Layered Polenta Casserole Recipe
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Layered Polenta Casserole Recipe

A layered Polenta casserole dish. You can also use grits instead of polenta in this dish.
Prep Time25 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: Italian polenta recipe, polenta casserole
Servings: 4 servings
Calories: 342kcal
Author: Helene D'Souza


For the Polenta Layer:

  • 1 cup Polenta
  • 1/2 cup Water
  • 1/2 cup Milk
  • 2 Tablespoon Butter
  • pinch Salt
  • pinch Pepper

For the Tomato, Olive Layer:

  • 10 Olives whole or sliced
  • 1 cups Tomato Sauce
  • pinch Salt
  • pinch Black Pepper
  • Basil optional

For the White Sauce (Bechamel):

  • 1 Tablespoon Butter
  • 1 Tablespoon White Flour
  • 1 3/4 cups Milk
  • pinch Salt
  • pinch Black Pepper

For the Topping:

  • Parmesan Cheese


  • For the Polenta, cook the Polenta, water, milk, butter, salt, and pepper together. Keep on low heat and stir continuously for about 5 minutes. 
  • Keep your attention towards the Polenta, cause it can burn on really quickly and cooks up super fast. Remove it from the heat once it starts to boil up.
  • Spread half amount of the polenta into a baking dish to create the first layer.
  • For the white sauce, heat up a saucepan with the butter.
  • Continue adding in the White flour. Keep on stirring with a whisk on slow heat. 
  • Then pour in the milk. Stir well, season and keep on whisking the sauce till it gets thick by itself. Remove from the heat and keep aside.
  • Preheat your oven to 350 Celsius/ 180 Fahrenheit.
  • Mix the Tomato Sauce with the olives, basil, salt, and black pepper
  • Spread the mixed tomato sauce over the polenta layer
  • Then add the remaining polenta to form the layer over the tomato paste.
  • Then spread the white sauce over the polenta to create a creamy layer.
  • At last spread the Parmesan Cheese over the white sauce.
    Layered Polenta Casserole Recipe
  • Bake the casserole dish for about 15 minutes at 350 Fahrenheit/180 Celsius.


  1. Use a homemade or readymade tomato sauce. I made my own chunky tomato sauce by adding whole onions to it for texture. You can add regular ragu as well.


Calories: 342kcal | Carbohydrates: 43g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 612mg | Potassium: 438mg | Fiber: 1g | Sugar: 9g | Vitamin A: 875IU | Vitamin C: 4.3mg | Calcium: 168mg | Iron: 1.2mg