This Cottage Cheese Polenta Bake is the kind of dish I turn to when I want something warm and satisfying but still feel-good.
We start with soft, creamy polenta, mix in cottage cheese and Parmesan for richness, and finish it all off with a golden, baked top.
It’s just as good with a side salad as it is under roasted veggies or a scoop of marinara.
🍽 Servings & Time
- Servings: 6
- ⏱ Prep Time: 10 minutes
- 🔥 Bake Time: 30 minutes
- ✅ Total Time: 40 minutes
🧂 What You’ll Need
Ingredients:
- 1 cup cornmeal (medium or coarse grind)
- 3 cups water
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup cottage cheese (small curd, full-fat or 2%)
- ½ cup grated Parmesan cheese
- 1 egg, beaten
- Optional: black pepper, fresh herbs for topping
❤️ Why I Love This Recipe
I’ve always loved polenta, but I used to only make it stovetop until one day I stirred in cottage cheese and baked it off—and wow. It got creamy and fluffy on the inside, with a golden top. That was it for me.
- Simple pantry ingredients
- Big comfort food energy
- Protein-packed from the cottage cheese
- Great as a main or side
- So easy to prep ahead
🔬 Why This Recipe Works (Quick Science)
- Polenta thickens with liquid when simmered, and baking firms it up even more
- Cottage cheese adds moisture and protein, and when baked, it gives a creamy bite
- Egg binds everything to keep it from crumbling
- Parmesan browns beautifully, giving a crisp, cheesy top
🍱 Meal Plan Ideas
- Top with roasted veggies and marinara for dinner
- Serve as a savory breakfast with sautéed spinach
- Pair with a salad for a meatless lunch
- Add a fried egg and hot sauce—trust me
- Slice and pack for work lunches
⚠️ Common Mistakes to Avoid
- Undercooking the polenta – it needs to be fully thick before baking
- Not greasing your dish – it will stick like crazy
- Using low-fat cottage cheese – it can be watery. Stick with 2% or full-fat
- Skipping the salt – polenta needs seasoning to shine
🛠 Tools You’ll Need
- Saucepan
- Whisk or spoon
- Medium mixing bowl
- 8×8 baking dish (or similar)
- Oven
🔁 Substitutions & Variations
- Use ricotta instead of cottage cheese for a richer bake
- Stir in chopped spinach or sun-dried tomatoes before baking
- Add shredded mozzarella or cheddar for a meltier vibe
- Sub water with broth for more flavor
- Make it spicy with crushed red pepper flakes
⏳ Make-Ahead Tips
- Make the polenta base and refrigerate before baking (up to 24 hours)
- Bake ahead and reheat slices in the oven or microwave
- Leftovers keep great for 3–4 days
👣 Step-by-Step Instructions
Step 1: Cook the polenta
In a saucepan, bring 3 cups of water and 1 tsp salt to a boil. Slowly whisk in 1 cup cornmeal, stirring constantly. Reduce heat and simmer for 5–7 minutes until thick and creamy. Stir in 1 tbsp olive oil.
Step 2: Stir in the cottage cheese
Remove the polenta from heat. Stir in 1 cup cottage cheese until it’s fully mixed and creamy.
Step 3: Add egg and Parmesan
Once the mixture is slightly cooled (a few minutes), stir in the beaten egg and ½ cup grated Parmesan cheese.
Step 4: Pour into baking dish
Grease an 8×8 baking dish with oil or spray. Pour the polenta mixture in and smooth the top.
Step 5: Bake
Bake at 375°F (190°C) for 30 minutes, until the top is golden and edges are bubbling.
Step 6: Cool and serve
Let it rest for 5–10 minutes before slicing. Garnish with black pepper or chopped herbs.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the oven or microwave until hot
- You can freeze it—wrap slices tightly and reheat in oven
🔢 Macros (Per Serving)
- Calories: 230
- Protein: 11g
- Fat: 10g
- Carbs: 23g
- Fiber: 1g
- Sugar: 1g
🍽 What to Serve With
- Roasted vegetables (like Brussels sprouts or mushrooms)
- A simple side salad with lemon vinaigrette
- Marinara sauce spooned on top
- Grilled or baked chicken or fish
- Sauteed kale or spinach
❓ FAQ
Can I use instant polenta?
Yes! Just follow the package instructions, then stir in the cheese and egg like normal.
What type of cottage cheese works best?
Small curd, 2% or full fat. Avoid watery or whipped versions.
Can I make it dairy-free?
It would need some swaps—use plant-based cheese and milk. Results may vary.
Does it reheat well?
Yes! It holds its shape and stays creamy when reheated.
This One’s a Comfort Keeper 🧡
This Cottage Cheese Polenta Bake is cozy, creamy, and just plain good. Whether you serve it with a side or make it the main event, it’s a recipe you’ll want to keep on repeat. Let me know if you make it—and tell me your favorite toppings or add-ins!