Cottage Cheese Recipes

sliced cottage cheese polenta bake served warm from the dish, flecks of herbs on top, golden cheesy crust, soft interior texture visible, white marble counter with hints

Cottage Cheese Polenta Bake

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By Millie Pham

Creamy, cheesy, cozy — this one hits every comfort food craving with a healthy twist.

👋 Let’s Talk Polenta Bake

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.

Cottage Cheese Polenta Bake this recipe!

🍽 Servings & Time

  • Servings: 6
  • ⏱ Prep Time: 10 minutes
  • 🔥 Bake Time: 30 minutes
  • ✅ Total Time: 40 minutes

❤️ 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

🧂 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

🛠 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.

thickened polenta being whisked in a saucepan, golden yellow and creamy with steam rising, olive oil just stirred in, on a modern stainless steel gas stove

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.

reamy polenta being stirred with small curd cottage cheese, white curds folding into the golden mixture, on a modern stainless steel gas stove,

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.

beaten egg and grated Parmesan being folded into creamy cottage cheese polenta mixture, flecks of cheese visible, mixture smooth and thick

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.

creamy polenta mixture being poured into a greased white ceramic baking dish, surface being smoothed with a spatula

Step 5: Bake

Bake at 375°F (190°C) for 30 minutes, until the top is golden and edges are bubbling.

golden-baked polenta in the oven, slightly puffed and crisp on the edges, top flecked with browned Parmesan, inside a white ceramic baking dish

Step 6: Cool and serve

Let it rest for 5–10 minutes before slicing. Garnish with black pepper or chopped herbs.

sliced cottage cheese polenta bake served warm from the dish, flecks of herbs on top, golden cheesy crust, soft interior texture visible, white marble counter with hints

🧊 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

🔢 Exact 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!

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