Baked Polenta Squares with Tomato Sauce

Of all the dishes that bring a sense of rustic, heartwarming comfort to my kitchen, few can compete with the humble yet magnificent polenta. For years, I associated it solely with a creamy, porridge-like side dish, a simple accompaniment to a hearty stew. But the moment I discovered the magic of chilling, cutting, and baking it, a whole new world of culinary possibility opened up. This recipe for Baked Polenta Squares with a rich, vibrant Tomato Sauce has become a true family-pleaser, a go-to for evenings when we crave something special yet fundamentally simple. The first time I served it, I watched with delight as my family marveled at the incredible texture. The squares are a study in contrasts: a beautifully golden, crisp, and slightly chewy exterior that gives way to a soft, creamy, and cheesy interior. When you top that with a spoonful of deeply flavorful, herb-infused tomato sauce that pools around the edges, it’s pure, unadulterated comfort on a plate. It feels elegant enough for a weekend dinner party but is so straightforward and forgiving that it’s a regular on our weeknight rotation. It’s the kind of meal that fills the house with the intoxicating aromas of garlic, herbs, and baking cheese—a scent that promises a delicious and satisfying dinner is on its way.

Ingredients

This recipe uses simple, wholesome ingredients to create a dish bursting with flavor. The key is to use good quality components, as their individual tastes shine through in the final product.

For the Baked Polenta Squares:

• 1 cup coarse-ground yellow cornmeal (polenta): This provides the best texture, ensuring the squares are firm yet creamy, not mushy.
• 4 cups liquid (combination of whole milk and vegetable or chicken broth): Using a 2:2 ratio of milk to broth creates a perfect balance of creamy richness and savory depth. Water can be used in a pinch, but the flavor will be less complex.
• 1 teaspoon salt: Essential for seasoning the polenta from the inside out. Adjust to taste.
• ½ teaspoon black pepper: Freshly ground is always best for a more pungent flavor.
• ¾ cup freshly grated Parmesan cheese: This adds a salty, nutty, and savory (umami) flavor that is quintessential to Italian cooking.
• 2 tablespoons unsalted butter: Adds richness and a smooth mouthfeel to the finished polenta.
• 2 tablespoons olive oil: For brushing the squares before baking to achieve that perfect golden, crispy crust.

For the Rich Tomato Sauce:

• 1 tablespoon olive oil: Used for sautéing the aromatics and building the base layer of flavor.
• 1 medium yellow onion, finely chopped: Provides a sweet, aromatic foundation for the sauce.
• 3 cloves garlic, minced: Adds a pungent, savory kick that is crucial for a good tomato sauce.
• 1 (28-ounce) can crushed tomatoes: Crushed tomatoes provide a great texture that is thick but not entirely smooth. San Marzano tomatoes are highly recommended for their lower acidity and sweeter flavor.
• 1 teaspoon dried oregano: A classic herb that imparts a warm, peppery flavor.
• ½ teaspoon dried basil: While fresh is great for garnish, dried basil adds a concentrated, sweet flavor during the simmering process. If using fresh, add it at the end.
• ½ teaspoon salt: Or to taste.
• ¼ teaspoon black pepper: Or to taste.
• Pinch of red pepper flakes (optional): For those who enjoy a subtle hint of background heat.
• 1 teaspoon granulated sugar (optional): A small amount can balance the acidity of the tomatoes without making the sauce sweet.

Instructions

Follow these detailed steps to create perfectly crispy on the outside, creamy on the inside polenta squares. The process is broken down into making the polenta, chilling it, preparing the sauce, and the final bake.

Part 1: Preparing and Chilling the Polenta

1. Prepare the Chilling Dish: Lightly grease a 9×13 inch baking dish or a similar-sized rimmed baking sheet with butter or non-stick spray. This will prevent the polenta from sticking and make it easy to remove later.
2. Boil the Liquid: In a large, heavy-bottomed pot or Dutch oven, bring your 4 cups of liquid (milk and broth mixture) and 1 teaspoon of salt to a rolling boil over medium-high heat. Using a heavy-bottomed pot is crucial as it distributes heat evenly and prevents the polenta from scorching on the bottom.
3. Whisk in the Cornmeal: Once the liquid is boiling, reduce the heat to low. While whisking constantly and vigorously, slowly pour the cornmeal into the liquid in a thin, steady stream. This technique is the secret to preventing lumps. If you dump the cornmeal in all at once, it will clump together immediately.
4. Cook the Polenta: Continue to whisk or stir frequently with a wooden spoon for 20-25 minutes. The polenta will begin to thicken considerably. You’ll need to keep stirring to prevent it from sticking to the bottom of the pot. The polenta is done when it is very thick and starts to pull away from the sides of the pot as you stir. It should be smooth and creamy.
5. Add Flavorings: Remove the pot from the heat. Immediately stir in the unsalted butter, freshly grated Parmesan cheese, and black pepper. Stir until the butter and cheese are completely melted and incorporated into the polenta. Taste and adjust seasoning if necessary. It should be well-seasoned and flavorful on its own.
6. Spread and Chill: Quickly pour the hot polenta into your prepared baking dish. Use a spatula to spread it into an even, smooth layer. It will be thick, so work quickly before it starts to set.
7. Chill Until Firm: Cover the dish with plastic wrap, pressing it directly onto the surface of the polenta to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight. The polenta needs to be completely cold and very firm to be cut cleanly. This is an excellent make-ahead step.

