Baked Polenta Squares with Beet Cream

healthy and comforting
Healthy and comforting
Share it on your social network:
Or you can just copy and share this url


For polenta:
2 ⅓ cups Water
1 ⅕ cups Instant polenta
4 oz Cream Cheese
1 clove Garlic finely chopped
2 sprigs Rosemary finely diced
Kosher Salt to taste
¼ tsp Black pepper freshly ground
For beet cream:
6 oz Beets cooked, roughly chopped
6 ½ oz Cream Cheese
Kosher Salt to taste
Black pepper to taste, freshly ground
For garnish:
4 oz Gorgonzola crumbled
Basil fresh, to taste

Nutritional information

  • For polenta:

  • For beet cream:

  • For garnish:

Baked Polenta Squares with Beet Cream


This Baked Polenta Squares with Beet Cream recipe uses simple ingredients and makes for a quick, healthy and delicious 30-minute dinner the whole family will enjoy. This easy polenta is flavored with rosemary, garlic, and lots of cream cheese. Then baked in the oven and served over vibrant and delicious beet cream. Finish it off with Gorgonzola cheese and basil leaves for an Italian-styled dish. It’s so simple but mouthwatering.

For this recipe, I use instant polenta to keep the prep easier and cut down on my cooking time. However, feel free to swap for slow-cooking polenta. Just use what your family loves most. And if you have a hard time finding Gorgonzola, use any blue cheese variety that you like. Enjoy!

To make the Baked Polenta Squares with Beet Cream, you will need the following ingredients:

Ingridiens for Baked Polenta Squares with Beet Cream

Steps to make Baked Polenta Squares with Beet Cream


Preheat oven

Preheat the oven to 400 °F.


Cook polenta


In a pot, bring to a boil 2 ⅓ cups water and stir in 1 ⅕ cups polenta. Let boil, stirring frequently, until the polenta has thickened and starts to bubble, about 3 minutes.


Add cream cheese, garlic, rosemary, salt and pepper


Stir in 4 ounces cream cheese, 1 finely diced garlic clove, chopped rosemary, kosher salt to taste, and ¼ teaspoon freshly ground black pepper. Mix well to combine and remove from heat.


Prepare polenta for baking


Transfer the polenta to an 11x7-inch oiled baking dish and use a spatula to spread evenly.




Bake the polenta for about 20 minutes.


Prepare beet cream


Meanwhile, in a blender, puree 6 ounces chopped beets and 6 ½ ounces cream cheese. Season with salt and black pepper to taste.



To serve, slice the baked polenta into squares and arrange over the beet cream. Garnish with crumbled Gorgonzola and basil leaves.

Instant polenta makes this savory Baked Polenta Squares with Beet Cream a breeze. Garnish with crumbled blue cheese and fresh basil leaves, and enjoy! Made it? Leave a comment below and tell us what you think!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

  • Recipe Reviews:
Red Pepper Pasta with Roasted Cauliflower Recipes– Homemade Red Pepper Pasta with Roasted Cauliflower – Easy Red Pepper Pasta with Roasted Cauliflower
Red Pepper Pasta with Roasted Cauliflower
Gluten-Free Sugar Cookies Recipes– Homemade Gluten-Free Sugar Cookies – Easy Gluten-Free Sugar Cookies
Gluten-Free Sugar Cookies
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

Mouthwatering delicious dish. Thanks for sharing the recipe!

Write your own review

You can optionally upload your own image along with a review