Italian Baked Polenta

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Italian Baked Polenta

This is a simple yet delicious recipe that I have put together for you to use as a base. If you wish, you can serve this up once cooked as a mash (which is great comfort food!) However, below I have taken it to the next level which is setting the cooked polenta in the fridge and then baking it until golden and crisp like a chunky wedge or chip. There are many ways you can serve baked polenta!
Total Time 45 minutes



  • 4 cups water
  • 1 tsp salt
  • 1 ½ cups polenta or medium ground cornmeal
  • ½ cup soy milk or other milk alternative
  • 3 Tbsp nutritional yeast
  • 1 tsp dried Italian mixed herbs
  • 3 – 4 Tbsp olive oil



  • Bring the water to the boil and add the salt.
  • Once boiling, reduce to a medium heat and slowly whisk in the polenta or cornmeal, stirring constantly to avoid any lumps forming.
  • Once well mixed, slowly add the soy (or other) milk, the nutritional yeast and mixed herbs and stir until the liquid absorbs and the polenta thickens to a mash-like consistency. This could take 5-15 minutes depending on the variety of polenta.
  • Taste and season with more salt and pepper if desired.
  • At this point, you could serve the polenta in a mash style as an accompaniment – it is really tasty and creamy!
  • To make the polenta fries below or polenta triangles or squares, transfer the thick mixture into a 9 inch x 12 inch (23cm x 30cm) baking dish lined with baking paper.
  • Spread it out evenly. Chill in the fridge for at least an hour or until firm. Once firm, cut into the desired shape – squares, triangles, chip chunks or even heart shapes with a cookie cutter!
  • Pre-heat your oven to 180C and lay your shapes onto an oven tray lines with baking paper.
  • Brush them with olive oil on both sides and bake for 30 minutes or until golden turning over half way through cooking.
  • Serve immediately as a snack, as nibbles with salsa or pesto, or as a main – drizzled with a tomato sauce or salsa with salad on the side – yum!

Posted on

September 27, 2022

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