Part 2: Making the Rich Tomato Sauce

1. Sauté Aromatics: While the polenta chills, prepare the sauce. Heat 1 tablespoon of olive oil in a medium saucepan or skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft, translucent, and sweet. Do not let it brown.
2. Bloom the Garlic and Herbs: Add the minced garlic, dried oregano, dried basil, and optional red pepper flakes to the pan. Cook for another minute, stirring constantly, until fragrant. This step, known as “blooming,” awakens the flavors of the dried herbs and garlic.
3. Simmer the Sauce: Pour in the can of crushed tomatoes, salt, pepper, and optional sugar. Stir everything together to combine. Bring the sauce to a gentle simmer.
4. Develop Flavors: Reduce the heat to low, cover the saucepan partially (leaving a small gap for steam to escape), and let it simmer for at least 30 minutes, or up to an hour for a richer, more developed flavor. A longer simmer will meld the flavors and thicken the sauce. Stir occasionally. Taste and adjust seasoning before serving.

Part 3: Baking and Serving

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Cut the Polenta: Once the polenta is completely chilled and firm, turn it out onto a cutting board. Using a sharp knife or a bench scraper, cut the polenta into 16-20 even squares or rectangles.
3. Arrange for Baking: Place the polenta squares on the parchment-lined baking sheet, leaving a little space between each one to allow for even browning.
4. Brush with Oil: Generously brush the tops and sides of each polenta square with the 2 tablespoons of olive oil. This is key to achieving a crispy, golden-brown exterior.
5. Bake to Perfection: Bake for 30-40 minutes, flipping the squares halfway through, until they are golden brown on the outside and heated through. For an extra-crispy top, you can switch the oven to the broil setting for the last 1-2 minutes, watching carefully to prevent burning.
6. Serve Immediately: While the polenta squares are baking, gently reheat the tomato sauce. To serve, place 3-4 hot, crispy polenta squares on each plate and top with a generous spoonful of the warm tomato sauce. Garnish with additional fresh Parmesan and fresh basil leaves, if desired.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 350-400 kcal

This dish offers a balanced nutritional profile, making it a satisfying and wholesome meal.

1. Complex Carbohydrates: The cornmeal provides a steady release of energy, keeping you full and satisfied longer than simple carbs.
2. Fiber: With a good amount of fiber from the cornmeal and tomatoes, this dish supports healthy digestion and gut health.
3. Protein: The combination of milk and Parmesan cheese provides a decent amount of protein, which is essential for muscle repair and overall body function.
4. Lycopene: Tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to various health benefits. Cooking tomatoes, as in this sauce, actually increases the bioavailability of lycopene.
5. Calcium: Thanks to the milk and cheese, this recipe is a good source of calcium, which is vital for strong bones and teeth.

Preparation Time

• Active Time: 45 minutes (25 minutes for cooking polenta, 20 minutes for sauce and assembly)
• Inactive Time: 2 hours 30 minutes (2 hours for chilling polenta, 30 minutes for baking)
• Total Time: Approximately 3 hours 15 minutes (can be significantly reduced by making the polenta ahead of time)

How to Serve

These Baked Polenta Squares are wonderfully versatile. While fantastic on their own, they can be the centerpiece of a larger, more elaborate meal. Here are some serving suggestions:

• As a Main Course:
  • Serve 3-4 squares per person, generously topped with the tomato sauce.
  • Garnish: A sprinkle of fresh basil or parsley, a shower of extra grated Parmesan, and a final drizzle of high-quality extra virgin olive oil elevates the presentation and flavor.
  • Add a Protein: Place a perfectly fried or poached egg on top for a delicious and rich “Polenta all’Uovo.”
  • Top with sautéed mushrooms or wilted spinach for a heartier vegetarian meal.
• As a Side Dish:
  • Serve 1-2 squares alongside roasted chicken, grilled steak, or flaky baked fish. The polenta squares are a wonderful gluten-free alternative to potatoes or pasta.
  • Pair them with a hearty beef or lentil stew, using the squares to sop up the delicious gravy.
• With Vegetables and Salads:
  • Roasted Vegetables: Serve with a side of roasted broccoli, asparagus, or bell peppers. The sweetness of the roasted veggies complements the savory polenta perfectly.
  • Simple Green Salad: A crisp arugula salad with a lemon vinaigrette provides a fresh, peppery contrast to the richness of the polenta and sauce.
• As an Appetizer:
  • Cut the polenta into smaller, bite-sized squares or circles (using a cookie cutter).
  • Top each small square with a dollop of sauce and a single basil leaf for an elegant and easy-to-eat party snack.

