Hearty Polenta Al Forno: Baked with Savory Collard Greens, Cheddar & Ricotta for Ultimate Comfort
Polenta al forno. Even the name evokes a sense of rustic charm and culinary elegance. While it simply translates to “oven-baked polenta,” the Italian nomenclature adds a touch of sophistication to what is, at its heart, an incredibly comforting and satisfying dish. This particular rendition of cheesy polenta is a celebration of classic Italian warmth, reimagined with the wholesome goodness of collard greens, making it a truly exceptional main course that delights the senses and nourishes the soul.
Embracing the rich traditions of Italian comfort food, this polenta al forno recipe elevates humble ingredients into a spectacular meal. It’s the kind of dish that brings people together, offering a deeply savory experience with every forkful. The creamy polenta acts as a perfect canvas for layers of robust flavors, ensuring a memorable dining experience whether it’s a cozy weeknight dinner or a special gathering.
What truly sets this baked polenta apart is its inspired stuffing. We’re talking about generous layers of tender collard greens, harmoniously blended with creamy ricotta and sharp cheddar cheese. This combination introduces a delightful counterpoint of textures and flavors – the subtle bitterness of the collards perfectly balancing the richness of the cheeses and the sweet corn notes of the polenta. For an unparalleled depth of flavor and creaminess, this polenta recipe truly shines when prepared with homemade ricotta cheese. The magic doesn’t stop there; cooking the polenta in the resulting whey liquid from your homemade ricotta adds an extra layer of nuanced flavor that store-bought versions simply can’t replicate, infusing every grain with a subtle tang and richness.
However, we understand that making ricotta from scratch requires a bit of extra time and effort. If your schedule doesn’t permit this delightful undertaking, don’t worry! You can still achieve a fantastic result by substituting a high-quality, whole-fat store-bought ricotta. In this case, simply use water in place of the whey liquid to cook your polenta. The dish will still be incredibly delicious, showcasing the wonderful combination of ingredients.
Imagine a culinary masterpiece that shares similarities with a classic lasagna, but with the unique, creamy embrace of polenta as its foundation. This baked polenta dish is meticulously constructed with layers, much like its pasta counterpart. It begins with a robust base of perfectly cooked, soft polenta, offering a velvety texture that cradles the subsequent fillings. Over this, a lavish layer of our cheesy collard greens mixture is spread, creating a vibrant and savory heart for the dish. But the indulgence doesn’t end there! Just before this magnificent creation enters the oven, it’s crowned with a final, generous scattering of freshly grated Parmesan and more sharp cheddar cheese. This final touch ensures a golden, bubbly, and irresistibly crisp crust. As it bakes, these cheese layers melt and lightly caramelize, adding an exquisite depth of flavor and a beautiful browned finish that is as appealing to the eye as it is to the palate.
The beauty of this layered approach is not just in its visual appeal but also in how it allows the flavors to meld and deepen during the baking process. Each bite offers a harmonious blend of creamy polenta, earthy collard greens, and the salty, tangy notes of various cheeses. The slightly crisp edges from the oven-baking contrast wonderfully with the soft, yielding interior, creating a textural symphony that makes this dish a true standout.
Given its inherently hearty and rich (yet perfectly balanced) nature, we highly recommend serving this Polenta al Forno with Collard Greens as a magnificent main course. It stands proudly on its own, a complete meal in one delightful pan. For a truly well-rounded and refreshing experience, it pairs exquisitely with a large, vibrant green salad dressed with a light vinaigrette. The freshness and acidity of the salad cut through the richness of the polenta beautifully. Alternatively, for those who appreciate a deeper, more robust flavor profile, spooning this baked polenta atop a luscious homemade tomato sauce creates an Italian-inspired combination that is simply divine. The sweet tang of the tomato sauce complements the savory greens and creamy polenta in a way that truly elevates the dish.
While the overall preparation time for this baked polenta dish is approximately two hours from start to finish, don’t let that deter you! A significant portion of this is inactive cooking time, allowing you to attend to other tasks or simply relax. Moreover, this recipe is incredibly friendly to make-ahead planning. You can prepare the dish up to the point of baking, cover it securely, and refrigerate it overnight. This flexibility makes it an ideal option for entertaining or for busy weeknights when you want a delicious homemade meal without the last-minute rush. Just remember to let it come to room temperature before popping it into the oven for baking, ensuring even cooking and that perfect golden-brown crust.
Polenta Al Forno with Collard Greens, Cheddar and Ricotta
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For the most authentic and flavorful result, we highly recommend preparing this dish with homemade ricotta. The delicate whey liquid produced during the ricotta-making process can then be used to cook the polenta, infusing it with an unmatched depth of flavor. If homemade ricotta isn’t an option, a high-quality, full-fat store-bought ricotta works beautifully. Simply substitute water for the whey when cooking your polenta.
