Margherita Polenta Casserole  Back to Recipes

Margherita Polenta Casserole Paired with Ecco Domani Pinot Grigio

  • 3 cups chicken stock
  • 1 ½ cups water
  • 1 ½ cups medium/ coarse cornmeal (slow-cooking polenta)
  • 1 ½ cups cherry tomatoes, halved
  • 1 cup Parmesan cheese, grated
  • 1 cup Mozzarella cheese, shredded
  • ½ cup sharp Cheddar cheese, grated
  • 3 tablespoons butter, plus extra for baking dish
  • 1 tablespoon basil, roughly chopped
  • ¼ teaspoon nutmeg
  •  kosher salt and freshly ground pepper, to taste


Preheat oven to 350 degrees and butter your baking dish. In a medium pot, bring chicken stock and generously salted water to a boil. Turn heat down to low and slowly whisk in cornmeal. Let simmer and cook, continuously stirring, until tender. About 30 minutes. Whisk in butter, nutmeg, salt and pepper. Taste and adjust seasoning, if necessary. Pour 1/3 of polenta into casserole dish and spread a layer of mozzarella and cheddar on top. Repeat with another layer of polenta, then cheeses and continue with remaining ingredients. Top final layer of polenta with chopped basil, cherry tomatoes, mozzarella and parmesan. Season with a little more salt and pepper. Bake for 20-30 minutes, or until cheese is melted and polenta is golden. 

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