Oven Baked Cheddar Bacon Polenta Recipe

Here’s a delightful tale from my kitchen! This Oven Baked Cheddar Bacon Polenta recipe? Let’s just say it’s become a weekend staple. My family, a notoriously picky bunch, absolutely devours it. The creamy polenta, infused with smoky bacon and sharp cheddar, is just pure comfort food. What I love most is how versatile it is – perfect for a lazy brunch, a hearty breakfast, or even a cozy dinner side. The crispy bacon adds a wonderful textural contrast to the soft polenta, and the cheddar melts beautifully throughout, creating pockets of cheesy goodness. Trust me, the aroma alone while it’s baking will have everyone gathered in the kitchen, forks at the ready! This recipe is not just delicious; it’s also incredibly easy to make, especially the oven-baked method. No constant stirring required! And the fact that it’s naturally gluten-free is a bonus for those with dietary restrictions. So, if you’re looking for a crowd-pleasing dish that’s both comforting and flavorful, look no further. This Oven Baked Cheddar Bacon Polenta is about to become your new favorite too!

Ingredients

To create this mouthwatering Oven Baked Cheddar Bacon Polenta, you’ll need a handful of simple, high-quality ingredients. Let’s break down each component and why it’s essential for the perfect dish:

• 12 ounces Bacon, Diced: Bacon is the star of the savory flavor profile in this polenta. We recommend using thick-cut bacon for a meatier texture and richer flavor that holds up beautifully in the baking process. Dicing the bacon before cooking ensures even crisping and distribution throughout the polenta. You can opt for smoked bacon to enhance the smoky notes, or try different varieties like applewood smoked or peppered bacon for a unique twist. For those who prefer a leaner option, turkey bacon can be used, although it will have a slightly different flavor and texture. Remember to render the bacon fat – it’s liquid gold that adds incredible depth of flavor to the entire dish!
• 4 Large Eggs: Eggs are crucial for binding the polenta together and creating that wonderfully creamy and slightly custardy texture. Large eggs are recommended for this recipe to ensure the right ratio of liquid to solids. They provide structure and richness, contributing to the overall satisfying mouthfeel of the baked polenta. Free-range or organic eggs will offer a richer yolk and often a more vibrant color, enhancing both the flavor and visual appeal of your polenta.
• 2 Cups Whole Milk: Whole milk is the foundation of the creamy base for this polenta. Its higher fat content contributes to a richer, more luxurious texture compared to lower-fat milk options. The milk hydrates the polenta grits, allowing them to soften and become creamy during baking. For an even richer and more decadent polenta, you can substitute up to 1 cup of the whole milk with heavy cream or half-and-half. For a dairy-free version, unsweetened almond milk or oat milk can be used, although it will slightly alter the creamy texture and flavor profile.
• 2 Cups Corn Grits/Polenta (See Post for Suggestions): The heart of this recipe is the corn grits, also known as polenta. It’s important to choose the right type of corn grits for baking. For this recipe, we recommend using medium-grind or coarse-grind polenta. These types will retain some texture even after baking, giving the polenta a delightful bite. Instant or fine-grind polenta is not recommended as it can become too mushy in the oven. When selecting your polenta, look for stone-ground varieties if possible, as they often have a more robust corn flavor. If you’re strictly gluten-free, ensure your polenta is certified gluten-free, as cross-contamination can sometimes occur during processing.
• ⅔ Cup Cheddar Cheese, Shredded: Cheddar cheese adds a sharp, savory, and cheesy dimension to the polenta, perfectly complementing the bacon. We recommend using sharp cheddar cheese for a pronounced flavor that stands out. You can also experiment with different types of cheddar, such as mild, medium, or extra-sharp, depending on your preference. For a richer flavor and better melting, shred the cheese yourself from a block rather than using pre-shredded cheese, which often contains anti-caking agents. Reserve some of the cheddar for sprinkling on top at the end for a beautifully melted cheese crust. Consider trying different cheddar variations like white cheddar or even a blend of cheddar and Monterey Jack for a milder, creamier cheese pull.
• Salt & Pepper to Taste: Seasoning is key to bringing all the flavors together. Salt enhances the savory notes of the bacon and cheese, while pepper adds a touch of warmth and spice. Start with a generous pinch of salt and pepper, and then adjust to your liking after tasting the mixture before baking. Remember that bacon and cheddar cheese are already salty, so season cautiously initially and add more if needed after tasting. Freshly ground black pepper is always preferable for its brighter flavor.
• 4 Cups Boiling Water: Boiling water is essential for the oven-baking method of this polenta. Adding boiling water to the polenta mixture in the casserole dish helps to initiate the cooking process quickly and ensures even hydration of the grits in the oven. The boiling water also contributes to the final creamy texture of the polenta. It’s crucial to use boiling water, not just hot water, to achieve the desired result. Ensure you have a kettle ready and boiling before you assemble the polenta mixture.

