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Polenta Tube Casserole Recipe

The Polenta Tube Casserole recipe involves making a flavorful tomato sauce by sautéing onions, celery, and carrots in olive oil, adding minced garlic, and then mixing in crushed whole tomatoes, parsley, oregano, and basil. The sauce is then combined with polenta, salt, and water, and cooked until thickened. Fontina cheese is added to the polenta mixture, which is then layered in a greased springform pan with more Fontina cheese in between. The casserole is baked in the oven until golden brown and bubbly, then allowed to cool before slicing and serving.
1 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian

Equipment

  • Springform pan
  • Large pot
  • Can opener
  • Measuring cups and spoons
  • Cutting board and knife
  • Grater
  • Mixing bowl
  • Oven mitts
  • Serving utensils

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1 medium Onions (chopped)
  • 1/2 cup celery (chopped)
  • 1/4 cup carrots (chopped)
  • 3 minced garlic cloves
  • 1  28-ounce can whole tomatoes
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • 1/4 cup chopped fresh basil
  • 1 tsp salt
  • 4 cups water 
  • 1 cup polenta
  • 2 cups grated Fontina cheese

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large saucepan or Dutch oven, sauté the onion, celery, and carrot in olive oil over medium-high heat until softened, about 5 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Crush the whole tomatoes in a bowl with your hands or a fork and add them to the pot along with the parsley, oregano, and basil. Stir to combine.
  • Add 4 cups of water and 1 teaspoon of salt to the pot and bring to a boil.
  • Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook the polenta, stirring frequently, for about 20 minutes or until thickened and cooked through.
  • Remove the pot from the heat and stir in 1 cup of grated Fontina cheese until melted.
  • Grease a 9-inch (23 cm) springform pan with butter or cooking spray.
  • Pour half of the polenta mixture into the pan and smooth the top with a spatula.
  • Sprinkle 1 cup of grated Fontina cheese over the polenta layer.
  • Pour the remaining polenta mixture on top of the cheese and smooth the top
  • Sprinkle the remaining 1 cup of grated Fontina cheese over the top of the casserole.
  • Bake the casserole in the preheated oven for 45-50 minutes, or until golden brown and bubbling.
  • Allow the casserole to cool for 10-15 minutes before slicing and serving. Enjoy!

Notes

  • The recipe calls for a 28-ounce can of whole tomatoes. If you can't find canned tomatoes with basil, you can use regular canned tomatoes and add some fresh basil to the sauce.
  • The polenta should be gradually whisked into the boiling water to prevent lumps from forming.
  • The Fontina cheese can be substituted with another type of cheese, such as mozzarella or Parmesan, if desired.
  • The casserole should be allowed to cool for a few minutes before slicing and serving to allow it to set.
Keyword extra virgin olive oil, Fontina cheese, polenta