Make-Ahead Polenta with Green Onions and Ricotta

 0 Ratings
  • Prep Time 30 min
  • Total Time 9 hr 30 min
  • Servings 10

Even the picky eaters will love this easy polenta recipe that can be made ahead of time—perfect for special occasions!

Molly Yeh Recipe by Molly Yeh
March 31, 2015


cup olive oil
green onions, finely chopped (3 tablespoons)
cups whole milk
cups water
teaspoons kosher (coarse) salt
cups yellow cornmeal
Freshly cracked black pepper
cup shredded Parmesan cheese (4 oz)
cup finely chopped fresh chives
cups whole-milk ricotta cheese


  • 1 Spray 13x9-inch (3-quart) broiler-proof baking dish with cooking spray. (Do not use a glass baking dish if you want to broil the ricotta topping; glass baking dishes can break under the broiler.)
  • 2 In 4-quart Dutch oven, heat oil over medium heat. Add green onions; cook 5 minutes, stirring occasionally. Add milk, water and 1 1/2 teaspoons of the salt; heat to boiling, stirring occasionally.
  • 3 Still over medium heat, slowly add cornmeal, stirring constantly with whisk until mixture thickens, 5 to 10 minutes. (If mixture starts to bubble and spatter, reduce heat to medium-low.) Remove from heat. Stir in pepper, Parmesan cheese and half of the chives. If desired, taste and adjust seasonings.
  • 4 Pour into baking dish; spread evenly. Cool slightly, about 10 minutes. Cover loosely with foil; refrigerate at least 8 hours or overnight.
  • 5 For ricotta topping, in medium bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, remaining half of the chives and the eggs. Cover; refrigerate until ready to use. (This can also be made a day ahead or the day of.)
  • 6 Heat oven to 400°F. Spread ricotta topping evenly over top of polenta.
  • 7 Bake about 40 minutes or until thoroughly heated. (If using a broiler-proof dish and you’d like to brown the top, you can set it under the broiler for a few minutes.) Cool slightly before serving.

Expert Tips

No need to get out a cutting board for this one. My favorite way to chop green onions and chives is with a sharp kitchen scissors.

Feel free to try leeks, scallions or other types of onions in place of the green onions.

Nutrition Information

No nutrition information available for this recipe.
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