Instructions

Let’s walk through the step-by-step instructions to create your delicious Oven Baked Cheddar Bacon Polenta. Follow these directions carefully for the best results:

1. Prepare Your Oven and Water: Begin by adjusting your oven rack to the lower middle position. This ensures even heat distribution and prevents the top of the polenta from browning too quickly. Preheat your oven to 350°F (175°C). Simultaneously, fill a kettle with 4 cups of water and set it to boil. Having boiling water ready is crucial for the next steps.
2. Cook the Bacon: Place a skillet over medium heat. Add the diced bacon to the skillet and cook until it’s crispy around the edges and has rendered its fat. This usually takes about 8-10 minutes. Stir occasionally to ensure even cooking and prevent sticking. Once the bacon is crispy, remove it from the pan using a slotted spoon and place it on a plate lined with paper towels. This will absorb the excess grease and help maintain the bacon’s crispiness. Reserve the rendered bacon fat in the skillet – this flavorful fat will be incorporated into the polenta mixture for added depth of flavor (optional, but highly recommended!).
3. Prepare the Polenta Mixture: While the bacon is cooking, prepare the polenta mixture in a large mixing bowl. Crack the 4 large eggs into the bowl and whisk them lightly until yolks and whites are combined. Pour in the 2 cups of whole milk and whisk to incorporate it with the eggs. Add the 2 cups of corn grits/polenta to the bowl. Next, add ⅓ cup of the shredded cheddar cheese. Season generously with salt and pepper to taste. Remember to start with a reasonable amount and adjust later if needed. Fold in the cooked and crispy bacon into the polenta mixture. Stir gently to distribute the bacon evenly throughout.
4. Pour into Casserole Dish: Lightly grease a 9×13″ casserole dish. You can use cooking spray or a bit of butter or olive oil to grease the dish. Pour the prepared polenta mixture into the greased casserole dish, spreading it evenly across the bottom.
5. Add Boiling Water and Whisk (Safety First!): This is a crucial step and requires caution. Once the oven is preheated and the water is boiling vigorously, carefully pour all 4 cups of boiling water into the casserole dish directly over the polenta mixture. Safety Tip: It’s highly recommended to place the casserole dish in the oven on the lower rack before adding the boiling water. This minimizes movement and reduces the risk of spills or burns. Using oven mitts, carefully slide the oven rack out slightly, place the casserole dish on it, and then pour in the boiling water. Immediately whisk the boiling water into the polenta mixture to distribute it evenly. Whisk thoroughly to ensure all the grits are submerged and the mixture is well combined. The casserole dish will be very full at this point – this is normal.
6. First Bake: Once the boiling water is fully incorporated, bake the casserole uncovered in the preheated oven at 350°F (175°C) for 20 minutes.
7. First Whisk and Second Bake: After 20 minutes, carefully remove the casserole dish from the oven (or slide out the rack). Using a whisk, thoroughly whisk the polenta again. Be sure to move the whisk around the entire pan, incorporating the edges and bottom to ensure even baking and prevent sticking. You can do this step directly in the oven to maintain temperature if you prefer. Return the casserole dish to the oven and bake for another 15 minutes.
8. Second Stir and Third Bake: After the additional 15 minutes, remove the casserole dish from the oven again (or slide out the rack). This time, use a spatula instead of a whisk. Gently stir the polenta, making sure to scrape the bottom of the dish to prevent sticking and ensure even cooking. This step is important to prevent the bottom from becoming overly dense. Return the casserole dish to the oven for a final bake of 10-20 minutes.
9. Final Bake and Doneness Check: Bake for the final 10-20 minutes, or until the polenta is set and golden brown on top. To check for doneness, insert a knife into the center of the polenta. If the knife comes out clean, the polenta is fully cooked. The top should be nicely golden brown and slightly firm to the touch.
10. Add Remaining Cheese and Serve: Once the polenta is baked and set, remove the casserole dish from the oven. Sprinkle the remaining ⅓ cup of shredded cheddar cheese evenly over the top of the hot polenta. The residual heat will melt the cheese beautifully. Let the polenta rest for a few minutes before cutting it into 12 even squares. Serve hot and enjoy!

