Try one of my all-time favorite recipes for dinner tonight! Layers of creamy polenta, Italian seasoned ground turkey & roasted cherry tomatoes make up this delicious, gluten free turkey casserole. This healthy recipe is also easy to make in under 45 minutes!
As a food blogger, it’s hard to pick your favorite recipe. Shoot, it’s hard to pick your top 10 favorite recipes, but this one is definitely in my top 10!
I originally shared this recipe on the blog in 2014 and I’ve made it at least 100 times since then! It’s so easy to toss together. I almost always have all of the ingredients on hand and Kurt and I both love it! Bonus, it’s on the healthy side, low in calories and gluten free!
I like to make it for an easy weeknight dinner, then eat the leftovers for lunch throughout the week. It seriously makes the best leftovers! But the great thing about this dish is that it also looks fancy enough to serve at a dinner party.
I made it for one of my best friends and her husband. Their response, “this is the best thing I’ve ever eaten that you’ve made”! Coming from people who have eaten dozens of my recipes over the years, I took this as a huge compliment!
A layer of creamy polenta + basil pesto + Italian seasoned turkey and veggies + roasted balsamic cherry tomatoes = a seriously scrumptious casserole! I can guarantee you this will be one of the best casserole recipes you’ve ever tried!
Last week I was really craving pizza so I did what any good food blogger would do, I placed all of the delicious components of pizza on top of polenta in little ramekins to form mini polenta pizzas!
While the texture isn’t the same as traditional pizza, the flavor sure is!
As I dug my fork into one of these little pizza delights, the pesto seeped into the creamy polenta, giving it amazing flavor, while the roasted tomatoes give it a burst of freshness, topped with creamy mozzarella and crispy bacon.
This dish is packed with so many amazing flavors, it was reallyhard to put my fork down!
Mini Polenta Pizza Ingredients
2 cups cherry tomatoes
4 cloves garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp black pepper
2 tbsp fresh basil (chopped)
4 slices bacon
18 oz prepared polenta
¼ cup sun dried tomato pesto
1 cup mozzarella cheese
¼ cup sun dried tomatoes
Mini Polenta Pizza Instructions
Preheat the oven to 400°F. Place the tomatoes and garlic on a baking sheet covered with foil. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
Place into the oven for 25 minutes.
While the tomatoes are roasting, cook the bacon until crispy.
Place the polenta in the bottom of 6 soufflé ramekins.
Top with the pesto.
Then the roasted tomatoes and garlic.
Add the mozzarella cheese.
Top with the crispy bacon.
Place into the 400° oven for 8-10 minutes or until the cheese is melted.
Top with the sun dried tomatoes and garnish with additional basil.
Sometimes a random craving will lead to a beautiful new discovery. This dish is definitely one delightful discovery!
I ate two of these for dinner, but one would be great as a starter or hors d’oeuvre at a dinner party!
The presentation is beautiful and they look as if they’re “high maintenance pies” but really they’re very quick and easy to prepare!