This recipe for Oven Baked Cheddar Bacon Polenta is a delicious gluten-free recipe that’s perfect for breakfast or brunch (and who am I kidding? I’ve now also made this for dinner twice!)
Often, polenta recipes keep you over a stove top stirring, and stirring, and stirring…. And even using a double broiler.
We’re not doing any of that.
This is an oven baked polenta leaving you with oven baked polenta squares, and only stirring twice! The oven does most of the work for you to create this delicious polenta and bacon dish.
Jump to the recipe or keep reading for the full post with step-by-step directions, pictures, brand recommendations, and troubleshooting tips! (honestly, for this recipe, the more detailed step by step is important to glance over.)
Jump to:
- Is polenta gluten-free?
- Equipment for Oven Baked Polenta
- Ingredients for Gluten Free Cheddar Bacon Polenta
- How do you make this baked polenta with cheddar cheese and bacon?
- How to serve baked polenta
- Oven Baked Cheddar Bacon Polenta {Gluten Free}
- Other Gluten-Free Brunch Recipes You Will Love
- Gluten Free Oven Baked Polenta with Cheddar and Bacon
The gluten-free guide below is based on personal experience and research. Always be sure to discuss any medical changes with your doctor for your personal medical needs. Additionally, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My full disclosure isn’t that interesting, but you can find it here.
Is polenta gluten-free?
Polenta is made of corn and is naturally gluten-free. That said, many brands come into cross contact with gluten during processing, so it’s still necessary to read the label.
For this recipe, I used Bob’s Red Mill Gluten-Free Corn Grits. It worked perfectly and is batch tested and verified to be gluten-free.
Bob's Red Mill Gluten-Free Corn Grits/Polenta is a versatile pantry staple that delivers both taste and quality. These grits are perfect for creating creamy polenta, hearty breakfast dishes, or as a delicious base for savory meals. The texture is smooth and satisfying, and the flavor is naturally sweet and earthy, making it a hit whether you’re serving it up with butter and cheese or as a gluten-free alternative to pasta or rice. It’s also a great option for those looking to add more whole grains to their diet. A simple, wholesome choice that’s easy to cook and enjoy!
Take this quick quiz and uncover the secrets to making your gluten-free lifestyle not just manageable, but truly enjoyable with custom recipes and tips!
Equipment for Oven Baked Polenta
To make the polenta, you will need quite a few pieces of equipment.
- A skillet to cook the bacon
- A large mixing bowl.
- A kettle to boil water (trust me. This is likely the safest way to do it!)
- A 13x9” casserole dish
- A whisk
- A spatula
Ingredients for Gluten Free Cheddar Bacon Polenta
To make this easy polenta, you can probably find most of the ingredients at your local grocery store. However, it may be difficult to find gluten-free medium grind polenta (or corn grits). I got this gluten-free polenta.
However, you may find that as well as good bacon and gluten-free spices at Thrive Market.
If you’ve never tried Thrive Market you can get 25% off your order AND a free gift by clicking here!
To make this gluten free oven baked cheddar bacon polenta you’ll need:
- Diced bacon. USDA labeling is not the same as FDA labeling requirements for disclosing allergens. I have a whole article about how to tell if your bacon is gluten free. Find everything you need to know about bacon and gluten here.
- Eggs.
- Whole milk. I’ve never made this with a lower fat milk or a milk substitute. I think the fat is important for keeping your polenta a bit creamy and for flavor.
- Gluten free corn grits. As mentioned, I used Bob’s Red Mill for this recipe. You can find it on Amazon here. There is quite a bit of variation in the grinding of corn (coarseness and size of grain), so I can’t guarantee this will turn out the same with other grinds.
- Shredded Cheddar Cheese. I used sharp cheddar for this recipe.
- Salt & Pepper to taste.
- Boiling water.
How do you make this baked polenta with cheddar cheese and bacon?
First, you will want to preheat and prepare your oven and gather your equipment & ingredients.
Due to having to stir your polenta while it cooks (and it being in a casserole dish), I found it easier to have only ONE rack in my oven in the lower-middle. This gave me space to reach into a hot oven to add water and stir when it’s time without having to maneuver around the rack or pull the polenta in and out of the oven risking spilling the hot contents.
Once your oven is prepared and preheating, you’ll want to boil your water in the kettle and dice the bacon and shred the cheese (if not using pre-shredded).
Step 1: Cook your bacon
Cook the bacon in a skillet until crispy. Put on a paper towel lined plate to drain off some of the fat.
Step 2: Mix your polenta
While bacon is cooking, beat the eggs in a large bowl, and whisk in the milk and grits until well combined. (The grits won’t be absorbing the liquid at this point, just try to mix as well as possible)
Once whisked well, fold in the bacon, half of the cheese, and salt and pepper to taste and then pour into your casserole dish.
How much is “to taste” this will depend on factors like your own preference and how salty your bacon is. I would start with maybe ½ a teaspoon of salt and ¼ teaspoon of ground black pepper.
Step 3: Add your boiling water
BE VERY CAREFUL ON THIS STEP!
I found the easiest way to do this was to boil your water on the stovetop in a kettle for easy pouring.
