Nonna’s Cheesy Baked Polenta Mix

Dips & Baking Mixes


Gooey, cheesy, and crispy in all the right places our Grandma’s baked polenta recipe is a decadent classic. Served as the side dish it stole the show at countless Sunday night family dinners. It pairs well with everything (even breakfast) and is a fabulous ‘make-ahead’ dish for entertaining. Just go ahead and try it!  

Nutrition: Gluten-Free
Serves: 12

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White Corn Polenta Grits, Corn, Peppercorn (Black, Green, White), Allspice

  • 6 cups whole milk
  • 12 Tbsp. butter (cut into pieces)
  • 1 tsp. salt
  • 4 oz shredded Gruyere cheese (1 and 1/2 cups)
  • 2 oz grated Parmesan cheese (1/2 cup)
  • 4 Tbsp. butter (melted)

  1. Bring milk to a slow boil in a 4-quart saucepan.
  2. Add cut-up butter and Polenta Mix.
  3. Cook and stir continuaously until thick about 5 minutes.
  4. Remove pan from heat, add salt and beat for 3-5 minutes with hand-held electric mixes.
  5. Pour mixture into 9x13 inch baking dish.
  6. Sprinkle both cheeses and melted butter over the top of polenta.
  7. Refrigerate 2 hours or overnight (for best results).
  8. Preheat oven to 350 degrees and bake for 45 minutes or until browned on top.
  9. Remove from oven, cut into squares and serve.
  10. Serve as the perfect side dish for a savory dinner or brunch.

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