Gorgonzola & Parmesan Polenta Casserole

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by | Updated: November 20th, 2017

Say hello to your new favorite comfort food. One taste of this casserole will have you saying, “Mac ‘n’ cheese, who?” Not only is this dish warm and savory — perfect for the chillier months — but its blend of gorgonzola and parmesan gives it a sharper and more distinct flavor than cheesy creations cooked with common cheddar or Colby Jack. The best part? It’s easy to prepare and will likely be a hit with your whole family.

Polenta Casserole with Melted Cheese on Top | Vitacost.com/blog


2 cups Bob’s Red Mill Corn Grits Polenta
2 cups milk
1 cup crumbled gorgonzola
1 cup grated parmesan, divided in half
1 Tbsp. olive oil
4 cups water
1/2 tsp. ground black pepper
2 tsp. Bob’s Red Mill Sea Salt
1 cup green onion, chopped
1-1/2 cups yellow onion, chopped
4 eggs, whisked


  1. Preheat oven to 350 degrees F and coat 9”x13” baking dish with non-stick cooking spray.
  2. In medium pot, mix together polenta, milk, water, salt and pepper. Cook over medium heat for approximately 10 minutes, stirring often. When mixture starts to become creamy, remove from heat.
  3. In small pan, heat olive oil over medium heat, add yellow onion and sauté for 5 minutes.
  4. Add cooked onions and all remaining ingredients (except 1/2 cup parmesan) to medium pot with polenta. Mix completely and transfer to baking dish.
  5. Bake 30 to 35 minutes, or until toothpick comes out clean. Pour remaining parmesan across top of casserole and bake 5 more minutes.
  6. Remove and cool for 15 minutes.