Meatball And Polenta Casserole Recipes

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CHEESY POLENTA CASSEROLE



Cheesy Polenta Casserole image

A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.

Provided by DOCTOR KITTEN

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
  • Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
  • Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
  • Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g

ITALIAN POLENTA CASSEROLE



Italian Polenta Casserole image

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

Provided by Kim's Cooking Now

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 6

Number Of Ingredients 12

1 (14 ounce) can cherry tomatoes
¼ cup fresh basil
2 cloves garlic
1 tablespoon red wine
⅛ teaspoon salt
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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
  • 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.
  • 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.
  • Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
  • Bake 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.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 21.3 g, Cholesterol 54.7 mg, Fat 18.8 g, Fiber 2.4 g, Protein 16.7 g, SaturatedFat 11.4 g, Sodium 1035.9 mg, Sugar 3.3 g

BEEF AND POLENTA BAKE



Beef and Polenta Bake image

This filling ground beef casserole with a cornmeal-based crust comes together quick and will have everyone asking for seconds.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 12

2 cups milk
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 teaspoon salt
1 cup instant polenta
1 1/2 cups finely shredded Parmesan cheese (6 oz)
1/2 teaspoon freshly ground pepper
1 lb ground beef round
1 cup chopped onion (1 large)
1 package (8 oz) sliced fresh baby portabella mushrooms (about 3 cups)
1 bag (6 oz) fresh baby spinach leaves
1 jar (24 oz) fire-roasted tomato and garlic pasta sauce
Chopped fresh basil, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat milk, broth and 1/2 teaspoon of the salt to boiling over medium heat. Gradually stir in polenta with whisk. Cook 3 to 4 minutes, stirring constantly, until thickened. Stir in 1/2 cup of the cheese and 1/4 teaspoon of the pepper. Spread polenta in baking dish.
  • In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef; set aside. Add onion and mushrooms to skillet; cook 5 to 8 minutes, stirring occasionally, until tender. Add spinach; cook 1 minute or until wilted. Stir in beef, pasta sauce and remaining 1/4 teaspoon salt and pepper. Spoon mixture over polenta.
  • Bake uncovered 20 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is golden brown. Sprinkle with basil.

Nutrition Facts : Calories 350, Carbohydrate 31 g, Fiber 4 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1190 mg

MEATBALL AND POLENTA CASSEROLE



Meatball and Polenta Casserole image

Make and share this Meatball and Polenta Casserole recipe from Food.com.

Provided by Lorraine of AZ

Categories     Grains

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package refrigerated prepared polenta
1 (32 ounce) package frozen precooked italian meatballs
1 (10 ounce) can condensed golden mushroom soup
3/4 cup water
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded parmesan cheese (2 oz.)

Steps:

  • Cut the polenta into 12 slices, making each sliice about 1/2-inch thick. Line bottom of a 9"x13" baking dish with polenta slices.
  • Place the frozen meatballs on the polenta.
  • In a bowl, combine soup, water, mushrooms, seasoning, garlic powder and pepper. Pour over the meatballs.
  • Bake, uncovered, in preheated oven 45 minutes. Sprinkle with cheesel Let stand 5 minutes before serving.

Nutrition Facts : Calories 115.3, Fat 6.2, SaturatedFat 3.2, Cholesterol 15.7, Sodium 802.9, Carbohydrate 7.6, Fiber 0.4, Sugar 2.5, Protein 7.8

ITALIAN POLENTA CASSEROLE



Italian Polenta Casserole image

Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.

Provided by Julesong

Categories     Pork

Time 1h10m

Yield 2 casseroles, 8 serving(s)

Number Of Ingredients 12

12 ounces bulk hot Italian sausage (or links removed from casings)
12 ounces lean ground beef
16 ounces chopped onions
4 garlic cloves, finely chopped (or more to taste)
1 (28 ounce) can whole tomatoes in puree
1 (1 lb) eggplant, cut into 1/2-inch pieces
4 cups water
1 3/4 cups chicken broth (1 14 to 14 1/2-ounce can)
1 1/2 cups cornmeal
1/2 teaspoon salt
3/4 cup freshly grated pecorino romano cheese or 3/4 cup parmesan cheese, plus
freshly grated pecorino romano cheese (for topping) or 3/4 cup parmesan cheese (for topping)

Steps:

  • In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
  • To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
  • Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
  • Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with a couple tablespoons additional grated Romano, Parmesan, or Asiago.
  • Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. (Freeze the other one for later.).
  • Makes 8 servings (in 2 casserole dishes).
  • Note: if you want to lower the fat content, use turkey Italian sausage. Make sure to use quality sausage - I've used my favorite, our freshly made Merguez, and good sausage really makes a difference.

Nutrition Facts : Calories 352.6, Fat 17.2, SaturatedFat 6, Cholesterol 52.1, Sodium 867.4, Carbohydrate 29.1, Fiber 4.5, Sugar 4.4, Protein 20.8

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