Savory baked parmesan polenta cake layers are filled with a mushroom and eggplant ragout and lots of cheese. Creamy on the inside and a slight golden crust on the outside. If you are looking for a healthy, gluten free polenta main dish and true comfort food look no further.
Read on for a more in-depth look at this recipe and it’s ingredients.
- What’s to love about this recipe?
- Tips for making this savory baked Parmesan polenta cake.
- What is polenta?
- What are the different types of cornmeal (polenta).
- How to cook polenta.
- What does polenta taste like?
- Tips for the mushroom and eggplant ragout.
What’s to love about this recipe?
A few ingredients and some time, and you have a beautiful and healthy, baked polenta dinner.
This savory baked parmesan polenta is the ultimate comfort food—creamy on the inside with a delicate golden crust on the outside.
Each layer is filled with a hearty mushroom and eggplant ragout and plenty of melty cheese, making it rich, cozy, and satisfying.
It’s a wholesome, gluten-free main dish that feels indulgent yet nourishing—perfect for when you want comfort food with a healthy twist.
Using instant polenta in this recipe is a game changer for me. It takes five minutes to make and saves a lot of time.
Pour the polenta into an 8” springform pan and let sit in the refrigerator while you make the mushroom and eggplant ragout.
In in this recipe, the mushrooms, eggplant, and onions take the place of a traditional meat ragout. Caramelizing the onions with the eggplant and mushrooms creates so much flavor, this doesn’t need any meat. Though you certainly can use ground beef or sausage!
Tips for making baked Parmesan polenta cake.
What is polenta?
Polenta is actually not an ingredient, but a dish from Northern Italy. Basically, it is a porridge or mush made from coarsely ground corn.
What are the different types of cornmeal for polenta?
Polenta and cornmeal are almost exactly the same product, except for the consistency of the grain.
- Stone Ground Cornmeal (sometimes referred to as whole grain) is courser and more rustic with a hearty corn flavor. Great for polenta. Stone ground cornmeal must be kept in the refrigerator.
- Coarse Ground Cornmeal is similar to stone ground cornmeal, still gritty with a nice corn flavor.
- Medium Ground Cornmeal has a finer texture compared to stone ground and coarse cornmeal. Great for a smooth polenta.
- Instant Polenta is very finely ground or has been pre-cooked. Not as much flavor as the other types of cornmeal and used more for convenience.
The directions for this recipe use instant polenta.
How to cook polenta.
The most used ratio for a polenta is one cup of polenta to four cups of liquid.
How to Cook Regular Polenta (Medium or Coarse Ground)
- Bring your cooking liquid (water, broth, or a mix) to a gentle boil.
- Slowly pour the polenta into the boiling water in a steady stream, whisking constantly to prevent lumps.
- Continue whisking for about 5 minutes, until the mixture starts to thicken.
- Reduce the heat to low, cover partially with a lid, and cook for 30–40 minutes, stirring every few minutes to keep it smooth and prevent sticking.
- The polenta is done when it’s creamy, tender, and pulls away slightly from the sides of the pot.
How to Cook Instant Polenta
- Bring your seasoned liquid (water, broth, or a mix) to a gentle boil.
- Gradually pour in the instant polenta while whisking constantly to avoid lumps.
- Reduce the heat to low and cook, stirring often, for 2–5 minutes, until smooth and creamy.
- Serve immediately, or stir in butter, olive oil, or cheese for extra richness.
I was so excited to find instant “polenta” because it is completely cooked in about 5 minutes! If you are in a rush, instant polenta works well for this recipe and what I used.
If you cannot find the instant version of polenta, you may use stone or course ground cornmeal. Do not use finely ground cornmeal or corn flour, though.
What does polenta taste like?
Polenta has a mild, slightly sweet corn flavor with a creamy, comforting texture.
Polenta is one of those foods that is a blank canvas for flavor. Cooking in stock or milk (or both) with seasoning of your choice adds so much flavor.
After the polenta is made, you can stir in just about anything….butter, parmesan, seasonings, sautéed garlic, onion…..the list can go on.
Talk about seasoning polenta. You need to check out these Garlic Parmesan Polenta Fries. These gluten-free fries are baked and healthy with lots of flavor.
The mushroom and eggplant ragout!
Ragout is typically a meat-based sauce cooked slowly and served with pasta.
I like to create new things, so thought meaty mushroom and eggplant would be perfect as a ragout. This does take some time to cook, but well worth it for the flavor.
The key is finely chopped vegetables—onion, mushrooms and eggplant are cooked until reduced and caramelized, then the tomato sauce is added. I could eat this stuff alone with a spoon!