Additional Tips

Unlock the full potential of this recipe with these eight expert tips for customization, storage, and perfecting your technique.

1. Make-Ahead Mastery: This recipe is perfect for prepping in advance. You can make the polenta and chill it in the pan up to 3 days ahead of time. The tomato sauce can also be made 3-4 days in advance and stored in the fridge; its flavor actually improves overnight. This breaks down the process, making it a quick assembly and bake job for a weeknight dinner.
2. Embrace Cheese Variations: While Parmesan is classic, don’t be afraid to experiment. A sharp Pecorino Romano will add a saltier, tangier bite. Smoked Gouda or Fontina will melt beautifully and add a smoky, creamy dimension. A combination of Parmesan and Asiago is also delicious.
3. Infuse Your Polenta: Add more flavor directly into the polenta itself. Sauté a finely minced shallot or some garlic in the butter before adding the liquid. You can also simmer a sprig of fresh rosemary or thyme in the liquid as it comes to a boil (remember to remove it before adding the cornmeal).
4. The Secret to Extra Crispy Squares: For an unbeatable crunch, after brushing with olive oil, sprinkle the squares with a light dusting of extra cornmeal or coarse semolina flour before baking. It creates a fantastic, slightly gritty, and super crispy crust.
5. Pan-Frying for the Win: If you prefer not to turn on the oven, these squares are phenomenal when pan-fried. Heat a generous amount of olive oil and a pat of butter in a large non-stick or cast-iron skillet over medium-high heat. Fry the squares for 4-5 minutes per side, until deeply golden and crisp.
6. Sauce Customization: Make the tomato sauce your own. Add a splash of red wine after sautéing the onions for extra depth. Stir in some Kalamata olives or capers at the end for a briny, Mediterranean flair. For a creamier sauce, stir in a splash of heavy cream or a dollop of mascarpone just before serving.
7. Don’t Waste Leftover Polenta: If you have any uncooked polenta left, it can be crumbled and used in other dishes. Pan-fry the crumbles until crispy and use them as “croutons” on a salad or as a textured topping for a casserole.
8. Troubleshooting Polenta Consistency: If your polenta seems too thick while cooking, whisk in a splash more warm broth or milk until it reaches the desired consistency. If it’s too thin, simply cook it a bit longer, stirring, until more moisture evaporates and it thickens up.

FAQ Section

Here are answers to some of the most common questions about making baked polenta.

1. What is the difference between polenta and cornmeal?
Polenta is actually a dish from Northern Italy, not an ingredient itself. However, in the US, the term “polenta” is often used to refer to the specific type of coarse-ground yellow cornmeal used to make the dish. You can use any medium or coarse-ground cornmeal to make polenta. Finely ground cornmeal will result in a pastier texture.

2. Is this baked polenta recipe gluten-free?
Yes, it is naturally gluten-free. Cornmeal is a gluten-free grain. Just be sure to check that your cornmeal is processed in a certified gluten-free facility if you have a severe allergy or Celiac disease, to avoid any cross-contamination.

3. Can I use instant polenta for this recipe?
While you can use instant polenta to make a creamy, soft polenta in minutes, it is not recommended for this recipe. Instant or quick-cook polenta does not set up as firmly when chilled, and the resulting squares may fall apart during baking or frying. For firm, cuttable squares, traditional coarse-ground cornmeal is best.

4. My polenta was lumpy! What did I do wrong?
Lumps are the most common polenta problem and are almost always caused by adding the cornmeal to the liquid too quickly or not whisking enough. The key is to pour the cornmeal in a very slow, steady stream while whisking the liquid constantly to ensure every grain gets hydrated individually.

5. How do I store and reheat leftovers?
Store leftover baked polenta squares and tomato sauce separately in airtight containers in the refrigerator for up to 4 days. To reheat, place the polenta squares on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until hot and re-crisped. You can also reheat them in an air fryer for excellent results. Gently warm the sauce in a saucepan on the stove.

6. Can I freeze the baked polenta squares?
Yes! This is a great way to save them for later. Arrange the baked (and cooled) squares in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat directly from frozen in a 400°F (200°C) oven until hot and crispy.

7. My tomato sauce tastes a bit too acidic. How can I fix it?
Acidity in tomatoes can vary. If your sauce is too sharp, you can balance it in a couple of ways. A small pinch of sugar (as mentioned in the recipe) is the classic method. Alternatively, adding a small amount of a fat, like a pat of butter or a drizzle of heavy cream at the end of cooking, can smooth out the sharp edges of the acidity.

8. How can I make this recipe vegan?
This recipe can easily be adapted for a vegan diet. For the polenta, use a flavorful vegetable broth and a creamy, unsweetened plant-based milk (like soy or oat milk). Replace the butter with a vegan butter substitute or olive oil, and use a high-quality vegan Parmesan cheese alternative or 2-3 tablespoons of nutritional yeast for that cheesy, savory flavor. The tomato sauce is already vegan as written.

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