Anderson House

Polenta Mix

Nonna's Cheesy Baked Polenta

Baker's dozen




Delicious and cheesy, this baked polenta side dish is made with white hominy rather than yellow corn meal. Add milk, butter and Gruyere cheese, and serve with grilled chicken, ribs, roast lamb or steak, or for breakfast with bacon and eggs. Excellent make-ahead dish for entertaining. 

Nutrition: Gluten-Free
Serves: 12

  • Ingredients
  • What you need
  • Cooking instructions

White corn polenta grits, freeze-dried corn, ground peppercorn blend, allspice.


  • 6 cups whole milk 
  • 12 tablespoons butter, cut up into pieces 
  • 1 tsp salt 
  • 4 ounces shredded gruyere cheese 
  • 2 ounces grated parmesan cheese 
  • 4 tablespoons butter, melted 
  • Bring milk to a slow boil in a 4-quart saucepan.  
  • Add cut-up butter and Polenta Mix.  
  • Cook and stir continuously until thick, about 5 minutes.  
  • Remove pan from heat, add salt and beat for 3-5 minutes with hand-held electric mixer.  
  • Pour mixture into 9 x 13 inch baking dish. 
  • Sprinkle both cheeses and melted butter over the top of polenta.  
  • Refrigerate 2 hours or overnight (for best results).  
  • Preheat oven to 350°F and bake for 45 minutes or until browned on top.  
  • Remove from oven, cut into squares and serve.  
  • Serve as the perfect side dish for a savory dinner or brunch. 

Recipe Adaptations