Polenta Casserole with Kale and Bolognese Sauce

by katerina on May 28, 2013

Why is it that the word casserole has such bad connotations?

I suppose I could avoid this by calling this a polenta and bolognese gratin or a layered polenta with kale and bolognese sauce, but let’s face it a casserole is a casserole and that makes this comforting, freezer-friendly and easy to make ahead.

Polenta and Bolognese Casserole

This polenta recipe can be made with prepackaged polenta, instant polenta or you can feel free to make it from scratch. Because you will want it soft enough to be malleable – might I suggest instant?

Print Recipe

Polenta Casserole with Kale and Bolognese Sauce

(6 servings)

1 teaspoon olive oil
1/2 onion, diced
1 lb ground beef
1 clove garlic, minced
salt and freshly ground pepper
1/2 cup red wine
1 700ml can of tomatoes
1 head kale
4 cups cooked polenta (or one tube instant, warmed and water added until soft)
1/2 cup grated gruyere
1 teaspoon butter

Heat a sauce pan to medium heat and add the olive oil and onion, stir the onion until it starts to soften and then add the beef, garlic and a big pinch of salt and pepper. Stir until beef is browned through. Add the red wine and cook until reduced by half. Add the tomatoes, and bring to a gentle simmer. Break apart the tomatoes with a spoon and allow to simmer for 30 minutes. Turn on oven to 375F.

While the sauce is cooking, prepare your polenta if required - if using pre-cooked polenta soften it in the microwave with a touch of water. Also, cook the kale. Heat a large frying pan to medium heat. Wash, the kale. Remove the kale form it's stems and chop roughly. Place in a large frying pan still wet. Turn heat on to medium and add a pinch of salt. Saute in the pan until soft and cooked through. Remove and reserve.

To assemble the casserole butter an 8"x8" square dish and layer in one third of the polenta and press down. Top with a third of the sauce, followed by half of the kale and one quarter of the cheese. Repeat another identical layer and then top with remaining polenta, sauce and lots of the cheese. Bake for 20 minutes and allow to rest before serving.


Prep Time: 5 minutes | Cooking Time: 60 minutes | Total Time:65 minutes
Calories(approximate per serving): 600



{ 3 comments… read them below or add one }

Liz May 28, 2013 at 3:54 pm

Thank you for the nice recipe. Have a great week!

Reply

Chris May 28, 2013 at 11:13 pm

Can you define ‘casserole’? It was interesting that you started on that note, because the recipe was much much nicer than I had pictured in my head before i’d opened the email :-)

Reply

katerina May 30, 2013 at 5:58 pm

I think that is kinda the point right? hehe. Glad you opened the email:)

Reply

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