Oven-Baked Cheesy Polenta with Okra

Oven-Baked Cheesy Polenta with Okra

Oven-Baked Cheesy Polenta with Okra

A cheese-lover's delight, this oven-baked polenta is combined with okra for a phenomenal showing. If you prefer goat cheese, blue cheese or some other flavor, feel free to substitute cheeses to your liking.

At a glance
Main Ingredient:
Cooking Method:
6 servings


4 cups water, divided

6 small fresh okra pods

1 cup uncooked quick-cooking grits

1/2 tsp. salt

2 large eggs, lightly beaten

1/4 cup butter, cut into pieces

1 (8 oz.) block sharp Cheddar cheese, cubed


Bring 2 cups water to a boil in a large saucepan over medium heat; add okra, and cook 10 minutes. Remove okra with a slotted spoon, reserving liquid in pan; cool okra slightly, and coarsely chop. Add remaining 2 cups water to reserved liquid; bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Gradually whisk about one-fourth of hot grits into eggs; add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon into a lightly greased 11- x 7-inch baking dish. Bake at 350 degrees for 55 to 60 minutes or until set.

Additional Tips

Ready in 1 ½ hour

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