How to Make Fluffy Baked Polenta with Red Sauce

Ingredients

• 4 tablespoons Unsalted Butter (melted)
• 6 tablespoons Extra Virgin Olive Oil (divided: 2 tbsp for garlic, 1 tbsp for onion, 3 tbsp added to sauce at the end)
• 2 cloves Garlic Cloves (smashed, not minced, to give a gentle garlic kiss)
• 7 cups Water (filtered or tap)
• 1.5 teaspoons Salt (kosher or table salt)
• 0.5 teaspoons Black Pepper (freshly ground)
• 2 cups Fine Cornmeal (coarse enough to hold shape; finer grind absorbs more moisture)
• 1.5 cups Pecorino Romano Cheese (freshly grated, for the polenta)
• 0.25 cup Half and Half (adds creaminess to the polenta)
• 1 large Onion (yellow onion, halved, cut side down)
• 1 can (15 oz) Canned Tomato Sauce (regular seasoned tomato sauce)
• 1 can (14.5 oz) Canned Whole Peeled Tomatoes (pureed before adding to sauce)
• 1.5 tablespoons Granulated Sugar (adds a subtle sweetness to the sauce)
• 0.5 teaspoons Garlic Powder (for the sauce)
• 0.5 cups Pecorino Romano Cheese (freshly grated, for the sauce)

Instructions

1. Infuse Butter and Olive Oil with Garlic

   Melt the butter in a saucepan, add 2 tbsp olive oil, then add the smashed garlic cloves. Cook over medium heat, stirring, until the garlic turns lightly brown and the oil is fragrant (about 4 minutes). Remove garlic and set aside.

   Time: PT4M

2. Boil Seasoned Water

   Add 7 cups water, 1½ tsp salt, and ½ tsp black pepper to the saucepan. Bring to a rolling boil.

   Time: PT5M

3. Incorporate Cornmeal

   Reduce heat to medium‑low. Slowly whisk the fine cornmeal into the boiling water in a steady stream, stirring constantly to prevent lumps.

   Time: PT5M

4. Simmer Polenta

   Increase heat back to medium‑high until the mixture returns to a boil, then lower to medium‑low and let it simmer, stirring every few minutes, for about 20 minutes until thick and tender.

   Time: PT20M

5. Finish Polenta with Cheese and Half‑and‑Half

   Remove the saucepan from heat. Stir in 1½ cups grated Pecorino Romano until melted, then whisk in ¼ cup half‑and‑half until smooth.

   Time: PT2M

6. Set Polenta in Pan

   Lightly grease an 8‑inch square baking pan. Pour the polenta into the pan, smoothing the top with a spatula. Let it sit at room temperature for about 2 hours, then refrigerate for at least 3 hours until firm.

   Time: PT0M

7. Brown the Onion

   Heat 1 tbsp olive oil in a clean saucepan over medium heat. Add the halved onion cut side down and cook until the surface is nicely browned, about 4 minutes.

   Time: PT4M

8. Puree Whole Tomatoes

   While the onion browns, place the 14.5‑oz can of whole peeled tomatoes in a blender and puree for about 30 seconds until smooth.

   Time: PT1M

9. Combine Sauce Ingredients and Simmer

   Add the canned tomato sauce, pureed tomatoes, ½ cup grated Pecorino Romano, 1½ tbsp sugar, ¾ tsp salt, ½ tsp garlic powder, and the remaining 3 tbsp olive oil to the saucepan with the browned onion. Bring to a boil, then reduce to medium‑low and simmer, stirring occasionally, until the sauce thickens and flavors meld, about 15 minutes.

   Time: PT20M

10. Portion and Bake Polenta

    Remove the chilled polenta from the pan, turn onto a cutting board, and cut into six equal bricks (use a ruler if desired). Place the bricks on a parchment‑lined baking sheet and bake in a preheated 375°F oven for 30 minutes, until heated through and the edges are lightly golden.

    Time: PT30M

    Temperature: 375°F

11. Plate and Serve

    Arrange the baked polenta bricks on plates and spoon the warm tomato sauce over or beside them. Serve immediately.

    Time: PT0M

Nutrition Facts

Calories

530

Protein

15g

Carbohydrates

60g

Fat

25g

Fiber

5g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Extra Virgin Olive Oil: Vegetable oil
• Instead of Garlic Cloves: Garlic powder (¼ tsp)
• Instead of Fine Cornmeal: Polenta (coarser)
• Instead of Pecorino Romano Cheese: Parmesan cheese
• Instead of Half and Half: Whole milk, heavy cream (use less)
• Instead of Onion: shallot
• Instead of Canned Tomato Sauce: Marinara sauce
• Instead of Canned Whole Peeled Tomatoes: Crushed tomatoes
• Instead of Granulated Sugar: Honey (½ tbsp)
• Instead of Garlic Powder: Fresh garlic (1 clove)
• Instead of Pecorino Romano Cheese: Parmesan cheese

Equipment Needed

• Saucepan
• Whisk
• Measuring Cups
• Measuring Spoons
• Chef's Knife
• Cutting Board
• 8‑Inch Square Baking Pan
• Parchment Paper (optional)
• Blender
• Oven
• Spatula (optional)

Critical Steps — Do Not Skip

• Slowly whisk cornmeal into boiling water to avoid lumps.
• Stir polenta frequently during the 20‑minute simmer to prevent sticking.
• Incorporate cheese while the polenta is hot for smooth melting.
• Allow the polenta to chill completely (at least 3 hours) before slicing.
• Bake the polenta bricks at 375°F for 30 minutes until firm and lightly golden.

Chef Tips from the Video

• Use the finest cornmeal you can find; it absorbs water better and yields a smoother brick.
• Grate Pecorino Romano freshly for maximum flavor and meltability.
• Half‑and‑half adds richness without making the polenta overly heavy.
• For extra depth, toast the garlic a second time after removing it and stir the toasted bits back into the polenta.

Troubleshooting

Storage

Refrigerator: Store leftover polenta bricks in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil or freezer‑safe bag; freeze for up to 2 months. Reheat in oven.

Room temperature: Polenta can sit at room temperature for up to 2 hours after baking.

Make-Ahead Tips

• Prepare the polenta a day ahead; chill, slice, and keep refrigerated. Reheat in the oven before serving.
• The tomato sauce can be made up to 3 days ahead; store in a sealed container and reheat gently.

Frequently Asked Questions