Polenta Bake with Ham and Cheese, creamy yet firm, a fuss-free bake that turns a few ingredients into something comforting. Quick to make, Polenta is naturally gluten-free. 

Serves: 2–3, Prep Time: 10 min, Cook time: about 20-25 mins

  • 250 g (1 cup) instant Italian polenta

  • 1 litre (4 cups) water

  • 1 tsp salt

  • 200 g (7 oz) cooked ham, sliced or diced

  • 200 g (7 oz) Fontina cheese, sliced or cubed

  • 30 g (2 tbsp) butter, plus a knob for greasing

  • 2 tbsp grated Parmigiano (optional)

  • Freshly ground black pepper

Method

1. Preheat and Prep

Preheat your oven to 190°C / 375°F / Gas Mark 5. Lightly butter a small ovenproof dish.

2. Cook the Polenta

Bring water to a boil in a saucepan. Add salt, then gradually whisk in the instant polenta. Cook for 3–5 minutes until thick and smooth.

 

3. Assemble the Bake

Spread half of the polenta in the dish. Layer with ham and half of the Fontina. Top with the remaining polenta and finish with the rest of the cheese. Dot with butter, season with black pepper, and sprinkle Parmigiano if using.

4. Bake

Bake for 20–25 minutes until the top is golden and bubbling.

5. Rest & Serve

Let it sit for 5 minutes before slicing. Serve with a crisp green salad or roasted veggies for a complete meal.

💡 Tips 

  • Cheese swap: If Fontina isn’t available, mild Scamorza or Mozzarella works well.

  • Extra veggies: Add sautéed mushrooms, spinach, or roasted bell peppers between the layers.

  • Make ahead: Assemble in advance and bake just before dinner – perfect for busy weekdays.

 

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