18 Creamy Tube Polenta Recipes Delicious

Just when you thought polenta couldn’t get any more versatile, we’re here to prove you wrong with 18 creamy tube polenta recipes that are downright delicious! Whether you’re in the mood for a quick weeknight dinner, a cozy comfort food fix, or something to impress at your next gathering, these recipes have got you covered. Get ready to fall in love with polenta all over again—let’s dive in!

Cheesy Baked Tube Polenta with Marinara Sauce

Finally, a dish that combines the comfort of polenta with the irresistible pull of melted cheese and tangy marinara. I stumbled upon this recipe during a chilly evening when all I wanted was something warm, cheesy, and utterly satisfying. It’s become a staple in my kitchen, especially when I need to impress guests or treat myself to a little indulgence.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried basil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Slice the polenta into 1/2-inch rounds and arrange them in a single layer in the prepared baking dish. Tip: For extra crispiness, lightly brush each slice with olive oil before baking.
3. Evenly spread the marinara sauce over the polenta slices, then sprinkle with garlic powder and dried basil.
4. Top with shredded mozzarella and grated Parmesan cheese, ensuring each slice is generously covered. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
5. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Absolutely divine, the polenta turns creamy underneath its cheesy, saucy blanket, offering a perfect balance of textures and flavors. Try serving it with a side of garlic bread to scoop up every last bit of marinara.

Grilled Tube Polenta with Herb Butter

Perfect for those summer evenings when you’re craving something comforting yet easy to whip up, this Grilled Tube Polenta with Herb Butter has become my go-to. I remember the first time I tried it at a friend’s backyard BBQ, and I’ve been hooked ever since, tweaking the herb butter to my liking each time.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Slice the polenta tube into 1/2-inch thick rounds. This thickness ensures they hold up on the grill without falling apart.
3. In a small bowl, mix together the softened butter, parsley, chives, thyme, garlic powder, salt, and pepper until well combined. This herb butter can be made ahead and stored in the fridge.
4. Place the polenta rounds directly on the grill. Cook for 4-5 minutes on each side, or until you see distinct grill marks and the edges are slightly crispy.
5. Remove the polenta from the grill and immediately top each round with a dollop of the herb butter, allowing it to melt over the warm polenta.

What I love most about this dish is the contrast between the crispy exterior and the creamy interior of the polenta, with the herb butter adding a fresh, aromatic touch. Serve it alongside grilled vegetables or as a unique base for your favorite protein.

Crispy Fried Tube Polenta with Spicy Aioli

Believe it or not, the first time I tried making crispy fried tube polenta, it was a complete disaster. I had underestimated how quickly it could go from golden to burnt, but hey, we live and learn. Now, it’s one of my go-to appetizers for gatherings, especially when paired with a spicy aioli that packs just the right punch.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/4 cup vegetable oil

Instructions

1. Cut the polenta into 1/2-inch thick rounds. Pat them dry with a paper towel to ensure crispiness.
2. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix panko with salt and pepper in a third.
3. Dredge each polenta round in flour, shaking off excess. Dip in egg, then coat with panko mixture, pressing lightly to adhere.
4. Heat vegetable oil in a large skillet over medium heat until it shimmers (about 350°F). Fry polenta in batches, 2-3 minutes per side, until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer fried polenta to a paper towel-lined plate to drain excess oil.
6. In a small bowl, whisk together mayonnaise, lemon juice, garlic powder, and cayenne pepper to make the spicy aioli.
7. Serve polenta warm with a side of spicy aioli for dipping. Tip: For an extra kick, add a pinch of smoked paprika to the aioli.

Absolutely irresistible, the crispy exterior gives way to a creamy center, making each bite a delightful contrast. Try serving these on a wooden board with the aioli in a small ramekin for a rustic, shareable appetizer.

Tube Polenta Lasagna with Ricotta and Spinach

How many times have you stared into your pantry, wondering what to make with that tube of polenta sitting on the shelf? I’ve been there more times than I’d like to admit, and that’s how this Tube Polenta Lasagna with Ricotta and Spinach came to life. It’s a cozy, comforting dish that’s perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 (18-ounce) tube polenta
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Slice the polenta into 1/4-inch thick rounds. Arrange half of the slices in a single layer at the bottom of the prepared baking dish.
3. In a medium bowl, mix together the ricotta cheese, 1/2 cup of Parmesan cheese, chopped spinach, egg, garlic powder, salt, and black pepper until well combined.
4. Spread the ricotta mixture evenly over the polenta layer in the baking dish.
5. Top with the remaining polenta slices, then pour the marinara sauce over the top, spreading it to cover all the polenta.
6. Sprinkle the shredded mozzarella and remaining 1/2 cup of Parmesan cheese over the sauce.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the lasagna sit for 5 minutes before slicing and serving. This resting time helps the layers set, making it easier to cut.

