Cheesy Polenta Casserole

Cheesy Polenta Casserole


"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."

Ingredients 50 m {{adjustedServings}} servings 233 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
  2. 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.
  3. 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.
  4. Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Tips & Tricks
Chicken Noodle Casserole I

See how to make a terrific weeknight casserole.

Turkey Noodle Casserole

See how to make this classic casserole starring leftover Thanksgiving turkey.

Rate recipe

Your rating


Reviews 21

  1. 27 Ratings


I will definitely make this again but I made several changes, which is why it's getting 4 stars: I substituted about 1 c. frozen [mixed] bell pepper for the green bell pepper, ~1/4 c. white onion for the green onion, and plain tomato sauce (about 22 oz. or so) for the marinara sauce [after each layer of tomato sauce, I sprinkled on some Italian seasoning]. I upped the garlic to at least a Tablespoon. Because I was serving this as a main dish, I sauteed eight 1/4" slices of eggplant in olive oil to create two additional layers. I mixed all 3 of the cheeses together (1/2 c. fontina and just over 1 c. mozzarella). The Parmesan naturally fell to the bottom of the bowl and mostly ended up on the top of the casserole anyway. The eggplant was the perfect addition to this dish and really soaked up the tomato sauce nicely. Next time, my top layers will go tomato sauce, polenta, and then the cheese - this way the polenta on the top will brown slightly and add a nice crunch. Although this was absolutely delicious, I would not make it for "fancy" company as it is a bit sloppy to serve. This might be because I used 1.5 times the sauce suggested or the fact that we were starving and didn't let it cool. If using an 8x8, I suggest cutting your polenta into 18 slices - 9 slices for each of 2 layers, and 8 slices of eggplant, 4 slices per layer. A hit with the adults and my 10 month old son.


This was a great dish! I added a couple of chopped portobello mushrooms after cooking the peppers and onions a bit. I also didn't have any nice cheese on hand, so I used grated cheddar and mozzarella for the cheese. Still, it was extremely tasty! Even the kids (6 and 8) asked for seconds!


I make my own polenta (it's easier and a LOT cheaper!) and my own basil marinara sauce. It is delicious.