Best Baked Cheesy Polenta with Bacon and Mozzarella

A warm portion of baked cheesy polenta casserole served on a plate with fresh butterhead salad.

Best Baked Cheesy Polenta with Bacon and Mozzarella

Course: Main Course, Side Dish

Cuisine: Eastern European, Transylvanian

Diet: Gluten Free, Low Salt

Keyword: baked cheesy polenta, baked polenta with mozzarella, cheesy polenta casserole, polenta with cheese and bacon

Prep Time: 10

Cook Time: 45

Resting Time: 5

Total Time: 1

Servings: portions

Calories: 884kcal

Author: Timea

A bubbling, golden baked cheesy polenta casserole layered with crispy smoked bacon, melted mozzarella, and a sharp cheddar crust. Inspired by traditional Transylvanian layered polenta (mămăligă în straturi), this cozy, naturally gluten-free dish delivers rich comfort in every bite.

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Metrics - US Customary

Equipment

1 large pot for simmering polenta
1 Frying Pan or skillet
1 Round Glass Baking Dish or Ceramic Casserole (approx. 22–24 cm / 9 inches)
1 Box grater
1 whisk

Ingredients

For the Creamy Polenta:

300 g cornmeal coarse, polenta (approx. 2 cups)
1.5 l water approx. 6.3 cups
1 teaspoon sea salt fine
1 tablespoon butter unsalted, plus extra for greasing the baking dish

For the Cheese and Bacon Layers:

150 g smoked bacon cut into bite-sized pieces
1 tablespoon sunflower oil or neutral vegetable oil
375 g mozzarella balls, (approx. 3 large balls), sliced or torn and patted dry
100 g cheddar cheese coarsely grated

Instructions

Prep the Ingredients: Slice the smoked bacon into small strips. Slice the mozzarella balls into rounds or tear them into chunks, then pat dry with paper towels to absorb excess brine. Grate the cheddar cheese coarsely.
Simmer the Polenta: Bring 1.5 liters of water to a boil with 1 teaspoon of sea salt in a large pot. Gradually pour in the coarse cornmeal in a slow, steady stream while whisking constantly to prevent lumps. Reduce heat to low and simmer for 20 to 25 minutes, stirring frequently with a wooden spoon.
Finish with Butter: Take the pot off the heat, add 1 tablespoon of unsalted butter, and stir until completely melted and absorbed. Set aside.
Crisp the Bacon: In a skillet, heat 1 tablespoon of sunflower oil over medium-high heat. Fry the bacon pieces for 2 to 3 minutes until golden-brown and lightly crisp. Remove from heat, keeping the rendered bacon fat in the pan.
Assemble Layer 1: Preheat your oven to 190°C (374°F). Grease a round glass baking dish thoroughly with softened butter. Spread half of the warm polenta evenly across the bottom. Top with half of the mozzarella slices, half of the fried bacon (including a spoonful of flavorful rendered bacon fat), and half of the grated cheddar cheese.
Assemble Layer 2: Gently spread the remaining polenta over the top. Layer with the remaining mozzarella, the rest of the crispy bacon, and finish by scattering the remaining cheddar evenly across the surface.
Bake and Broil: Bake uncovered at 190°C (374°F) for 15 minutes until the cheese is bubbling throughout. Turn on the oven grill/broiler for the final 3 to 5 minutes to achieve a blistered, golden-brown crust.
Rest and Serve: Let the casserole settle for 5 minutes before slicing. Serve warm with a dollop of cold sour cream and a crisp green salad.

Video

Notes

Safety Tip: While simmering, polenta bubbles and splatters hot volcanic drops. Keep the burner on low heat and stir with a long-handled wooden spoon to keep your hands safe.
Control Moisture: Fresh mozzarella packed in water can make the casserole watery if not drained. Always pat sliced mozzarella dry between paper towels before layering.
Bacon Fat Flavor: Don't discard the rendered bacon drippings; spooning that rich liquid gold over the polenta layers seasons the dish from the inside out.
Cheese Variations: For a more pungent, traditional shepherd flavor, substitute half of the mozzarella with crumbled salty sheep's milk cheese (telemea or feta). You can also sprinkle grated Parmesan or Pecorino Romano on top before broiling.

Nutrition