Zesty and rich, this lasagna is a delightful twist on the classic, with the polenta adding a unique texture that’s both creamy and firm. Serve it with a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Tube Polenta Fries with Parmesan and Garlic

Believe it or not, I stumbled upon the idea for these crispy delights during a lazy Sunday fridge raid. Tube polenta, parmesan, and garlic—simple ingredients that transform into something unexpectedly addictive. Here’s how to make your own batch of Tube Polenta Fries with Parmesan and Garlic, a snack that’s as fun to make as it is to eat.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 2 tbsp olive oil
• 1/4 cup grated parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Cut the tube of polenta into fry-shaped pieces, about 1/2 inch thick and 3 inches long. Uniformity is key for even cooking.
3. Toss the polenta fries with olive oil, ensuring each piece is lightly coated to achieve maximum crispiness.
4. Arrange the fries in a single layer on the prepared baking sheet, giving them space to crisp up rather than steam.
5. Sprinkle the fries evenly with garlic powder and salt before baking. This ensures every bite is flavorful.
6. Bake for 25 minutes, flipping halfway through, until the fries are golden and crispy on the edges.
7. Remove from the oven and immediately sprinkle with grated parmesan cheese. The residual heat will help it melt slightly.

Just out of the oven, these fries boast a crispy exterior with a creamy center, perfectly balanced by the savory parmesan and garlic. Try serving them with a spicy aioli or marinara sauce for dipping, and watch them disappear before your eyes.

Savory Tube Polenta with Mushroom Ragout

Sometimes, the simplest dishes bring the most comfort, and this Savory Tube Polenta with Mushroom Ragout is no exception. I remember the first time I tried it at a friend’s dinner party; the creamy polenta paired with the earthy mushroom ragout was a match made in heaven. Now, it’s a staple in my kitchen, especially on chilly evenings.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 2 tbsp olive oil
• 1 lb mixed mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Slice the polenta into 1/2-inch rounds and cook until golden, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove polenta from the skillet and set aside. In the same skillet, add the remaining 1 tbsp olive oil.
4. Add the onions and garlic, sautéing until translucent, about 2 minutes.
5. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Tip: Resist the urge to stir too often for better browning.
6. Stir in the tomato paste, thyme, and vegetable broth, scraping up any browned bits from the bottom of the skillet.
7. Simmer the ragout until the liquid reduces by half, about 10 minutes. Season with salt and pepper to taste.
8. Return the polenta rounds to the skillet, spooning the ragout over them. Heat through for 2 minutes.
9. Garnish with fresh parsley before serving. Tip: For an extra touch of richness, sprinkle with grated Parmesan cheese.

Best enjoyed hot, the polenta’s creamy interior contrasts beautifully with the hearty mushroom ragout. Try serving it alongside a crisp green salad for a complete meal that’s sure to impress.

Tube Polenta Pizza with Fresh Basil and Mozzarella

Delightfully simple yet bursting with flavor, this Tube Polenta Pizza with Fresh Basil and Mozzarella is my go-to for a quick, satisfying meal that doesn’t skimp on taste. I remember the first time I tried swapping traditional dough for polenta; it was a game-changer, especially on those busy weeknights when time is of the essence.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Slice the polenta tube into 1/2-inch thick rounds and arrange them on the prepared baking sheet in a single layer.
3. Brush the top of each polenta round lightly with olive oil and sprinkle with salt and black pepper.
4. Bake in the preheated oven for 15 minutes, or until the edges start to crisp.
5. Remove the baking sheet from the oven and spread 1 tablespoon of marinara sauce over each polenta round.
6. Sprinkle shredded mozzarella cheese evenly over the sauced polenta rounds.
7. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and immediately top with torn fresh basil leaves.

So, the polenta base offers a wonderfully crisp exterior with a creamy interior, perfectly complementing the gooey mozzarella and vibrant basil. Try serving these polenta pizzas with a side of arugula salad for a complete meal that’s as beautiful as it is delicious.

Sweet Tube Polenta with Honey and Walnuts

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re a little sweet, a little crunchy, and entirely satisfying. That’s exactly what this Sweet Tube Polenta with Honey and Walnuts offers—a quick, delightful treat that feels both rustic and refined. I love whipping it up on lazy Sunday mornings when I crave something warm and comforting without spending hours in the kitchen.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 2 tbsp honey
• 1/4 cup walnuts, chopped
• 1 tbsp butter
• 1/4 tsp salt

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add the butter, letting it melt completely.
2. Slice the polenta tube into 1/2-inch rounds and place them in the skillet. Cook for 5 minutes on each side until golden brown.
3. While the polenta cooks, chop the walnuts into small pieces for even distribution.
4. Once the polenta rounds are crispy and golden, drizzle them with honey and sprinkle the chopped walnuts and salt evenly over the top.
5. Remove from heat and let sit for 2 minutes to allow the honey to slightly caramelize.

