Ultra‑Creamy Baked Polenta with Spinach
Slow, cozy comfort in every scoop. This baked polenta came out extra creamy, extra cheesy, and honestly… the easiest little hug of a meal. Quick‑cook polenta, a handful of spinach, melty cheese, and a short bake—that’s all it takes. Soft in the center, golden on top, and the kind of simple comfort you sink right into. Saving this one for every chilly night that needs something warm and effortless.
Ingredients
- Ingredients
- - 1 cup quick‑cook polenta
- - 5 cups liquid water + milk or all milk for richer texture
- - 2 tbsp butter
- - ½ cup mascarpone or ricotta
- - 1 cup grated cheese fontina, mozzarella, parmesan, or a mix
- - 2–3 cups fresh spinach chopped
- - Salt pepper, pinch of nutmeg
- - Optional: garlic or garlic powder
Instructions
- Instructions
- Heat the water and milk with salt until gently simmering.
- Whisk in the quick‑cook polenta and cook 1–2 minutes until loose and silky.
- Stir in butter, mascarpone/ricotta, half the cheese, and chopped spinach.
- Pour into a greased baking dish and top with remaining cheese.
- Bake at 375°F (190°C) for 10–12 minutes until lightly golden.
- Let rest 5 minutes, then scoop and enjoy.
Notes
Why You’ll Love This Recipe
- Ultra‑creamy, custardy texture
- Ready in under 20 minutes
- Minimal ingredients
- Cozy, comforting, and perfect for cold weather
- Great for meal prep or next‑day leftovers
This creamy baked polenta is the kind of recipe that becomes a staple—simple, warm, and endlessly comforting.