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5 from 1 vote

Polenta Conciata (Oven Baked Polenta Dressed with 4 Cheeses and Cream)

By Pauola Benecchi
Course: Side Dish
Cuisine: Italian
Author: Dan from Platter Talk


  • 2 liters slightly more than 2 quarts water, salted
  • 1 1/2 cup milk
  • 1 lb polenta
  • 4 oz. Fontina cheese in coarse, small pieces
  • 4 oz. creamy Gorgonzola cheese in coarse, small pieces
  • 4 oz. Swiss cheese in coarse, small pieces
  • 4 oz.. Pecorino Romano cheese grated and divided
  • 1/2 pint heavy cream divided
  • 2 tablespoons coarsely chopped butter
  • 2 tablespoons kosher salt divided


  • Preheat oven to 375 degrees F.
  • In heavy (cast iron etc) pot, combine water, milk, and 1 tablespoon salt and bring to rolling boil.
  • Add a little polenta at a time and stir.
  • Reduce heat to simmer and finish cooking, per package directions.
  • Pour cooked polenta onto clean surface and form a rectangle, approximately of approximately 8" x 12" dimension.
  • Using a piece of thread or thin string (dental floss etc), cut slices of polenta, width-wise, approximately 1 inch thick.
  • Line 9" x 13" (or similar size) casserole dish with 1/4 pint of cream.
  • Using small spatula, carefully layer bottom of dish with polenta slices.
  • Disperse a small handful of cheeses evenly on first layer of polenta.
  • Evenly distribute a pinch of kosher salt.
  • Place second layer of polenta on top of cheeses.
  • Repeat cheese layer
  • Repeat polenta layer
  • Repeat salt.
  • Evenly distribute remaining cream on top of second layer
  • Repeat cheese and polenta layers, and salt.
  • Top with remaining Pecorino Romano cheese.
  • Evenly distribute chopped butter on top.
  • Bake 30 minutes or until golden brown on the outside and fully settled and completely baked in center
  • Broil for about 5 minutes to lightly brown the top..
  • Allow to rest 10 to 15 minutes prior to serving.


Paola reiterates, at multiple times, the importance of using a very heavy duty sauce pan or pot when preparing the polenta in the water and milk mixture.