Go Back
Baked Polenta Casserole
Print Recipe
No ratings yet

Baked Polenta Casserole

Ingredients

  • 1 cup medium grind cornmeal
  • 1/2 tsp salt
  • 1 # lean ground turkey
  • 8 oz sliced mushrooms
  • 2 Tbsp Italian seasoning*
  • ~24 oz jar spaghetti sauce
  • ~1 Tbsp olive oil
  • 1/2 cup shredded parmesan cheese (optional)

Instructions

  • Preheat oven to 350 F.
  • Bring 4 cups of water to a boil and add 1 cup cornmeal, whisking constantly.
  • Add 1⁄2 tsp salt and reduce heat to low. Continue to cook for 30-35 minutes. Whisk occasionally, making sure to scrape edges/bottom of pan to avoid sticking. Remove from heat.
  • In a large sauté pan over med-high heat, cook the following for ~12 minutes: 1 # ground turkey (break apart as you cook), 8 oz sliced mushrooms, 2T Italian seasoning.
  • Stir in ~24oz jar of spaghetti sauce, remove from heat.
  • Grease a 9x13 pan w/ olive oil.
  • Assemble by layering in a 9x13” pan:
    -  1/3 turkey tomato sauce
    -  layer of polenta (spread with a knife)
    -  1/3 turkey tomato sauce
    -  layer of polenta
    -  remaining turkey tomato sauce
  • Sprinkle w/ 1⁄2c parmesan cheese, optional
  • Bake for 30 mins, covered, or until bubbly. Cool ~10min.