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Make-Ahead Polenta with Green Onions and Ricotta

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  • Prep 30 min
  • Total 9 hr 30 min
  • Servings 10
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Even the picky eaters will love this easy polenta recipe that can be made ahead of time—perfect for special occasions!
By Molly Yeh
Updated Sep 20, 2016
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Feel free to try leeks, scallions or other types of onions in place of the green onions.


Nutrition Facts are not available for this recipe
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