Ingredients
- 1 lb (16 oz) collard greens, fresh
- 1 cup medium or fine polenta (cornmeal)
- 5 cups leftover whey liquid (from homemade ricotta) or water for an equally delicious result
- kosher salt, to taste
- 1 tablespoon unsalted butter
- freshly ground black pepper, to taste
- 2 cups homemade ricotta or high-quality store-bought whole fat ricotta
- ⅛ teaspoon cayenne pepper, for a subtle kick
- ⅛ teaspoon freshly grated nutmeg
- zest of 1 lemon, for brightness
- 5 tablespoons finely grated parmesan cheese, divided
- 4½ ounces freshly grated sharp white cheddar cheese, divided
- softened unsalted butter for greasing the baking dish
Instructions
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1. Prepare the Collard Greens: Begin by thoroughly cleaning the collard greens. Carefully remove any tough, fibrous stems – while some prefer to leave a small portion of the tender stem, ensure any overly woody parts are discarded. For consistent cooking and texture, stack several leaves together, roll them tightly like a cigar (a technique similar to chiffonade), and then cut them crosswise into roughly 1-inch strips. Precision isn’t paramount, but aiming for uniform pieces will help them cook evenly.
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Fill a large pot with water and bring it to a rolling boil. Add all the prepared collard greens to the boiling water and blanch for precisely two minutes. This quick blanching step helps to tenderize the greens and mellow their slightly bitter edge. Promptly drain the blanched collards in a large colander and allow them to cool completely. Once cool enough to handle, firmly squeeze out any excess moisture. This is a crucial step to prevent a watery final dish. Finally, chop the squeezed collard greens finely, preparing them for the delicious filling.
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While the collards are cooling, preheat your oven to 375°F (190°C). Position an oven rack in the center to ensure even baking of the polenta al forno.
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2. Cook The Polenta: Pour the whey liquid (or water, if using store-bought ricotta) into a medium-sized, heavy-bottomed saucepan (preferably 4 quarts or larger to prevent boiling over). Bring the liquid to a robust boil, then season generously with kosher salt. Begin to slowly pour the polenta into the boiling liquid in a thin, steady stream, whisking continuously with a stiff metal whisk or sturdy wooden spoon. Continue to whisk vigorously for an additional three minutes; this initial whisking is key to preventing lumps and starting the thickening process. Reduce the heat to a low simmer. Cook the polenta for approximately 40 to 45 minutes, stirring every 10 minutes or so, until it is fully cooked, creamy, and tender. Throughout this period, keep a close eye on the polenta to ensure it doesn’t stick to the bottom of the pan – different stoves and pan types can affect this. If the polenta becomes too thick or difficult to stir, gradually add small amounts of additional water (up to an extra cup, if needed) until it reaches a smooth, pourable consistency. Once perfectly cooked, stir in the unsalted butter and adjust seasoning with salt and freshly ground black pepper to your taste. Proceed immediately to assemble the dish while the polenta is still warm and pliable.
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3. Prepare the Collard-Ricotta Filling: In a large mixing bowl, combine the finely chopped collard greens, creamy ricotta cheese, a pinch of cayenne pepper for warmth, freshly grated nutmeg, and the bright zest of one lemon. Add 3 tablespoons of the finely grated Parmigiano-Reggiano cheese and all but 3 tablespoons of the freshly grated sharp white cheddar cheese to this mixture. Using a spoon or spatula, mix all the ingredients thoroughly until well combined. Season the filling generously with kosher salt and freshly ground black pepper, tasting and adjusting as needed to ensure a perfect balance of flavors.
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4. Assemble the Polenta Al Forno: Lightly butter a 9 x 13-inch (23 x 33 cm) baking dish. This ensures the polenta doesn’t stick and helps create a beautiful golden crust. Spoon half of the freshly cooked, soft polenta into the prepared baking dish. Using an offset spatula or the back of a spoon, spread it evenly into a thin, uniform layer across the bottom. Next, spoon the collard green and cheese mixture evenly over the polenta layer, gently spreading it out to create an even, consistent filling. Finally, carefully top with the remaining soft polenta, spreading it smoothly to cover the filling. Don’t worry if this top polenta layer seems quite thin or if some of the collard green mixture peeks through – this is perfectly normal and adds to the rustic charm. *Make-Ahead Tip: At this stage, the dish can be covered tightly with plastic wrap and refrigerated overnight. If preparing ahead, allow the dish to come to room temperature for at least 30 minutes before baking to ensure even cooking.*
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5. Bake to Perfection: Before baking, sprinkle the top of the polenta with the reserved grated Parmigiano-Reggiano cheese and the remaining cheddar cheese. This final layer of cheese will melt into a glorious golden-brown crust.
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Bake the polenta al forno, uncovered, in the preheated oven for 40 to 50 minutes, or until the top is beautifully golden brown and bubbly around the edges. The aroma will be incredible! Once baked, carefully remove the dish from the oven and allow it to rest for at least 5 minutes before slicing and serving. This resting period is crucial as it allows the polenta to set, making for cleaner cuts and preventing it from being too runny. Serve warm and enjoy this ultimate Italian comfort food!