Easy polenta lasagna

Prep 20 min
Total 40 min
Serves 6



450 g
medium onion, finely diced
garlic cloves, minced
796-mL can
diced tomatoes, drained
1/4 cup
2 tsp
1/4 tsp


2 cups
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.


Calories 475, Protein 31 g, Carbohydrates 32 g, Fat 25 g, Fibre 3 g, Sodium 637 mg.

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.

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