Lentil Polenta Casserole

If you've got these two components, and you have five minutes, you can get a dinner like this in the oven, pronto.

Lentil Polenta Casserole

More times than not you'll find some sort of leftover soup in my refrigerator. And, despite creamy stovetop polenta being exponentially better, there is usually one of those ubiquitous tubes of polenta in the pantry as well. If you've got those two components, and you have five minutes, you can get a dinner like this in the oven. It's for those nights when an absolute minimum effort to get dinner on the table is where it's at. I like to use lentil soups (this one and this one work particularly well), but the general idea is incredibly flexible.

Lentil Polenta Casserole Recipe

Lentil Polenta Casserole Recipe

I suspect some of you might ask about the stoneware casseroles pictured here. Love them! They're made by Workaday. Enjoy! -h

Lentil Polenta Casserole Recipe

More Polenta Recipes

 

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Lentil Polenta Casserole

5 from 1 vote

This is a real flexible, throw-it-together situation. You can use a range of leftover soups, stews, or chili here. Leftover ribolitta is also particularly good. You can also add dollops of ricotta in a layer between the soup and the polenta for a more indulgent version. Or do dollops on top of the polenta. If you're feeling extra pressed for time, or really want to minimize effort, you can use a canned soup/stew you like - for example, Amy's Lentil soup (also, not sponsored, just a good option)l, etc. Alternately if you have leftover homemade polenta on hand, definitely use that!

Ingredients
  • 1 tablespoon olive oil, plus more for pan
  • zest of one lemon
  • 3 cups favorite lentil soup
  • 1 (8-ounce tube polenta)
  • toppings: big handful of chopped kale + scallions tossed with lemon juice, and a bit of olive oil, finish with a light toss with avocado // chive flowers (optional)
Instructions
  1. Preheat oven to 400F with a rack in the middle. Rub the inside of a 9x12 (or equivalent) casserole dish with a bit of olive oil. Sprinkle the lemon zest across the pan.
  2. Arrange soup in bottom of your baking dish. Arrange polenta slices on top in slightly overlapping concentric circles or rows. Cover with foil and bake 25-30 minutes. Remove from oven, uncover, and brush polenta with a bit of olive oil. Finish by broiling 6-12 inches from heat for a minute or two, watching carefully, until the polenta is golden brown, and crisps up at the edges a bit. Allow to rest for 5 minutes. Serve topped with the suggested kale situation.
Notes

Serves 4-6.

Serves
4
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Post Your Comment

Recipe Rating




More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Any clickable link to amazon.com on the site is an affiliate link.