Cooking Techniques
PanPotPlates
Creamy One-Pan Spinach and Artichoke Polenta Bake
By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished May 5, 2026
Italian-Inspired
60 mins
casserolesvegetarianeasyfamily-friendlycomfort foodmeal prepfreezablegluten-free optional
Creamy One-Pan Spinach and Artichoke Polenta Bake is a practical PanPotPlates recipe built for dependable weeknight cooking.
Prep
15 min
Cook
45 min
Total
60 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 for dairy-free option)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
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, about 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.
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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.
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Spread the polenta and vegetable mixture evenly in the oven-safe pan. Sprinkle the remaining mozzarella and Parmesan cheese evenly on top.
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Bake uncovered for 25-30 minutes, or until the cheese on top is melted, golden, and bubbly.
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Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
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Serve warm directly from the pan or portion for meal prep. This dish keeps well refrigerated for up to 4 days and freezes beautifully.
Tips
Pan Or Pot Required
This Creamy One-Pan 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 one-pan 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 one-pan 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.
Frequently Asked Questions
- Can I make Creamy One-Pan Spinach and Artichoke Polenta Bake ahead?
- Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
- What cookware works best?
- Use a oven-safe skillet or casserole dish and avoid crowding so the recipe cooks evenly.
- How do I know it is done?
- Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.
This creamy one-pan spinach and artichoke polenta bake is versatile and adaptable for various dietary needs:
- Vegetarian & Gluten-Free: Naturally vegetarian and gluten-free optional. Use certified gluten-free polenta and vegetable broth to ensure gluten-free status.
- Dairy-Free Alternatives: Substitute cream cheese, mozzarella, Parmesan, and milk with plant-based versions like cashew cream cheese, vegan mozzarella, nutritional yeast (for cheesy flavor), and almond or oat milk.
- Vegan Option: Use vegan cream cheese and dairy-free cheese alternatives, ensuring broth is fully plant-based with no animal ingredients.
- Low-Sodium: Select low-sodium vegetable broth and reduce added salt to fit heart-healthy diets.
- Additional Vegetables: Enhance flavor and nutrition with mushrooms, zucchini, or bell peppers without complicating the one-pan method.
- Herbs & Spices: Boost flavor by adding fresh basil, oregano, or smoked paprika for a subtle twist, while keeping the recipe simple.
Storage and Reheating
Cool Creamy One-Pan Spinach and Artichoke Polenta Bake before storing. Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.
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