Baked Polenta with Mushroom and Eggplant Ragout
Savory baked Parmesan polenta cake layers are filled with a cheese and mushroom, eggplant ragout. Creamy on the inside with a golden crust on the outside.
8
servings30
minutes1
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Ingredients
- Creamy polenta
3-1/2 cups chicken broth
1-1/2 cups milk
1-1/2 cups instant polenta
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup finely grated fresh parmesan or pecorino Romano
1 heaping Tablespoon finely chopped, fresh parsley
1 Tablespoon melted butter (for brushing the outside of the torte)
- Mushroom and eggplant ragout
1 8 ounce package of baby Bella mushrooms, finely diced
1 medium onion, finely diced
1-1/2 cups finely diced eggplant
2-3 Tablespoons extra virgin olive oil
1 clove of garlic
1/2 teaspoon dried thyme or oregano
1/4 cup dry white wine (optional)
1/2 cup tomato sauce and extra for serving
2 cups of fresh shredded cheese, such as mozzarella
Salt and pepper to taste
Directions
- Prepare polenta
- Grease an 8″ or 9″ (for thinner layers) springform pan with cooking spray or olive oil.
- Add milk and chicken broth with seasoning to a medium sized soup pot and set over medium high heat. Bring to a boil.
- Once mixture is boiling, slowly add the instant polenta while constantly stirring with a whisk.
- Almost immediately, the mixture will be thick. Remove from heat and stir in parsley.
- Slowly stir in the 3/4 cup of finely grated parmesan or pecorino Romano cheese.
- Immediately spoon into prepared springform pan. Smooth the top with a spatula or the back of a spoon.
- Store in the refrigerator for at least an hour and while you make the ragout.
- Mushroom and eggplant ragout
- Preheat a large non-stick pan on medium heat and add olive oil.
- Add finely diced onion to hot oil and stir. Cook over medium/medium low heat for 5-7 minutes.
- Add the finely diced eggplant to the onion mixture. Continue to stir and add more olive oil, if needed. Cook for 5 minutes.
- Add in finely diced mushrooms. Stir.
- Continue to cook the onions, eggplant, and mushrooms, stir in white wine if using.
- When the mushrooms start to release liquid, raise heat to medium high to high and reduce the liquid from the vegetable mixture. Stir every minute to make sure it doesn’t burn. Reducing the liquid may take about 15 minutes.
- Once the liquid is removed and the vegetables start to caramelize, add in the 1/2 cup tomato sauce.
- Set heat to low and continue to cook until it looks almost like jam, about another 15-20 minutes.
- Set aside until you are ready to put the torte together. You can make the ragout up to two days in advance and store in the refrigerator.
- To make the torte and bake it.
- Preheat the oven to 400 degrees Fahrenheit.
- Spray a baking sheet with vegetable spray or coat with olive oil.
- Remove pan with polenta from refrigerator and release from the pan.
- Using a flat food turner, gently lift the polenta from the bottom of the springform pan onto a cutting board.
- Using a large serrated knife, gently and carefully place the knife on the side of the polenta and slice through to make two halves or discs. Like a cake layer!
- Place the bottom layer onto the greased baking sheet. Sprinkle with finely grated parmesan.
- Spread the ragout on top of the finely grated parmesan, the bottom layer, and add 1 cup of cheese (or more to your preference).
- Place the top half of polenta on top of the layer with ragout. Sprinkle with finely grated parmesan.
- Spread remaining ragout in the middle of the top layer and within 1″ of the edges.
- Cover with remaining cheese. Sprinkle cheese around the very edge for crispy cheese edges.
- Optional: brush the sides of the polenta torte with melted butter.
- Bake in a 400 degree F oven for 30-40 minutes until golden brown. Broil if you want more color on top.
- Serve with tomato sauce and extra grated cheese. Enjoy!
Notes
- You may prepare the polenta and refrigerate in the springform pan up to a day ahead of time. The eggplant/mushroom ragout can also be prepared in advance.
- Store leftover polenta torte covered in the refrigerator for up to three days. Or wrap in foil and place in a plastic bag to freeze for about three months.
- Place leftover polenta in a baking dish or on a sheet pan and reheat in a 350F oven for 15-20 minutes.
- See blog for tips on how to cook the various types of polenta if you cannot find instant polenta.
Find out more about polenta and this recipe.
- What’s to love about this recipe?
- Tips for making this savory baked Parmesan polenta cake.
- What is polenta?
- What are the different types of cornmeal (polenta).
- How to cook polenta.
- What does polenta taste like?
- Tips for the mushroom and eggplant ragout.
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