CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Casserole with polenta


  • 1 1/2 cups polenta
  • 1 small onion, chopped
  • 1 lb. kabocha squash, peeled and cut into 1-inch cubes
  • 1 15-oz. can diced tomatoes with chiles
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • Pinch of salt
  • Cornmeal
  • 4 1/2 cups water


  1. To make Polenta Topping: Whisk together cornmeal, salt, and 4½ cups water to a boil until polenta is thick and stiff, stirring frequently remove from heat .
  2. Preheat oven to 375°F. Heat 2 tablespoons of oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often
  3. Stir in squash, tomatoes . Cook 5 minutes, stirring occasionally. Stir in ½ cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
  4. Coat 8- x 11-inch baking dish with cooking spray. Spoon squash mixture over polenta. Smooth polenta over top. Bake 30 minutes, or until heated through and top is lightly browned.

You might like

View All Recipes
Turkey a la king casserole Turkey a la king casserole
Twice-baked potato casserole Twice-baked potato casserole
Butternut squash and kale strata Butternut squash and kale strata
Tartiflette Tartiflette