Nutrition Facts

This Oven Baked Cheddar Bacon Polenta is not only delicious but also provides a good balance of carbohydrates, protein, and fats. Here’s a general nutritional overview, please note that these values are estimates and can vary based on specific ingredient brands and portion sizes:

Serving Size: 1 square (approximately 1/12th of the recipe)

Calories per Serving: Approximately 150 kcal

• Please note: This calorie count is an estimate and can vary. It’s based on standard nutritional values for the ingredients listed. For more precise nutritional information, you can use a nutrition calculator with specific brands of ingredients. This recipe is intended to be a flavorful and satisfying dish, and like many comfort foods, it’s best enjoyed in moderation as part of a balanced diet.

Preparation Time

Planning and preparing your ingredients efficiently will make the process of creating this Oven Baked Cheddar Bacon Polenta smooth and enjoyable. Here’s a breakdown of the time involved:

• Prep Time: 15 minutes
  • This includes time for dicing the bacon, gathering and measuring all ingredients, whisking the eggs and milk, shredding the cheese (if using a block), greasing the casserole dish, and preheating the oven and boiling the water.
• Cook Time: 1 hour
  • This is the total baking time in the oven, including the initial 20-minute bake, the subsequent 15-minute bake, and the final 10-20 minute bake, with whisking/stirring intervals in between. The bacon cooking time in the skillet (around 8-10 minutes) is also included in this cook time.
• Total Time: 1 hour 15 minutes
  • This represents the overall time from start to finish, including both preparation and cooking. Factor in a few extra minutes for cooling slightly before serving.

How to Serve

Oven Baked Cheddar Bacon Polenta is incredibly versatile and can be served in various ways, making it perfect for different meals and occasions. Here are some serving suggestions:

• Breakfast or Brunch:
  • Classic Breakfast Side: Serve alongside scrambled eggs, fried eggs, or poached eggs for a hearty and satisfying breakfast. The creamy polenta complements eggs beautifully.
  • Breakfast Casserole Component: Incorporate slices of baked polenta into a breakfast casserole with sausage, vegetables, and more cheese for a complete brunch dish.
  • Topped with a Fried Egg: Place a square of polenta on a plate and top with a perfectly fried egg, allowing the yolk to run over the creamy polenta. Garnish with fresh chives or parsley.
• Main Course (Lunch or Dinner):
  • With Roasted Vegetables: Serve polenta as a bed for roasted vegetables like asparagus, bell peppers, zucchini, and onions. The savory polenta pairs wonderfully with the sweetness of roasted vegetables.
  • Topped with Sausage or Meatballs: Spoon hearty sausage ragu or marinara sauce with meatballs over squares of polenta for a comforting and satisfying main course.
  • Alongside Braised Meats: Serve polenta as a side dish with braised short ribs, pot roast, or pulled pork. The creamy texture of the polenta balances the richness of braised meats.
  • Vegetarian Main Course: Top the polenta with sautéed mushrooms and spinach, a creamy white bean stew, or a flavorful tomato-based vegetable ragout for a delicious vegetarian meal.
• Appetizer or Side Dish:
  • Polenta Squares as Appetizers: Cut the cooled polenta into smaller squares or triangles and serve as appetizers. Top with various toppings like bruschetta, caramelized onions, or a dollop of ricotta cheese.
  • Side Dish for Grilled Meats or Fish: Serve warm polenta as a side dish with grilled chicken, steak, or fish. Its creamy texture and savory flavor complement grilled dishes beautifully.
• Garnishes and Accompaniments:
  • Fresh Herbs: Garnish with fresh parsley, chives, or thyme for added freshness and visual appeal.
  • Sour Cream or Crème Fraîche: A dollop of sour cream or crème fraîche adds a cool and tangy contrast to the savory polenta.
  • Hot Sauce: For those who like a bit of spice, offer hot sauce or a sprinkle of red pepper flakes.
  • Extra Cheese: Serve with extra shredded cheddar cheese or grated Parmesan for those who want even more cheesy goodness.

