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Creamy Spinach and Artichoke Polenta Bake

Name: Creamy Spinach and Artichoke Polenta Bake
Prep time: 15 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Italian-Inspired
Ingredients: 4 cups vegetable broth; 1 cup polenta (coarse cornmeal); 1 tablespoon olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 10 oz fresh spinach, washed and chopped; 1 can (14 oz) artichoke hearts, drained and chopped; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup cream cheese, softened; 1/2 cup milk or plant-based milk; the cheeses still contain dairy; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 1 tablespoon fresh parsley, chopped (for garnish)

By PanPotPlates Editorial TeamPublished May 5, 2026 | Updated Oct 17, 2026

Italian-Inspired 80 mins casseroleseasycomfort foodmeal prepgluten-free optional

Spinach and artichokes are folded into creamy polenta and baked with mozzarella and Parmesan. The method uses a saucepan and an oven-safe skillet. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 60 minutes; additional elapsed time 5 minutes; total about 80 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Allows about 20 minutes for polenta; use the package timing and allow more time for coarse polenta. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Prep 15 min

Cook 60 min

Total 80 min

Servings 6

Difficulty easy

Cuisine Italian-Inspired

Ingredients

Servings 6

4 cups vegetable broth
1 cup polenta (coarse cornmeal)
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
10 oz fresh spinach, washed and chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup cream cheese, softened
1/2 cup milk or plant-based milk; the cheeses still contain dairy
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh parsley, chopped (for garnish)

Ingredients for Creamy One-Pan Spinach and Artichoke Polenta Bake

Instructions

Preheat the oven to 375°F (190°C).
In a large oven-safe skillet or sauté pan, heat olive oil over medium heat. Add chopped onion and garlic and cook until softened and fragrant, about 3-4 minutes.
In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in polenta and reduce heat to low. Cook, stirring frequently, until polenta thickens and becomes tender, following the polenta package cooking time; coarse polenta may need longer than 15 minutes. Remove from heat.
Stir in cream cheese, milk, salt, black pepper, and crushed red pepper flakes (if using) into the cooked polenta until creamy and smooth.
Add the chopped spinach and artichoke hearts to the sauté pan with onions and garlic. Cook, stirring occasionally, until spinach is wilted and most moisture has evaporated, about 5 minutes.
Fold the spinach and artichoke mixture into the creamy polenta, then stir in half of the mozzarella and half of the Parmesan cheese.
Spread the polenta and vegetable mixture evenly in the oven-safe pan. Sprinkle the remaining mozzarella and Parmesan cheese evenly on top.
Bake uncovered for 25-30 minutes, or until the cheese on top is melted, golden, and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Serve warm directly from the pan or portion for meal prep. This dish keeps well refrigerated for up to 4 days and freezes beautifully.

Creamy One-Pan Spinach and Artichoke Polenta Bake cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This Creamy Spinach and Artichoke Polenta Bake requires two essential pieces of cookware to create its creamy, layered flavor while keeping cleanup easy for busy home cooks.

Cookware Size Guidance

For this casserole serving 6, select a large oven-safe skillet or sauté pan with a capacity of at least 4 to 5 quarts (3.8 to 4.7 liters) .

Cookware Swap Guidance

This creamy spinach and artichoke polenta bake is designed as a convenient casserole , ideally baked in a large oven-safe skillet or sauté pan that transitions from stovetop to oven.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Timing note

Cook polenta until tender according to its package before the 25-30 minute bake and 5-minute rest. Preparation and vegetable cooking add time.

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Creamy Spinach and Artichoke Polenta Bake

Recipe Details

Ingredients

Instructions