Mmm, the contrast of the crispy polenta with the sticky honey and crunchy walnuts is simply irresistible. Serve it as a breakfast dish or a dessert—either way, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Tube Polenta Stuffed with Sausage and Peppers

Nothing beats the comfort of a hearty, flavorful dish that brings both warmth and a burst of flavor to your table. Today, I’m sharing a recipe that’s become a staple in my kitchen, especially when I’m craving something that feels like a hug in a bowl. It’s a dish that combines the creamy texture of polenta with the rich, savory flavors of sausage and peppers, creating a perfect balance that’s sure to impress.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 1 lb Italian sausage, casings removed
• 1 large bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Slice the tube of polenta into 1/2-inch rounds and arrange them in the prepared baking dish.
3. In a large skillet over medium heat, heat 2 tbsp of olive oil. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add the diced bell pepper, onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Stir in the marinara sauce, salt, and black pepper. Let the mixture simmer for 2 minutes to blend the flavors.
6. Spoon the sausage and pepper mixture over the polenta rounds in the baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Let the dish cool for 5 minutes before serving to allow the flavors to meld together beautifully.

You’ll love the creamy texture of the polenta paired with the hearty sausage and sweet peppers. For an extra touch, serve it with a sprinkle of fresh basil or a side of crusty bread to soak up the delicious sauce.

Tube Polenta Breakfast Bowl with Poached Eggs

Sometimes, the simplest ingredients come together to create the most comforting meals. That’s exactly what happened this morning when I whipped up this Tube Polenta Breakfast Bowl with Poached Eggs. It’s a dish that reminds me of lazy Sunday mornings at my grandma’s house, where the kitchen was always filled with the warmth of good food and better company.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 4 large eggs
• 1 tbsp white vinegar
• 1/2 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Slice the polenta into 1/2-inch rounds and add to the skillet. Cook for 5 minutes on each side, or until golden brown and crispy.
3. While the polenta cooks, fill a medium saucepan with 3 inches of water and add vinegar. Bring to a gentle simmer over medium heat, about 180°F.
4. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Poach for 3-4 minutes for soft yolks.
5. Use a slotted spoon to transfer the poached eggs to a plate lined with paper towels to drain.
6. Divide the crispy polenta rounds between two bowls. Top each with two poached eggs, shredded cheddar cheese, salt, and pepper.
7. Garnish with chopped fresh parsley before serving.

Velvety poached eggs and crispy polenta make for a delightful contrast in textures, while the melted cheddar adds a creamy richness. For an extra kick, drizzle with hot sauce or sprinkle with red pepper flakes before digging in.

Tube Polenta with Creamy Gorgonzola Sauce

Just last weekend, I found myself staring at a tube of polenta in my pantry, wondering how to turn it into something extraordinary. That’s when the idea of pairing it with a creamy Gorgonzola sauce hit me—a dish that’s both comforting and elegantly simple.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 1 cup heavy cream
• 4 oz Gorgonzola cheese, crumbled
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat a non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Slice the polenta into 1/2-inch rounds and carefully place them in the skillet. Tip: Ensure the polenta slices are dry to get a perfect sear.
3. Cook the polenta for 4-5 minutes on each side until golden and crispy. Remove from the skillet and set aside.
4. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
5. Pour in 1 cup heavy cream, stirring constantly to prevent burning. Tip: Keep the heat medium to avoid curdling the cream.
6. Add 4 oz crumbled Gorgonzola cheese to the cream, stirring until the cheese is fully melted and the sauce is smooth.
7. Season the sauce with 1/4 tsp salt and 1/4 tsp black pepper, adjusting as needed. Tip: Taste the sauce before adding more salt, as Gorgonzola is naturally salty.
8. Return the polenta slices to the skillet, spooning the sauce over them to coat evenly.
9. Simmer for 2-3 minutes, allowing the flavors to meld together.

Rich and velvety, the Gorgonzola sauce clings to each crispy polenta slice, creating a delightful contrast of textures. Serve this dish with a side of roasted vegetables for a complete meal that’s sure to impress.

