Go Back
Italian Polenta Bake Recipe

Italian Polenta Bake Recipe

How to make Italian Polenta Bake Recipe ?A great change-up on your typical casserole, complete with spiced ground pork and layers of smooth, creamy polenta
Course Dinner
Cuisine international
Keyword Italian Polenta Bake Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 serves
Calories 400kcal


  • 1 tablespoon butter
  • 1 cup ground polenta cornmeal
  • 2 cups heavy cream
  • 2 cups tap water
  • 1 cup chicken

For the casserole layer

  • 1 lb ground pork
  • 1 onion,minced
  • 2 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 1 teaspoon fennel seed
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon sea salt
  • 1/8 cup tap water
  • 1 tomato, diced
  • 1 green bell pepper, cored and diced
  • 1 cup shredded parmesan cheese


Make the polenta

  • Melt the butter over medium heat and add the polenta. Stir to lightly coat, then add the heavy cream, water and chicken stock. Cook, stirring often, until the polenta is soft and has absorbed most of the liquid, about 30 minutes. Remove from heat and allow to cool slightly before use.

Make the casserole layer

  • Preheat the oven to 350*F. Pour half of the polenta into the bottom of a heavily greased 8”x8” baking dish and bake for 25 minutes. Remove and set aside.
  • Cook the ground pork over medium heat, crumbling it well as it browns. Once the pork is mostly browned, add the onions and cook until they have softened. Add the garlic, ginger, fennel, cumin, pepper and sea salt and cook until the garlic has softened and is fragrant, about 1-2 minutes. Transfer the contents of the pan to dish, and add the tomato, green pepper and water. Deglaze the pan, scraping up as much of the brown bits off the bottom as you can, and lightly cooking the tomatoes and pepper in the process. When most of the water has cooked off, remove the tomatoes and pepper and set aside.
  • Layer the sausage mixture on top of the baked polenta in the baking dish. Add the tomatoes and peppers on top in an even layer, and pour the rest of the polenta on top, smoothing it out as much as possible. Sprinkle with parmesan cheese and place back in the oven and bake for a further 20 minutes, until the cheese has browned and the edges of the pan have crisped. Remove from the oven and allow to cool slightly before serving.