Nonna’s Cheesy Baked Polenta Mix

Dips & Baking Mixes


Delicious and cheesy, this baked polenta side dish is made with white hominy rather than yellow corn meal. Add milk, butter and Gruyere cheese, and serve with grilled chicken, ribs, roast lamb or steak, or for breakfast with bacon and eggs. Excellent make-ahead dish for entertaining.

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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