Hearty & Cheesy Polenta Al Forno with Collard Greens: The Ultimate Italian Comfort Food
“Polenta al forno” – a phrase that might sound fancy, but simply translates to “oven-baked polenta.” Yet, the Italian name itself adds a touch of culinary elegance, hinting at the rustic charm and comforting flavors within. This exceptional polenta dish is far more than just a side; it transforms into a wonderful and satisfying main course, perfect for any occasion.
Imagine layers of creamy polenta embracing a rich, flavorful filling. This particular rendition elevates classic Italian comfort food to new heights, embodying the epitome of hearty, rustic cooking. It’s a dish that warms the soul and delights the palate, making it a staple in any home chef’s repertoire.
The Star Ingredients: Collard Greens, Cheddar, and Ricotta
Our version of Polenta Al Forno is generously stuffed with a harmonious blend of earthy collard greens, sharp white cheddar, and creamy ricotta cheese. This combination creates a depth of flavor and a delightful texture that makes each bite incredibly satisfying. The collard greens offer a welcome bitterness and a host of nutrients, balancing the richness of the cheeses and polenta.
It’s worth noting that this polenta recipe truly shines when prepared with homemade ricotta. The difference in freshness and texture is remarkable, and an added bonus: the polenta itself is cooked in the flavorful whey liquid left over from making the ricotta. This simple substitution infuses the polenta with an extra layer of savory depth, creating a more complex and authentic Italian taste.
However, if you’re short on time or not quite ready for the added prep involved in making ricotta from scratch, don’t fret! You can absolutely achieve a delicious result by substituting a high-quality, full-fat store-bought ricotta and using water or vegetable broth in place of the whey. While the subtle nuances of homemade ricotta are unique, a good store-bought alternative will still deliver a wonderfully creamy and cheesy experience.
A Layered Delight: More Than Just Polenta
Think of this dish as a comforting, savory lasagna, but with polenta as its tender base. The process involves creating a foundation of soft, perfectly cooked polenta, which is then generously topped with a rich, cheesy mixture of blanched collard greens, ricotta, and cheddar. Just before its grand entrance into the oven, the final layer of polenta is crowned with even more Parmesan and cheddar cheese, promising a glorious golden-brown crust.
During baking, these cheese toppings don’t just melt; they transform. They lightly brown and caramelize, forming an irresistible crust that adds a delightful textural contrast to the creamy polenta and tender greens beneath. This crispy, cheesy exterior is a highlight, making each spoonful an experience.
Serving Suggestions and Make-Ahead Convenience
Given its hearty and rich profile – though perfectly balanced and not overly heavy – this Polenta al Forno is best enjoyed as a stand-alone main course. It’s robust enough to satisfy even the hungriest appetites. For a complete and balanced meal, we highly recommend serving it alongside a big, vibrant, and hearty green salad. The fresh, crisp greens and tangy vinaigrette will cut through the richness of the polenta beautifully, creating a harmonious dining experience.
Alternatively, for an extra layer of Italian authenticity, spoon some warm homemade or high-quality store-bought tomato sauce over the top of each serving. The bright, acidic notes of the tomato sauce wonderfully complement the cheesy, earthy flavors of the polenta and collard greens.
While this dish might seem like a project, requiring approximately two hours from start to finish, much of that time is passive. This makes it an excellent candidate for advance preparation. You can assemble the entire dish ahead of time, cover it tightly, and refrigerate it overnight. This flexibility means you can prepare it on a lazy afternoon and simply pop it into the oven when you’re ready to bake and serve, making it perfect for entertaining or busy weeknights. Just remember to let it come to room temperature for about 30 minutes before baking to ensure even heating.
Polenta Al Forno with Collard Greens, Cheddar and Ricotta
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6
– 8 Servings
15 minutes
1 hour
15 minutes
1 hour
30 minutes
This dish shines best when prepared with homemade ricotta (and cook the polenta in the resulting whey liquid). However if you’re not up to the added prep time, feel free to substitute a high-quality store-bought ricotta and water in place of whey.
Ingredients
-
1
lb (16 oz)
collard greens -
1
cup
medium or fine polenta (cornmeal) -
5
cups
leftover whey liquid (from homemade ricotta)
or water - kosher salt
-
1
tablespoon
unsalted butter - freshly ground black pepper
-
2
cups
homemade ricotta
or store-bought whole fat ricotta -
⅛
teaspoon
cayenne pepper -
⅛
teaspoon
freshly grated nutmeg - zest of 1 lemon
-
5
tablespoons
finely grated parmesan cheese -
4½
ounces
freshly grated sharp white cheddar cheese -
softened unsalted butter
for greasing the baking dish
Instructions
-
Cook the Collard Greens: Clean collard greens thoroughly and remove any tough stems. For easier eating and a consistent texture, roll several leaves at a time, similar to a chiffonade technique, and cut them into strips about 1 inch wide. Exactness isn’t crucial, but strive for relatively uniform pieces.
