Are you craving a mouthwatering Italian-inspired dish that's both incredibly easy to make and guaranteed to impress? Look no further than this sensational Polenta and Meatball Casserole! Imagine a creamy, smooth polenta base topped with juicy meatballs, rich marinara sauce, and a blanket of melted mozzarella cheese that will have your family begging for seconds. This one-pan wonder transforms simple ingredients into a restaurant-quality meal that's perfect for busy weeknights or weekend gatherings.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1 pound meatballs
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- In a large saucepan, bring 4 cups of water to a rolling boil. Add 1 teaspoon of salt to the water.
- Slowly whisk in the polenta, stirring constantly to prevent lumps from forming. Reduce heat to low and continue cooking, stirring frequently, until the polenta thickens and becomes smooth (about 10-12 minutes).
- Pour the cooked polenta into the prepared baking dish, spreading it evenly across the bottom to create a smooth base.
- If using pre-cooked meatballs, warm them slightly. If raw, cook the meatballs thoroughly before adding to the casserole.
- Arrange the meatballs evenly over the polenta layer, then pour the marinara sauce over the top, ensuring the meatballs are well-coated.
- Sprinkle the shredded mozzarella cheese evenly over the entire casserole, covering the meatballs and sauce.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the layers to set.
- Serve hot, garnishing with fresh basil or parsley if desired. Cut into portions and enjoy your Easy Polenta and Meatball Casserole.
Tips
- Whisk the polenta slowly and constantly to prevent lumps and achieve a smooth, creamy texture.
- For extra flavor, consider using homemade marinara sauce or adding Italian herbs to your store-bought sauce.
- If using frozen meatballs, ensure they are completely thawed and heated through before adding to the casserole.
- For a crispy top, broil the casserole for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- Let the casserole rest for 5-10 minutes after baking to allow the layers to set and make serving easier.
- Experiment with different cheese blends like adding some Parmesan or provolone for extra depth of flavor.
- This dish is perfect for meal prep - it reheats beautifully and can be stored in the refrigerator for 3-4 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
