Baked Polenta with Ricotta

Polenta Cumedada


  • 600 g/1 lb 5 oz cooked, cold polenta
  • 600 g/1 lb 5 oz fresh ricotta
  • 300 g/10 oz finely chopped onion
  • 60 g/2 oz butter
  • 350 ml/12 fl oz milk
  • pinch of freshly grated nutmeg
  • freshly grated Parmesan cheese
  • salt and freshly ground black pepper


Gently fry the onion in the butter until golden, season with salt, freshly ground black pepper and a pinch of nutmeg. Add the milk and cook over a low flame for half an hour.

Lightly butter a gratin dish, put a layer of polenta thinly sliced, then some ricotta scattered on top and a little of the onion sauce, then a sprinkling of freshly grated Parmesan. Continue layering, finishing with the onion sauce and a lot of Parmesan. Place the polenta in a preheated oven set at 220°C/425°F/gas 7 and cook until the top is golden.