Polenta Casserole

This Polenta Casserole is an easy family dinner! Polenta topped with homemade meat sauce and cheese – my kids loved this recipe!

I didn’t grow up eating polenta so honestly, I wasn’t exactly sure what polenta was for the longest time! Last year on a date night, Paul had polenta as the side dish to his dinner entree. He was too into it, but I actually loved it! Of course I had to look up some polenta recipes to try at home.

What is polenta?

Polenta is basically cornmeal made into a porridge or oatmeal consistency. In a lot of dishes, it’s used as the base on which other ingredients are layered on top of. Just like in this homemade Polenta Casserole recipe!

Lately, our family has been really trying new ingredients as a way to really mix up our dinners. I’ve said this before on Mostly Homemade Mom, but I tend to get into a dinner rut a few times each year. Winter is usually one of those times!

This is honestly one of those “no brainer” dinners that your family will instantly love. Even Paul, not being really crazy about polenta, liked this dinner. Really though, a fresh, homemade meat sauce will win anyone over – am I right?!

Polenta Casserole

This Polenta Casserole is an easy family dinner! Polenta topped with homemade meat sauce and cheese - my kids loved this recipe!

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Course: Dinner

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 servings

Calories: 252kcal

Author: Kelly Miller

Ingredients

• ▢ 3 cups water
• ▢ 1 cup yellow cornmeal
• ▢ 1 tsp salt
• ▢ 1/2 tsp Montreal Steak seasoning
• ▢ 2 cups shredded cheddar cheese divided
• ▢ 1 lb ground beef
• ▢ 1 onion diced
• ▢ 1 zucchini diced
• ▢ 28 oz diced tomatoes
• ▢ 6 oz tomato paste

Instructions

• In a small saucepan, bring water to a rolling boil. Stir in cornmeal and salt and reduce heat to low. Continue to simmer, stirring constantly, for 3 minutes - it will thicken considerably.
• Remove from heat and stir in 1 cup cheese and Montreal Steak seasoning. Spread into the bottom of a greased 9 x 13 baking dish.
  
• In a deep skillet, saute ground beef, onion, and zucchini until beef is brown and vegetables are tender. Drain and return to pan.
• Stir in undrained tomatoes and tomato paste. Cook on low for 10 minutes.
• Spread over polenta layer in baking dish. Bake at 350 for 25 minutes. Sprinkle remaining cheese on top and bake an additional 5 minutes, or until cheese is melted. Allow to cool slightly before serving.

Nutrition

Calories: 252kcal | Carbohydrates: 16g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 460mg | Potassium: 487mg | Fiber: 2g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 12.9mg | Calcium: 175mg | Iron: 2.4mg

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