Stuffed Polenta with Meat Sauce
Submitted by LeanneCox
Stuffed polenta with meat sauce: two layers of Parmesan polenta sandwiching a meaty tomato-basil sauce and mozzarella, baked hot until bubbly. A lighter Italian alternative to lasagna.
YIELD
8 servingsPREP
45 minCOOK
1 hrsREADY
1 hrsStuffed polenta is the lighter, sturdier cousin of lasagna, with cornmeal layers standing in for pasta sheets. The technique is clever: a thick polenta base gets cooked stovetop, divided between two square pans, and chilled in the freezer for 20 minutes until it’s firm enough to invert and stack like the layers of a cake.
Between the layers goes a quick meat sauce of broiled lean ground beef, crushed tomatoes, tomato paste, basil, oregano, and rosemary, plus shredded mozzarella and Parmesan. A second polenta slab inverts on top, more sauce gets spread over, and the whole thing goes into a hot 450°F (230°C) oven for 15 minutes until the cheese melts and the edges crisp.
The end result: tidy squares with a meat-sauce middle, naturally gluten-free thanks to the cornmeal, and quite a bit lighter than a traditional lasagna without sacrificing the comfort.
Pro Tips
- Whisk the cornmeal into boiling water in a slow, steady stream, whisking constantly. Dumping it in all at once gives you lumps that won’t smooth out no matter how long you cook.
- Stir the polenta with a wooden spoon, not a whisk, after the initial incorporation. Whisking later makes it gluey instead of creamy.
- Don’t skip the freezer chill. Warm polenta won’t hold its shape when you invert the second pan, and the whole stack collapses.
- Spray the pans well or line with parchment. Polenta sticks fast as it cools, and a stuck slab tears apart on the inversion.
Variations
- Use Italian sausage instead of ground beef for a richer, more sausage-and-cheese feel.
- Add sautéed mushrooms or spinach to the meat sauce for a more vegetable-forward layer.
- Sprinkle red pepper flakes between the layers for a spicier, arrabbiata-style version.
Ingredients
Directions
POLENTA: In a heavy medium saucepan, bring 3¼ cups of water to a boil over high heat.
With a large wire whisk, slowly whisk in the cornmeal in a steady stream, whisking rapidly and constantly to prevent lumps.
Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until very thick, about 15 minutes.
Remove from the heat and stir in half of the Parmesan cheese.
Coat two 9-inch square baking pans with nonstick cooking spray.
Spread the polenta evenly in the two pans.
Place the pans in the freezer for 20 minutes to chill.
Heat the oil in a medium saucepan over medium heat.
Add the onion and garlic; sauté for 1 minute.
Cover and let steam 10 minutes, stirring occasionally.
Add the cooked ground beef, tomatoes, tomato paste, and seasonings.
Bring to a boil. Reduce heat to medium-low and cook for 15 minutes.
Preheat the oven to 450F.
When the polenta has chilled, spread half of the meat sauce evenly over one layer in pan.
Top with half of the mozzarella and half the remaining Parmesan cheese.
With your fingers, loosen the edges of the polenta in the other pan.
Invert the second pan over the first so that the drops out into place.
Spread evenly with the remaining sauce and sprinkle with the remaining cheeses.
Bake until hot and bubbly, about 15 minutes.
Cut into squares to serve.
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