Ricotta and Goat Cheese Polenta Bake with Mushrooms

Polenta, once cooked, is a versatile dish that can be served as a side or even a main course. Warm up on a cold winter’s day with this creamy polenta baked with ricotta, goat cheese, mushrooms and sweetened with herbs and caramelized onions.

It’s simple enough for busy days and nourishing enough to compensate for having a bit too much dessert.  The caramelized onions, mushrooms, and greens along with some fresh thyme make an excellent trio; the ricotta and goat cheese add a touch of creaminess, just enough to make it slightly indulgent but not overly so.

The key to perfectly creamy polenta is cooking it over low heat for at least 30 minutes, stirring occasionally and gradually adding more water.  While 30 minutes may seem a bit laborious, it’s just enough time to caramelize the onions, soften the mushrooms, and wilt the greens while the polenta cooks.  Afterwards with some quick assembly, it all melds together in the oven with mounds of soft and melty ricotta and goat cheese.  It’s perfect for chilly evenings gathered around the table with loved ones and friends, or for a cozy Sunday brunch.

How to Make Ricotta and Goat Cheese Polenta Bake with Mushrooms

1. Preheat oven to 375.

2. ---

   In a heavy pot, bring 6 cups water and salt to a boil. Gradually stir in polenta, stirring quickly to avoid lumps. Turn heat to low. When water is completely absorbed, add another ½ cup of water and continue to stir occasionally. Continue adding water, ½ cup at a time, after each time water is absorbed by polenta. Continue to cook for at least 30 minutes, stirring occasionally. Stir in butter last.

3. ---

   In a wide saute pan over medium heat, heat olive oil. Add the onions and stir to coat the onions in oil. Season with salt and pepper to taste. Continue to cook over medium low heat until onions are golden and caramelized, stirring occasionally, about 20 minutes. Transfer onions to a bowl and set aside.

4. ---

   Heat remaining tablespoon of oil in the same pan. Add the mushrooms and garlic and cook until mushrooms release their liquid and then evaporates. Add spinach and stir together until spinach is just wilted. Return onions to pan and stir to combine.

5. ---

   Spread the polenta on the bottom of a lightly oiled 9×13 baking dish. Arrange mushrooms, greens, and onions over the polenta. Dollop mounds of ricotta and slices of goat cheese over the vegetable mixture.

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6. Bake for 20 minutes until cheese is melted and soft. Sprinkle with fresh thyme leaves to serve.

Ricotta and Goat Cheese Polenta Bake with Mushrooms

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4.5 from 4 reviews

• Author: Emily Nelson
• Total Time: 70 minutes
• Yield: Serves 6
• Diet: Omnivore, Vegetarian

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Description

Creamy polenta baked with earthy mushrooms, spinach, and caramelized onions. Topped with tangy goat cheese and ricotta. A delicious brunch or light dinner.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) polenta
• 8 cups (1893 ml) water
• 1 3/4 teaspoons kosher salt
• 2 tablespoons unsalted butter
• 2 1/2 tablespoons olive oil
• 1 large onion
• 2 cloves garlic
• 1 lbs (454 g) cremini mushrooms
• 12 ounces (340 g) baby spinach
• 2 ounces (57 g) goat cheese
• 3/4 cups (177 ml) whole milk ricotta
• 2 teaspoons fresh thyme leaves

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a heavy pot, bring 6 cups of water and salt to a boil. Gradually stir in polenta, stirring quickly to avoid lumps. Reduce heat to low. When water is completely absorbed, add another ½ cup of water and continue to stir occasionally. Continue adding water, ½ cup at a time, after each time the water is absorbed by the polenta. Continue to cook for at least 30 minutes, stirring occasionally. Stir in butter.
3. In a wide sauté pan over medium heat, heat olive oil. Add the onions and stir to coat them in oil. Season with salt and pepper to taste. Continue to cook over medium-low heat until the onions are golden and caramelized, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and set aside.
4. Heat the remaining tablespoon of oil in the same pan. Add the mushrooms and garlic and cook until the mushrooms release their liquid and it evaporates. Add spinach and stir until it is wilted. Return the onions to the pan and stir to combine.
5. Spread the polenta on the bottom of a lightly oiled 9×13 baking dish. Arrange the mushrooms, greens, and onions over the polenta. Dollop mounds of ricotta and slices of goat cheese over the vegetable mixture.
6. Bake for 20 minutes at 375°F (190°C) until the cheese is melted and soft. Sprinkle with fresh thyme leaves before serving.

Notes

• For a richer flavor, use vegetable broth instead of water to cook the polenta.
• To prevent sticking, use a non-stick baking dish or grease it well with butter or olive oil.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 45
• Fiber: 4
• Protein: 15
• Cholesterol: 40

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