Versatile Layered Polenta Recipe

Name: Versatile Layered Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Polenta; 2 cups milk; 1 1/2 cups water; 3 cups cornmeal; 1 1/2 teaspoons salt; 3 tablespoons butter or 3 tablespoons olive oil; 1/2 cup grated parmesan cheese; For the Lasagna; 4 cups soft polenta; 2 cups marinara sauce; 1 cup grated parmesan cheese; 1/2 lb buffalo mozzarella, sliced

Servings: persons

For Polenta
2 cups milk
1 1/2 cups water
3 cups cornmeal
1 1/2 teaspoons salt
3 tablespoons butter or 3 tablespoons olive oil
1/2 cup grated parmesan cheese
For the Lasagna
4 cups soft polenta
2 cups marinara sauce
1 cup grated parmesan cheese
1/2 lb buffalo mozzarella, sliced

1
For the Polenta:
2
Boil the milk and water together.
3
Whisk in the cornmeal and salt. Turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot. It's done in about 15 minutes (still stirring often), but is supposedly even better if you cook it for about an hour - I wouldn't know, I'm always too impatient :).
4
Take of the stove and stir in the butter or olive oil and 1/2 cup parmesan cheese.
5
For the Lasagna:
6
In a 9x9 baking dish, ladle in 1/3 of the polenta. Spread 1 cup tomato sauce over top of the polenta. Arrange half of the mozzarella on top of that and sprinkle with 1/2 cup of parmesan.
7
Ladle over half of the remaining polenta (1/3 of the original amount) and spread the left-over sauce and cheeses on top.
8
Ladle over the last of the polenta and allow the lasagna to sit for about 30 minutes before baking to let the polenta set.
9
Bake in a 350 degree oven until hot and bubbling, about 30 minutes.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For Polenta, 2 cups milk, 1 1/2 cups water, 3 cups cornmeal, and more.

Yes, Versatile Layered Polenta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Versatile Layered Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions