Try this comforting, flavor-packed dinner tonight. Creamy polenta layered with Italian-seasoned ground turkey, savory sautéed vegetables, basil pesto and roasted cherry tomatoes makes a simple, naturally gluten-free turkey casserole that comes together in about 40 minutes.
Bring big flavor to casserole night
It’s hard to choose a single favorite recipe, but this one has quickly become a go-to in my kitchen. I first posted it years ago and have made it countless times since — it’s easy, satisfying and versatile. The combination of creamy polenta, herb-forward turkey and roasted tomatoes feels elevated, yet it’s perfect for a busy weeknight.
This dish is naturally gluten free (when you use store-bought or homemade polenta that’s gluten free), relatively light, and packs plenty of protein and fresh vegetable flavor. It’s great for dinner and makes excellent leftovers for lunches the next day.
If you want to impress guests, this casserole looks beautiful on the table but still requires minimal effort to assemble. A layer of polenta spread with basil pesto, a savory pan of Italian-seasoned turkey and veggies, and a topping of balsamic-roasted cherry tomatoes produces a comforting, flavorful meal everyone will enjoy.
How to make it
- Sauté the vegetables. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add diced onion and sliced baby bella mushrooms and cook for 3–4 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Brown the turkey. Add 1 pound of ground turkey to the skillet and cook until no longer pink. Season with Italian seasoning, then reduce heat and simmer 6–8 minutes to let the flavors meld.
- Assemble the casserole. Spread 16 ounces of prepared polenta across the bottom of an 8″ x 10″ or similar baking dish. Spoon 1/2 cup basil pesto over the polenta in an even layer. Add the cooked turkey and vegetable mixture on top of the pesto.
- Top with roasted tomatoes and bake. Toss 2 cups cherry tomatoes with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Scatter the tomatoes over the turkey layer. Bake uncovered at 400°F for 20 minutes. Remove from oven and, if desired, sprinkle with 1/2 cup grated Parmesan and chopped fresh parsley or basil.
More Italian-style family favorites
If you like this casserole, try other easy Italian-inspired dinners that come together in under an hour.
- Italian Sausage Shells & Cheese — a one-pot upgrade to classic mac and cheese with bold sausage flavor.
- Bruschetta Grilled Chicken Zoodle Bowls — a light, healthy option that blends fresh tomatoes, basil and grilled chicken over zucchini noodles.
- Italian Meatloaf — a juicy, flavorful take on meatloaf with classic Italian seasonings and a rich tomato glaze.
- Italian Drunken Noodles — a playful mash-up of Italian flavors with a noodle-forward twist for weeknight convenience.
Italian Polenta Turkey Casserole
Layers of creamy polenta, Italian-seasoned ground turkey and roasted cherry tomatoes combine for a healthy, naturally gluten-free casserole that’s simple to prepare and full of flavor.
Servings: 4
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes
Author: Whitney Bond
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 cup diced onion
- 1 cup baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 1 pound ground turkey (or ground beef)
- 2 tablespoons Italian seasoning
- 16 ounces prepared polenta
- 1/2 cup basil pesto
- 2 cups cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the diced onion and sliced mushrooms and cook 3–4 minutes, until softened. Add the minced garlic and cook 1 minute more.
- Add the ground turkey and cook until no longer pink. Stir in the Italian seasoning, reduce the heat, and simmer 6–8 minutes.
- Spread the prepared polenta evenly in the bottom of an 8″ x 10″ baking dish. Spread the basil pesto over the polenta.
- Top the polenta and pesto with the cooked turkey and vegetable mixture.
- In a bowl, toss the cherry tomatoes with the remaining 2 tablespoons olive oil, balsamic vinegar, salt and pepper. Scatter the tomatoes over the turkey layer.
- Bake uncovered for 20 minutes. Remove from the oven and sprinkle with Parmesan, if desired.
Notes
- Prepared polenta is usually sold near pasta or refrigerated sides. You can also make creamy polenta from scratch ahead of time.
- Basil pesto works beautifully here, but kale pesto, spinach pesto or sun-dried tomato pesto can be used instead for a flavor twist.
- If you have leftover cooked shredded turkey, you can substitute two cups of shredded turkey for the ground turkey. Add it to the sautéed vegetables and heat through with the Italian seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 6 days. Reheat in a 350°F oven (covered with foil) for 15 minutes, or microwave individual portions until hot.
Nutrition Facts (per serving)
Calories: 496 kcal
Carbohydrates: 27 g | Protein: 36 g | Fat: 28 g
Saturated Fat: 6 g | Cholesterol: 73 mg | Sodium: 708 mg
Fiber: 3 g | Sugar: 5 g
Vitamin A: 1194 IU | Vitamin C: 19 mg
Did you make this recipe? Please consider leaving a rating and review to help others discover it.