Italian Polenta Turkey Casserole

Italian Polenta Turkey Casserole

This dish. This dish!!! Seriously, this dish y’all! 

Ok, I think you get my point, I’m obsessed with this dish! So simple, so much flavor!

But don’t take my word for it, one of my best friends came over for dinner last week and said, “this is the best thing I’ve ever eaten that you’ve made!”  Coming from someone who has eaten dozens of my recipes over the years, I took this as a huge compliment, and knew that I had a winner on my hands!

Gluten Free Italian Turkey Casserole

My original idea was to make a Polenta Lasagna, basically my version of gluten free lasagna, then it became less like lasagna and more just a layered dish of deliciousness!

Italian Polenta Pesto Turkey Casserole

It basically became the meaty version of my famous Tomato Kale Polenta Skillet (which I’m also totally obsessed with!)

Italian Polenta Pesto Turkey Casserole

I began with a layer of creamy polenta, topped with homemade fresh basil pesto, a layer of Italian ground turkey and mushrooms, then finished off with fresh cherry tomatoes tossed in balsamic vinegar and olive oil. YUM!

Gluten Free Italian Turkey Casserole

So many flavors and textures in this dish, and it’s gluten free and healthy! Winning!

Italian Polenta Turkey Casserole Ingredients

Ingredients

  • 3 tbsp olive oil (divided)
  • ½ cup onion (chopped)
  • 1 cup baby bella mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 1 lb ground turkey
  • 1 tbsp fresh parsley (chopped)
  • 1 tsp dried oregano
  • 1 tbsp fresh basil (chopped)
  • 18 oz polenta
  • ½ cup basil pesto (click link for homemade recipe)
  • 2 cups cherry tomatoes
  • 1 tbsp balsamic vinegar
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • ½ cup parmesan cheese (optional topping)

Preheat the oven to 400°.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onions & mushrooms, saute 3-4 minutes, then add the garlic and saute for 1-2 minutes. Add the ground turkey and cook through. Add the parsley, oregano and basil to the ground turkey. Reduce heat and simmer for 5-10 minutes.

Place the polenta in the bottom of a baking dish. Cover with the pesto.

Italian Polenta Turkey Casserole Recipe

Top with the cooked ground turkey mixture.

Italian Polenta Turkey Casserole Recipe

In a large bowl, toss the cherry tomatoes with the remaining 2 tbsp olive oil, balsamic vinegar, salt and pepper. Pour the tomatoes over the turkey.

Italian Polenta Turkey Casserole Recipe

Place in the oven and cook for 20 minutes.

Gluten Free Italian Polenta Turkey Casserole

Top it all off with a little parmesan, if you’re feeling cheesy like that 😉

Gluten Free Italian Polenta Turkey Casserole

Grab a spoon and dig in!

Looking for more gluten free goodness? Check out my Pinterest board filled with over 120 great gluten free recipes!

Italian Turkey Casserole

♣ Vegetarian Option: Substitute meatless crumbles for ground turkey to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Italian Polenta Turkey Casserole

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 4

Italian Polenta Turkey Casserole

Ingredients

  • 3 tbsp olive oil (divided)
  • ½ cup onion (chopped)
  • 1 cup baby bella mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 1 lb ground turkey
  • 1 tbsp fresh parsley (chopped)
  • 1 tsp dried oregano
  • 1 tbsp fresh basil (chopped)
  • 18 oz polenta
  • ½ cup basil pesto (click link for homemade recipe)
  • 2 cups cherry tomatoes
  • 1 tbsp balsamic vinegar
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • ½ cup parmesan cheese (optional topping)

Instructions

  1. Preheat the oven to 400°.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat.
  3. Add the onions & mushrooms, saute 3-4 minutes, then add the garlic and saute for 1-2 minutes.
  4. Add the ground turkey and cook through.
  5. Add the parsley, oregano and basil to the ground turkey.
  6. Reduce heat and simmer for 5-10 minutes.
  7. Place the polenta in the bottom of a baking dish.
  8. Cover with the pesto.
  9. Top with the cooked ground turkey mixture.
  10. In a large bowl, toss the cherry tomatoes with the remaining 2 tbsp olive oil, balsamic vinegar, salt and pepper.
  11. Pour the tomatoes over the turkey.
  12. Place in the oven and cook for 20 minutes.
  13. Top with the parmesan cheese, if you would like.
http://whitneybond.com/2014/09/16/italian-polenta-turkey-casserole/