Tube Polenta and Shrimp Scampi

Last week, I stumbled upon a tube of polenta in my pantry and realized it was the perfect opportunity to whip up something quick yet fancy. Paired with succulent shrimp scampi, this dish is a testament to how simple ingredients can transform into a luxurious meal.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1/2 tsp red pepper flakes
• Salt to taste
• 1/2 lemon, juiced

Instructions

1. Slice the polenta into 1/2-inch rounds. Heat 1 tbsp olive oil in a large skillet over medium heat. Add polenta slices and cook for 3-4 minutes per side until golden. Remove and set aside.
2. In the same skillet, melt butter with remaining olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Increase heat to medium-high, add shrimp, and cook for 2 minutes per side until pink. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Pour in white wine and lemon juice, simmering for 2 minutes to reduce slightly. Stir in parsley and season with salt.
5. Return polenta slices to the skillet, spooning the shrimp and sauce over them. Cook for an additional minute to warm through. Tip: For extra flavor, let the polenta soak up the sauce for a minute before serving.

Buttery shrimp and crispy polenta create a delightful contrast in textures, while the garlic and wine sauce ties everything together beautifully. Serve this dish with a sprinkle of extra parsley and a side of steamed greens for a complete meal.

Tube Polenta with Roasted Vegetables and Pesto

Just when I thought my love for polenta couldn’t get any deeper, I discovered the convenience of tube polenta. It’s a game-changer for busy weeknights, and when paired with roasted vegetables and a vibrant pesto, it transforms into a dish that’s both comforting and elegant. Here’s how I make it, with a few personal twists along the way.

Ingredients

• 1 (18 oz) tube polenta
• 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pesto
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cut the tube polenta into 1/2-inch thick rounds and arrange them on one side of the baking sheet.
3. Chop the mixed vegetables into bite-sized pieces and toss them with olive oil, salt, and black pepper. Spread them on the other side of the baking sheet.
4. Roast in the preheated oven for 25 minutes, flipping the polenta rounds halfway through, until the vegetables are tender and the polenta is lightly golden.
5. While the polenta and vegetables roast, warm the pesto in a small saucepan over low heat for about 2 minutes, just until it’s easy to drizzle.
6. Arrange the roasted polenta rounds on a serving platter, top with the roasted vegetables, drizzle with the warmed pesto, and sprinkle with grated Parmesan cheese.

Vibrant and hearty, this dish offers a delightful contrast between the creamy polenta, the charred sweetness of the vegetables, and the herby punch of the pesto. Try serving it with a crisp white wine for an effortless yet impressive meal.

Tube Polenta Carbonara with Pancetta and Peas

Believe it or not, I stumbled upon this Tube Polenta Carbonara with Pancetta and Peas during one of those lazy Sunday fridge raids. It’s a twist on the classic carbonara that’s not only easier to make but also brings a comforting, creamy texture that’s hard to resist.

Ingredients

• 1 package (18 oz) tube polenta
• 4 oz pancetta, diced
• 1 cup frozen peas
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
2. While pancetta cooks, slice the tube polenta into 1/2-inch rounds. Add to the skillet in a single layer and cook until golden, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add frozen peas to the skillet and stir to combine. Cook for 2 minutes until peas are heated through.
4. In a small bowl, whisk together eggs, Parmesan cheese, and black pepper. Remove skillet from heat and quickly stir in the egg mixture until the polenta and peas are evenly coated. Tip: The residual heat will cook the eggs without scrambling them.

You’ll love how the creamy egg mixture clings to the crispy polenta and pancetta, with the peas adding a sweet pop. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Tube Polenta with Spicy Tomato and Chorizo Sauce

Yesterday, I stumbled upon a tube of polenta in my pantry, and it sparked an idea for a dish that’s both comforting and packed with flavor. This Tube Polenta with Spicy Tomato and Chorizo Sauce is a testament to how simple ingredients can transform into something extraordinary with just a bit of creativity and love.

Ingredients

• 1 tube (18 oz) precooked polenta
• 1 tbsp olive oil
• 1/2 lb chorizo, casing removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/4 cup heavy cream
• Salt to taste

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Slice the polenta into 1/2-inch rounds and cook in the skillet for 3-4 minutes on each side until golden. Remove and set aside.
3. In the same skillet, add the chorizo, breaking it apart with a spoon, and cook for 5 minutes until browned.
4. Add the diced onion and minced garlic to the skillet, cooking for 3 minutes until softened.
5. Stir in the diced tomatoes, smoked paprika, and red pepper flakes. Simmer for 10 minutes to allow flavors to meld.
6. Reduce heat to low and stir in the heavy cream. Cook for an additional 2 minutes.
7. Season the sauce with salt to taste, then return the polenta rounds to the skillet, spooning the sauce over them. Heat through for 2 minutes.

