Make-Ahead Polenta with Green Onions and Ricotta

Blogger Molly Yeh from My Name is Yeh is turning polenta haters into polenta lovers this Easter.

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

1/4
cup olive oil
3
green onions, finely chopped (3 tablespoons)
4
cups whole milk
4
cups water
2
teaspoons kosher (coarse) salt
2
cups yellow cornmeal
Freshly cracked black pepper
1
cup shredded Parmesan cheese (4 oz)
1/4
cup finely chopped fresh chives
2
cups whole-milk ricotta cheese
2
eggs

  • 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.