Then I placed my casserole dish with polenta mixture into the preheated oven. I slowly poured the boiling water into the casserole dish and whisked to combine while the polenta was on the middle oven rack!
This way, it’s not necessary to maneuver a very hot and sloshy casserole dish into the oven and risk it sloshing in your hands (or spilling out into the oven). This casserole dish will be VERY full.
Next, gently whisk to combine in the dish.
Step 4: Bake and stir, bake and stir, bake!
Bake your polenta uncovered for about 20 minutes.
At 20 minutes, open the oven and whisk your polenta. Whisk it well to ensure even baking.
Continue baking another 15 minutes and stir again. At this point, I found it easier to use a spatula as it allowed me to scrape the bottom of the pan more easily as the mixture is getting thick.
Let bake another 10-20 minutes or until set and golden brown (an inserted knife comes out clean).
Remove from oven and sprinkle with remaining cheddar.
Cut polenta into 12 even squares for serving.
How to serve baked polenta
Polenta can be served as a side dish, but due to the bacon this makes a really great main course!
For breakfast it can be eaten as is, or paired with fresh fruit like these Rainbow Fruit Skewers. You can even serve a sunny side up egg on top! That would be really delicious.
For brunch or dinner, pair this cheesy polenta with a delicious Spring Mix Salad or steamed veggies. It would also be delicious paired with the acidity of these blistered tomatoes.
What did you think of this oven baked polenta recipe?
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Oven Baked Cheddar Bacon Polenta {Gluten Free}
Equipment
- skillet
- mixing bowl
- Kettle
- 13x9" Casserole dish
- whisk
- spatula
Ingredients
- 12 ounces bacon diced
- 4 eggs large
- 2 cups whole milk
- 2 cups corn grits/polenta (see post for suggestions)
- ⅔ cup cheddar cheese shredded
- salt & pepper to taste
- 4 cups boiling water
Instructions
- Adjust your oven racks so there is only 1 rack and it is in the lower middle of your oven
- Preheat the oven to 350F and set the water in the kettle to boil
- Cook the bacon in the skillet until crispy around the edges. Remove from pan and let sit on paper towel lined plate to soak up the grease.
- Meanwhile, beat the eggs in a large mixing bowl and whisk in the milk, grits, ⅓ cup of the cheese, and salt & pepper to taste. Fold in the bacon. Pour into a greased 9x13" casserole dish.
- Once the oven is preheated and water is boiling, you will need to carefully add all the water into the casserole dish and whisk to distribute. (I found the easiest way to do this was to add the water with the casserole dish already in the oven--which is why you should adjust your oven racks to give you space). The casserole dish will be very full and it is important to use boiling water. I included pictures and more safety tips in the post above.
- Once combined, bake uncovered for 20 minutes.
- Whisk thoroughly again (I did this step in the oven as well) being sure to move the polenta around the pan for even baking.
- Bake for another 15 minutes and stir it again (this time, use a spatula to ensure you're scraping the bottom.)
- Let bake another 10-20 minutes until set and golden brown (an inserted knife comes out clean).
- Remove from oven and sprinkle with remaining cheddar. Cut into 12 even squares and serve.
Notes
- ingredient and equipment suggestions + substitutions,
- safety & trouble shooting tips
- what to serve with cheddar bacon polenta
You may have used too much liquid OR your oven isn’t hot enough, continue cooking for longer to evaporate it off, and possibly stirring an additional time or two.
Yes! As you can see in the photos, I made two pans (each one slightly different… the one with more bacon was definitely tastier! I froze the squares by letting them cool completely, wrapping them in freezer paper, and then putting into a freezer bag. To reheat I found it better to thaw them, and then heat them in the oven rather than heating in the microwave. It retained the texture better.
However, if you made a batch in a freezer safe pan, it would probably be better to freeze the whole pan and then reheat in the oven until heated through.
If you want to make this ahead, I would combine all the ingredients except the boiling water and refrigerate them. When you’re ready to cook, preheat the oven, boil the water, and finish the recipe!
Other Gluten-Free Brunch Recipes You Will Love
- Flaky Lemon + Blueberry Scones
- Banana Pancake Bites
- Blueberry Orange Smoothie
- Chocolate Hazelnut Biscotti
- White Chocolate Mocha (Starbucks Copycat)
Karen @ Seasonal Cravings
I love the idea of making polenta in the oven, so I knew I had to try this. It was so easy and tasty and my family loved it.
Bella B
I picked up the Bobs Red Mill just to make this recipe. Love that it is gluten free. It turned out great!!! 🙂
Glenda
This was my first time making polenta in the oven. It was delicious! We loved the added flavor of the crumbled bacon. We served it with poached eggs and pancakes and it was a yummy breakfast-for-dinner meal.
chhavi
This was so damn delicious! Though next time I might add a few scallions too!
Sharon McCaskill
that sounds delicious! Great idea
jennifer
FABULOUS! I loved the oven-baking technique -- literally my pet peeve is standing behind a stove top forever . . . making polenta, flipping pancakes, or whatever!!!! This was such a timesaver and I liked how it "set" and could be cut into squares for serving rather than just a big plop on a plate.
Sharon McCaskill
my kids also prefer the firm texture over the 'plop' lol!