Velvety polenta rounds soak up the spicy, smoky sauce, creating a dish that’s rich in flavor and texture. Serve it with a sprinkle of fresh parsley or a side of crusty bread to mop up the delicious sauce.

Tube Polenta Gratin with Gruyère and Thyme

Every time I stumble upon a tube of polenta at the grocery store, I’m reminded of the countless possibilities it holds, especially when transformed into a gratin. This Tube Polenta Gratin with Gruyère and Thyme is my go-to for a comforting yet elegant dish that never fails to impress. It’s a testament to how simple ingredients can come together to create something truly special.

Ingredients

• 1 tube (18 oz) precooked polenta
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Slice the polenta into 1/2-inch rounds and arrange them in the prepared dish, overlapping slightly.
3. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3 minutes.
4. Remove the saucepan from heat and stir in the Gruyère cheese, thyme, salt, and pepper until the cheese is melted and the mixture is smooth.
5. Pour the cheese mixture evenly over the polenta slices, ensuring all are covered.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
7. Let the gratin rest for 5 minutes before serving to allow the sauce to thicken slightly.

Soaking up the creamy, cheesy sauce, the polenta becomes irresistibly tender, while the thyme adds a subtle earthiness. Serve this gratin as a hearty side or elevate it with a poached egg on top for a luxurious breakfast.

Tube Polenta with Ratatouille

Every time I stumble upon tube polenta at the grocery store, I’m reminded of the countless quick and comforting meals it’s helped me whip up on busy weeknights. Pairing it with a vibrant ratatouille not only brings a pop of color to the table but also packs in a hearty dose of veggies, making it a win-win in my book.

Ingredients

• 1 tube (18 oz) pre-cooked polenta
• 2 tbsp olive oil
• 1 medium eggplant, diced into 1-inch pieces
• 1 medium zucchini, diced into 1-inch pieces
• 1 medium yellow squash, diced into 1-inch pieces
• 1 red bell pepper, diced into 1-inch pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F. Slice the tube polenta into 1/2-inch rounds and arrange them on a baking sheet. Brush both sides with 1 tbsp olive oil and bake for 15 minutes, flipping halfway through, until golden and crispy.
2. While the polenta bakes, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2 minutes until fragrant.
3. Add the eggplant, zucchini, yellow squash, and red bell pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the diced tomatoes, thyme, and basil. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld. Season with salt and pepper.
5. Serve the baked polenta rounds topped with the ratatouille. For an extra touch, garnish with fresh basil leaves.

Rich in flavors and textures, this dish offers a delightful contrast between the crispy polenta and the tender, savory ratatouille. It’s perfect for a cozy dinner or as a standout side at your next gathering.

Tube Polenta Dessert with Caramelized Apples

Goodness, have I got a treat for you today! Picture this: a cozy autumn evening, the air crisp with the scent of cinnamon and apples, and a dessert that’s as comforting as it is elegant. That’s exactly what you’ll get with this Tube Polenta Dessert with Caramelized Apples. It’s a dish that reminds me of my grandmother’s kitchen, where simplicity met sophistication in every bite.

Ingredients

• 1 cup polenta
• 4 cups water
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1/4 cup granulated sugar
• 2 apples, peeled and sliced
• 1 tsp cinnamon
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Tip: Always use a heavy-bottomed saucepan to prevent the polenta from sticking.
2. Gradually whisk in 1 cup of polenta and 1/2 tsp of salt, reducing the heat to low immediately after.
3. Cook the polenta for 25 minutes, stirring frequently to avoid lumps. The polenta is ready when it pulls away from the sides of the pan.
4. Remove the polenta from heat and stir in 2 tbsp of unsalted butter until fully incorporated.
5. Pour the polenta into a greased tube pan, smoothing the top with a spatula. Let it cool for 30 minutes at room temperature.
6. While the polenta cools, heat a skillet over medium heat and add 1/4 cup of granulated sugar, letting it melt without stirring to create a caramel.
7. Add the sliced apples, 1 tsp of cinnamon, and 1 tbsp of lemon juice to the skillet, cooking for 5 minutes until the apples are tender and coated in caramel. Tip: The lemon juice not only adds flavor but also prevents the apples from browning too quickly.
8. Invert the cooled polenta onto a serving plate and top with the caramelized apples.

Mmm, the contrast between the creamy polenta and the sweet, spiced apples is nothing short of magical. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

Conclusion

Creamy, comforting, and utterly delicious, these 18 tube polenta recipes are a treasure trove for anyone looking to spice up their meal routine. Whether you’re a polenta pro or trying it for the first time, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos