Crunchy Cheese Oven Baked Polenta

Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.

  • Minutes Prep Time
  • Minutes Total
  • 7 Recipe Yield
  • Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
  • Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
  • Bake uncovered about 15 minutes.
  • Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups whipping cream
  • 1 cup crumbled Gorgonzola or blue cheese (4 oz)
  • 1/4 cup grated pecorino-Romano or Parmesan cheese
  • 1 roll (17 oz) refrigerated plain polenta
  • Freshly ground black pepper
  • 1/2 cup Progresso™ Italian style panko crispy bread crumbs
  • 2 tablespoons chopped fresh basil

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