Italian Polenta Casserole

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Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!

Submitted by Kim's Cooking Now
Updated on January 25, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
15 mins
Cook Time:
55 mins
Additional Time:
5 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

For the Marinara:

  • 1 (14 ounce) can cherry tomatoes

  • ¼ cup fresh basil

  • 2 cloves garlic

  • 1 tablespoon red wine

  • ⅛ teaspoon salt

For the Polenta:

  • 3 cups water

  • ½ teaspoon salt

  • ¾ cup polenta

  • 1 cup grated Pecorino Romano cheese

  • 2 tablespoons butter

  • 1 medium zucchini, thinly sliced

  • 1 ½ cups finely shredded Italian-style cheese

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.

  2. Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.

  3. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.

  4. Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.

  5. Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

Editor's Note:

Please note the slight difference in the recipe name, differences in ingredient amounts, and the use of diced tomatoes instead of cherry tomatoes when using the magazine version of this recipe.

Nutrition Facts (per serving)

318 Calories
19g Fat
21g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 318
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 57%
Cholesterol 55mg 18%
Sodium 1036mg 45%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 17g 33%
Vitamin C 18mg 20%
Calcium 502mg 39%
Iron 3mg 16%
Potassium 262mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.