked gouda. Then pour the polenta into the baking dish before it starts to firm. Smooth the polenta in an even layer.
- Bake the polenta for 25 minutes, uncovered. Meanwhile, slice the mozzarella balls into 12 rounds. *After 25 minutes, if the polenta doesn't seem set in the middle, bake an additional 10 minutes before you proceed. It needs to be firm before the marinara goes over the top.
- Pour the marinara over the top of the baked polenta and smooth into an even layer. Arrange 12 large fresh basil leaves over the marinara, 3 across and 4 down. Then cover the basil leaves with 12 mozzarella slices. Sprinkle ground black pepper over the top, if desired.
- Bake again, for 10-15, until the sauce is bubbly and the cheese has melted. Let the polenta rest for 5 minutes, before cutting and serving.
It’s tasty but it doesn’t need to be cooked so long. Mine was just as soft after the 40 minutes in the oven as it was when it came off the stove top. Never did solidify. I will shorten cooking times next time. 7 or 8 minutes on stove top, put in dish, add marinara and mozzarella and bake for another 10 minutes.