Easy polenta lasagna


( 13 ratings )

Preparation time:
20 minutes
Total time:
40 minutes
6 Servings
Easy polenta lasagna recipe

Roberto Caruso


  • 450 g lean ground beef
  • medium onion, finely diced
  • garlic cloves, minced
  • 2 tsp Italian seasoning
  • 796 mL can diced tomatoes, drained
  • 1/4 cup tomato paste
  • 2 tsp brown sugar
  • 1 tsp hot-red-pepper flakes
  • 1/4 tsp salt

  • 2 cups milk
  • 1 cup beef broth, preferably low-sodium
  • 1 cup fine cornmeal
  • 2 cups grated cheddar


  • Position oven rack in upper third of oven. Preheat broiler. Lightly spray an 8×8 inch square baking dish.
  • Heat a large non-stick frying pan over medium-high. Add beef. Using a fork to break up meat, cook until no pink remains, about 2 min. Add onion, garlic and seasoning. Cook until onion is soft, about 3 min. Stir in tomatoes, tomato paste, sugar, pepper flakes and salt. Cook, stirring occasionally, 5 min.
  • Boil milk and broth in a medium saucepan. Slowly whisk in cornmeal until thickened but still loose, about 1 min. Pour half of polenta into prepared dish and spread to cover bottom. Top with half of meat mixture. Sprinkle with half of cheese. Repeat with remaining polenta, meat and cheese.
  • Broil until cheese is melted, about 5 min. Let stand 5 min before serving.

Wine Pairings:

Reach past the cabernet sauvignon to its muscular cousin, cabernet franc. Deep and chewy plum and cherry – with a tickle of clove for added allure – are the flavours to intensify savoury tomato-rich Mediterranean dishes like Easy Polenta Lasagna.
Inniskillin Cabernet Franc, Ontario, $14.

Nutrition (per Serving)

31 g
32 g
25 g
637 mg

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One comment on “Easy polenta lasagna

  1. This looks really good just wondering why it was found under “Vegetarian recipes”?


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Easy polenta lasagna


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