Additional Tips for Perfect Oven Baked Cheddar Bacon Polenta

To ensure your Oven Baked Cheddar Bacon Polenta turns out perfectly every time, consider these helpful tips:

1. Use the Right Type of Polenta: As mentioned earlier, medium-grind or coarse-grind polenta is best for this baked recipe. Avoid instant or fine-grind polenta, which can become too mushy. Stone-ground polenta often has a richer flavor. Check the package to ensure it’s labeled as polenta or corn grits suitable for a longer cooking time.
2. Don’t Skip the Bacon Fat (Optional but Recommended): After cooking the bacon, save the rendered bacon fat. You can drizzle a tablespoon or two of this flavorful fat into the polenta mixture before baking for an extra layer of savory depth. It enhances the bacon flavor throughout the dish. If you prefer to reduce fat content, you can skip this step, but it does add a lot of flavor.
3. Season Generously: Polenta can be bland on its own, so don’t be shy with the salt and pepper. Taste the polenta mixture before adding the boiling water and adjust seasoning as needed. Remember that bacon and cheddar cheese are also salty, so season in layers and taste as you go. You can also add other seasonings like garlic powder, onion powder, or a pinch of smoked paprika for extra flavor complexity.
4. Ensure Water is Boiling: Using boiling water is crucial for the oven-baking method to work effectively. The boiling water helps to quickly hydrate the polenta grits and start the cooking process in the oven. Make sure your water is at a rolling boil before adding it to the casserole dish.
5. Stirring is Key for Texture: The stirring or whisking steps during baking are important for achieving a creamy and evenly cooked polenta. The initial whisk after 20 minutes helps to break up any clumps and distribute the grits. The spatula stir later ensures that the polenta at the bottom of the dish doesn’t become too dense and that everything cooks uniformly. Don’t skip these stirring intervals!

Frequently Asked Questions (FAQ) – Ingredients

Here are some common questions people have about the ingredients used in this Oven Baked Cheddar Bacon Polenta recipe, focusing specifically on ingredient-related queries:

Q1: Can I use different types of cheese instead of cheddar?

A: Absolutely! While cheddar provides a classic sharp flavor that pairs wonderfully with bacon, you can definitely experiment with other cheeses. Good alternatives include:

• Monterey Jack: For a milder, creamier melt and flavor.
• Gruyere: For a nutty and slightly sweet flavor that melts beautifully.
• Fontina: For a rich and buttery flavor.
• Pepper Jack: If you want to add a little spice to your polenta.
• A blend of cheeses: You can also use a combination of cheeses, such as half cheddar and half Gruyere or Monterey Jack, to create a more complex flavor profile.

Q2: Can I make this recipe with milk alternatives for a dairy-free version?

A: Yes, you can adapt this recipe to be dairy-free. Use unsweetened plant-based milk alternatives like:

• Almond Milk: Provides a neutral flavor and lighter texture.
• Oat Milk: Offers a creamy texture similar to whole milk and a slightly sweeter flavor.
• Soy Milk: Another good option for creaminess.
• Coconut Milk (canned, full-fat): For a richer, more decadent texture and a hint of coconut flavor (use sparingly if you don’t want coconut flavor to dominate).

For the cheddar cheese, use a dairy-free cheddar alternative. Many brands offer shredded dairy-free cheddar that melts reasonably well. Keep in mind that using dairy-free alternatives may slightly alter the final texture and flavor, but it will still be delicious and suitable for those with dairy sensitivities or vegan diets.

Q3: What if I don’t have bacon? Can I substitute it with something else?

A: While bacon is a key flavor component, you can substitute it if needed. Here are some alternatives:

• Pancetta: Italian cured pork belly, similar to bacon but often richer and slightly less smoky.
• Prosciutto: Italian dry-cured ham, will provide a salty and savory flavor but less crispiness. Add it towards the end of baking to prevent it from becoming too dry.
• Italian Sausage (cooked): Crumble and cook Italian sausage (sweet or spicy) as a substitute for a different savory flavor profile.
• Smoked Sausage (kielbasa or andouille): Diced and cooked smoked sausage will add a smoky and savory element similar to bacon.
• For a vegetarian option: Consider using smoked paprika and sautéed mushrooms or sun-dried tomatoes to add savory and umami flavors.

Q4: Can I use pre-shredded cheese or is it better to shred my own?

A: While pre-shredded cheese is convenient, shredding your own cheese from a block is generally recommended for better melting and flavor. Pre-shredded cheese often contains cellulose or other anti-caking agents that can prevent it from melting as smoothly. Freshly shredded cheese melts more uniformly and has a moister texture. If you do use pre-shredded cheese, toss it with a teaspoon of cornstarch to help with melting, although freshly shredded is still preferable.

Q5: Can I use different types of grits/polenta, like flavored or instant?

A: For this oven-baked recipe, it’s best to stick with plain, unflavored medium or coarse-grind polenta. Flavored polenta might clash with the bacon and cheddar flavors. Instant polenta is not recommended as it is too finely ground and cooks very quickly, which can result in a mushy texture in the oven. Using regular polenta or corn grits allows for the proper texture development during the baking process, resulting in a creamy yet slightly textured final dish. Stick with the recommended medium or coarse grind for the best results.

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