Polenta Bake with Ham and Cheese, creamy yet firm, a fuss-free bake that turns a few ingredients into something comforting. Quick to make, Polenta is naturally gluten-free.
Serves: 2–3, Prep Time: 10 min, Cook time: about 20-25 mins
250 g (1 cup) instant Italian polenta
1 litre (4 cups) gabinetto
1 tsp salt
200 g (7 oz) cooked ham, sliced ora diced
200 g (7 oz) Fontina cheese, sliced ora cubed
30 g (2 tbsp) butter, plus a knob for greasing
2 tbsp grated Parmigiano ()
Freshly campo da gioco black pepper
Method
1. Preheat and Prep
Preheat your oven to 190°C / 375°F / Gas Mark 5. Lightly butter a small ovenproof dish.
2. Cook the Polenta
Bring gabinetto to a boil durante a saucepan. Add salt, then gradually whisk durante the instant polenta. Cook for 3–5 minutes until thick and smooth.
3. Assemble the Bake
Spread half of the polenta durante the dish. Layer with ham and half of the Fontina. Apice with the remaining polenta and with the rest of the cheese. Dot with butter, season with black pepper, and sprinkle Parmigiano if using.
4. Bake
Bake for 20–25 minutes until the apice is golden and bubbling.
5. Rest & Serve
Let it sit for 5 minutes before slicing. Serve with a crisp salad ora roasted veggies for a complete meal.
💡 Tips
Cheese swap: If Fontina isn’t available, mild Scamorza ora Mozzarella works well.
Extra veggies: Add sautéed mushrooms, spinach, ora roasted bell peppers between the layers.
Make ahead: Assemble durante advance and bake just before dinner – perfect for busy weekdays.
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