Keto Baked Polenta Ham and Cheese Stackers
These golden polenta stackers feature layers of creamy cornmeal polenta alternated with savory deli ham and melted cheddar cheese. The overnight chilling process allows the polenta to firm up perfectly for cutting clean rounds that bake to crispy-edged perfection. The final broiled cheese topping creates an irresistibly gooey finish that makes these ideal for brunch entertaining, appetizer platters, or a satisfying comfort food dinner. What sets this version apart is the structured layering technique and the dual cooking method that creates both crispy exteriors and molten cheese centers.
Ingredients
Instructions
- 1
Bring milk and stock to a simmer
- 2
Whisk in cornmeal and turn heat to low
- 3
Cook for 35-45 minutes, stirring constantly to form polenta
- 4
Line baking dish with parchment
- 5
Spread 1/3 of polenta mixture in thin layer
- 6
Sprinkle light cheese layer, add ham, then more cheese
- 7
Add another 1/3 polenta for middle layer
- 8
Add cheese, ham, and more cheese
- 9
Top with final polenta layer and spread smooth
- 10
Cover with parchment and press down firmly
- 11
Refrigerate overnight
- 12
Preheat oven to 450°F
- 13
Cut out rounds with cookie cutter or tin can
- 14
Place rounds on greased baking sheet
- 15
Bake for 15 minutes until edges crisp and brown
- 16
Turn on broiler
- 17
Top with cheese squares and broil until gooey
Tips
Work quickly when layering as polenta firms up fast once it starts cooling
Press the final layer firmly with parchment to ensure clean cuts and even cooking
Use a sharp round cutter and cut straight down without twisting for cleanest edges
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven until warmed through.
Can be assembled and chilled up to 2 days before cutting and baking. Cut rounds can be refrigerated overnight before final baking step.
Serve hot immediately after broiling for best cheese texture. Can be kept warm in low oven for 30 minutes.
Common Mistakes
Don't skip the overnight chilling or rounds will fall apart when cutting
Work quickly when layering to prevent polenta from setting unevenly
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without the overnight chilling?
The overnight chilling is essential for the polenta to firm up enough to cut clean rounds. Without it, the stackers will fall apart during cutting and baking.
What if I don't have a round cookie cutter?
An empty tin can works perfectly as a cutter. Just make sure it's clean and has a sharp edge for cutting through the firm polenta.
How long will these keep in the refrigerator?
The assembled stackers keep covered in the refrigerator for up to 3 days before cutting and baking. Once baked, they're best eaten within 2 days.