-
Fill a large pot with water and bring it to a rolling boil. Add all of the prepared collard greens to the boiling water and blanch for exactly two minutes. Immediately drain the collards in a large colander and allow them to cool completely. Once cool, firmly squeeze the collard greens to remove any excess moisture, then chop them finely. This step is crucial for preventing a watery final dish and concentrating their flavor.
-
Meanwhile, preheat your oven to 375°F (190°C) and position an oven rack in the center.
-
Cook The Polenta: Pour the whey liquid (or water/broth) into a medium-sized saucepan (at least 4 quarts) and bring it to a boil. Season the liquid with a pinch of salt. Slowly, in a steady, fine stream, pour the polenta into the boiling liquid while continuously stirring with a stiff, metal whisk or wooden spoon. Continue to whisk continuously for an additional three minutes, until the polenta begins to thicken slightly. Reduce the heat to a low simmer and continue to cook for 40 to 45 minutes, stirring thoroughly every 10 minutes or so, until the polenta is completely cooked through and creamy. Depending on your stove and cookware, check regularly to ensure the polenta isn’t sticking to the bottom of the pan. If the polenta becomes too thick or difficult to stir, gradually add a small amount of water or whey (you may need up to an additional cup of liquid) to thin it down to a pourable consistency. Once the polenta is perfectly cooked, stir in the butter and season generously with salt and pepper to taste. Begin assembling the dish immediately while the polenta is still warm and pliable.
-
Assemble: In a separate large bowl, combine the finely chopped collard greens, ricotta cheese, cayenne pepper, freshly grated nutmeg, lemon zest, 3 tablespoons of the grated Parmigiano-Reggiano cheese, and all but 3 tablespoons of the grated cheddar cheese. Mix all ingredients thoroughly with a spoon until well combined. Season this mixture with salt and pepper to taste, ensuring the flavors are balanced.
-
Lightly butter a 9 x 13-inch (23 x 33 cm) baking dish. Spoon half of the freshly cooked, soft polenta into the prepared baking dish and carefully spread it into a thin, even layer using an offset spatula. Next, spoon the collard green and cheese mixture evenly over the polenta layer, spreading it out into a thin, consistent layer. Finally, top with the remaining soft polenta, spreading it smoothly over the greens mixture. Don’t worry if the top polenta layer appears quite thin or if some of the collard green mixture is visible through it; it will bake beautifully. This dish can be prepared up to this stage, covered well with plastic wrap or foil, and refrigerated overnight. If refrigerating, allow it to come to room temperature for at least 30 minutes before baking for best results.
-
Evenly sprinkle the remaining grated Parmigiano-Reggiano cheese and cheddar cheese over the top layer of polenta. This will create a delicious, golden crust.
-
Bake the polenta, uncovered, for 40 to 50 minutes, or until the top is lightly golden brown and bubbling around the edges. Remove the dish from the oven and allow it to rest for a crucial 5 minutes before slicing and serving. This resting period helps the polenta set and makes for cleaner cuts.
Serving:
1
serving
,
Calories:
391
kcal
,
Carbohydrates:
15
g
,
Protein:
57
g
,
Fat:
13
g
,
Saturated Fat:
7
g
,
Polyunsaturated Fat:
4
g
,
Cholesterol:
42
mg
,
Sodium:
535
mg
,
Fiber:
5
g
,
Sugar:
4
g
Laura / A Beautiful Plate
Vegetarian
American
Why This Polenta Al Forno is a Must-Try
This Polenta Al Forno with Collard Greens, Cheddar, and Ricotta is more than just a recipe; it’s an invitation to savor the rich traditions of Italian comfort food with a flavorful, wholesome twist. The combination of creamy polenta, nutrient-packed collard greens, and a trio of delightful cheeses creates a dish that is both deeply satisfying and incredibly versatile. Whether you’re a seasoned chef or a home cook looking to explore new flavors, this recipe offers a rewarding culinary experience.
It’s perfect for a cozy family dinner, an impressive meal for guests, or a nourishing make-ahead option for busy days. The rustic charm and rich flavors make it a delightful alternative to pasta dishes, offering a different kind of comforting warmth. Embrace the process, especially the option of making your own ricotta for an unparalleled taste, and enjoy the delightful journey of creating this exquisite oven-baked polenta.