Herbed ricotta bake with creamy polenta and Italian-style sauce

Comfort food at its best!

When you need a cosy meal, this baked ricotta dish ticks all the boxes – creamy, warming and made for sharing.

Soft, cheesy polenta made with Yallamundi Farm organic eggs forms the perfect base for a rich tomato sauce and herby ricotta. Baked until golden at the edges, it’s the kind of nourishing meal that brings everyone to the table and leaves nothing but full tummies behind.

Serve it straight from the oven with scattered fresh herbs, a drizzle of olive oil and extra cracked pepper for good measure.

Serves: 4–6

Ingredients

For the base

2 cups (500ml) milk
2 cups (500ml) water
4 Yallamundi Organic Free-Range Eggs
2 cups (250g) instant polenta
1½ teaspoons fine salt
1 teaspoon dried thyme
2 teaspoons dried oregano
½ teaspoon garlic powder
1 teaspoon onion powder
160g grated cheddar cheese

For the sauce and topping

800g–1kg tomato-based pasta sauce (around 2 jars)
Olive oil for drizzling
Salt flakes and freshly cracked pepper
Fresh herbs, to serve

Method

Preheat your oven to 220°C (200°C fan-forced).
Pour the pasta sauce into a large ovenproof baking dish — it should be around 5–8cm deep. Bake for 15–20 minutes or until the sauce is bubbling and slightly darkened at the edges. This step deepens the flavour of the sauce.
While the sauce is in the oven, make the polenta. In a large saucepan, whisk together the milk, water, Yallamundi eggs, polenta and all seasonings until the eggs are fully incorporated.
Place the saucepan over medium heat and stir continuously, scraping the corners and bottom to prevent sticking. Cook until the polenta thickens to the texture of mashed potatoes.
Remove from heat and stir through the grated cheddar until melted and fully combined.
Carefully remove the bubbling sauce from the oven. Using two spoons or an ice cream scoop, gently dollop the polenta over the top of the sauce.
Drizzle with a little olive oil, then sprinkle with salt flakes and pepper.
Return to the oven and bake for 10 more minutes. Finish under the grill for 3–4 minutes until the polenta is golden at the edges
Scatter with fresh herbs and serve hot, straight from the dish.

Recipes