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Crunchy Cheesy Oven-Baked Polenta

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  • Prep 10 min
  • Total 30 min
  • Servings 7
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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.
By Arlene Cummings
Updated Oct 7, 2011
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  • 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
Make With
Progresso Breadcrumbs


  • 1
    Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    Bake uncovered about 15 minutes.
  • 5
    Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dish can be made ahead of time, covered and stored in the refrigerator until ready to bake. Remove from the refrigerator 10 to 15 minutes before baking so it won’t be ice cold when you place it in the oven. Then bake and broil accordingly.
  • tip 2
    This recipe can be served as an appetizer or a side dish. It goes very well with grilled steak, chicken or fish.


Nutrition Facts are not available for this recipe
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