Margherita Polenta Casserole



If you like polenta, then you’re going to love this.  If you don’t like polenta, then eat this and you’ll love polenta.


  • 3 cups chicken stock
  • 1 1/2 cups water
  • 1 1/2 cups medium/coarse cornmeal (slow-cooking polenta)1 1/2 cups cherry tomatoes, halved
  • 1 cup Parmesan cheese, grated
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup sharp Cheddar cheese, grated
  • 3 tablespoons butter, plus extra for baking dish
  • 1 tablespoon basil, roughly chopped
  • 1/4 teaspoon nutmeg
  • kosher salt and freshly ground pepper, to taste


  • Preheat oven to 350º F and butter your baking dish.
  • In a medium pot, bring chicken stock and generously salted water to a boil.
  • Turn heat down to low and slowly whisk in cornmeal. Let simmer and cook, continuously stirring, until tender. About 30 minutes.
  • Whisk in butter, nutmeg, salt and pepper. Taste and adjust seasoning, if necessary.
  • Pour 1/3 of polenta into casserole dish and spread a layer of mozzarella and cheddar on top.
  • Repeat with another layer of polenta, then cheeses, and continue with remaining ingredients.
  • Top final layer of polenta with chopped basil, cherry tomatoes, mozzarella and parmesan. Season with a little more salt and pepper.
  • Bake for 20-30 minutes, or until cheese is melted and polenta is golden.