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Crunchy Cheesy Oven-Baked Polenta

Arlene Cummings
Updated Nov 20, 2024
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Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.

Crunchy Cheesy Oven-Baked Polenta

  • Prep Time 10 min
  • Total 30 min
  • Servings 7
  • Ingredients 10
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Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups whipping cream
  • 1 cup crumbled Gorgonzola or blue cheese (4 oz)
  • 1/4 cup grated pecorino-Romano or Parmesan cheese
  • 1 roll (17 oz) refrigerated plain polenta
  • Freshly ground black pepper
  • 1/2 cup from 1 box Progresso™ Italian Style Panko Crispy Bread Crumbs
  • 2 tablespoons chopped fresh basil
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • Step 
    2
    In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
  • Step 
    3
    Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
  • Step 
    4
    Bake uncovered about 15 minutes.
  • Step 
    5
    Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Nutrition

Nutrition Facts are not available for this recipe

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