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Meat, Italy

Baked polenta with beef ragù and fontina

Baked polenta with beef ragù and fontina is an Italian dish for 4, ready in 1h20, medium difficulty, around €3.30 per person. It layers sliced cooled polenta with a slow cooked beef ragù and melting fontina, baked until golden. The key is a thick ragù so the polenta doesn't turn soggy.

Layers of polenta, ragù, and melted fontina baked until bubbling, a real mountain dish for a cold evening.

Baked polenta with beef ragù and fontina
Total time
1 h 20
Difficulty
Medium
Cost per person
€3.30
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Baked polenta with ragù and fontina is the kind of dish that warms up a whole winter meal. Under the golden top, the cooled and sliced polenta holds its shape, the beef ragù brings depth, and the fontina stretches into long strands the moment you dig in. Celery and carrot soften the tomato sauce without ever taking over.

This is a Sunday dish or a cold weeknight meal, the kind you start a little ahead while the kitchen fills with the smell of simmering ragù. Kids tend to love the melted cheese and the firm texture of the polenta, easier to eat than a classic saucy dish. Mon Chou walks you through each step so the layers hold together when you cut into it.

The ingredients

4 people

Pantry

  • Precooked polentaoften in the pantry 300 g
  • Tomato passataoften in the pantry 500 g
  • Red wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Ground beef 400 g

Fruits and vegetables

  • Onion 1
  • Carrot 1
  • Celery stalk 1

Dairy

  • Fontina or raclette cheese 200 g
  • Parmesan 30 g
  • Butter 20 g

Allergens Lactose, Celery

The step by step recipe

  1. Cook the polenta in salted water according to the package instructions, spread it in an oiled dish, and let it cool. 15 min

    Smooth the surface with the back of a wet spoon.

  2. Sauté the chopped onion, carrot, and celery, add the ground beef, then deglaze with the red wine.

    Let the meat brown well before stirring, it builds more flavor.

  3. Pour in the tomato passata, season with salt and pepper, and let it simmer into a thick ragù. 30 min

    The ragù shouldn't be runny, or it will make the polenta soggy.

  4. Slice the polenta and layer it in a buttered dish, alternating with the ragù and sliced fontina.

    Finish with a layer of fontina for a stretchy, melted top.

  5. Sprinkle with parmesan and bake at 200°C until the top is golden and bubbling. 20 min

    Let it rest 5 minutes before cutting, the slices hold together better.

Our tips to get it right

  • Make the polenta the day before if you can, it slices much more cleanly once fully cold, even after a night in the fridge.
  • Use a wide baking dish rather than a deep one, the layers cook more evenly and the top browns better.
  • If you can't find fontina, raclette cheese or a mountain tomme melt just as well and keep that stretchy texture.

The variations

  • Swap the ground beef for ground veal or a beef and pork mix for a milder ragù.
  • For a vegetarian version, replace the meat with mushrooms and cooked green lentils, the ragù stays thick and flavorful.
  • For a quicker weeknight version, make the polenta and ragù the day before, so all that's left is layering and 20 minutes in the oven.

What to serve it with

  • A lemony arugula salad
  • Steamed green vegetables
  • A glass of light red wine

Storage

This bake keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave so the polenta doesn't turn mushy.

Questions about this dish

Can I use instant polenta instead of precooked polenta?

Yes, instant polenta works just as well and cooks a bit faster. Follow the package timing and spread it out the same way so it cools flat.

Can you make this dish ahead of time?

Yes, it's actually recommended. Make the polenta and ragù the day before, then layer the bake and put it in the oven right before serving.

How do you keep the polenta from getting soggy?

The ragù needs to be thick, with almost no visible liquid, before you start layering. Let it simmer a bit longer if the sauce still looks runny.

Can I swap fontina for another cheese?

Yes, raclette cheese, mountain tomme, or reblochon all work well thanks to their melting quality. Avoid drier cheeses that won't stretch when baked.

How long does it take to make a baked polenta with beef ragù and fontina?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a baked polenta with beef ragù and fontina?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baked polenta with beef ragù and fontina cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, celery. Always check the labels of the products you buy.

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