Cheesy Polenta Skillet (gluten-free, one-pan meal)

Name: Cheesy Polenta Skillet (gluten-free, one-pan meal)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 18 ounce package tubed polenta; 1 pound 93/7 ground turkey; 1 28 ounce can crushed tomatoes; 8-9 slices mozzarella or provolone cheese; 3 cups chopped spinach; 1 cup chopped white onion; 2 tablespoons olive oil, divided; 2 tablespoons sliced black olives; 1 tablespoon Italian seasoning; 1 teaspoon minced garlic; salt and pepper to taste; garnish - fresh basil, red pepper flakes, parmesan

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This Italian style cheesy polenta skillet recipe is sure to be a hit at the dinner table! Made with tubed polenta, crushed tomatoes, spinach, ground turkey and mozzarella, it's a gluten-free one pan meal that is comforting, filling and full of vegetables, protein and flavor!

Table of Contents hide

Ingredients

How To Prepare this Cheesy Polenta Skillet

Variations and Modifications

Frequently Asked Questions

Other Skillet Meals You'll Love

Cheesy Polenta Skillet (gluten-free, one-pan meal)

Ingredients

I am a huge fan of polenta ever since I started making my polenta taco bake. It just has such a nice basic flavor that takes on the flavor profile of whatever it's paired with making it a great blank canvas.

Tubed polenta: I get mine at Trader Joe's but I have seen them at other major grocery store chains as well. Sometimes with flavoring. It you can find an Italian seasoned one, that would work well in this recipe.
Ground Turkey: I like to use 93% lean ground turkey for this but you can use 99% if you prefer. You can also substitute for ground beef or a meat substitute as well.
Crushed Tomatoes: You can use Italian seasoned ones or plain. Both will work just fine. You can also use your favorite marinara sauce. I love the roasted garlic one from Primal Kitchen Foods! It's so good! The tomato basil is also delicious! (You can use code "BEAUTY10" for 10% off your order!
Spinach: I like to use chopped spinach in this recipe. I use 3 cups worth but with spinach the more the merrier since it wilts down so much in the heat.
Mozzarella Cheese: I like to used slice mozzarella cheese but you can use shredded cheese if that's what is available to you. You can also sub provolone if you choose!
Black Olives: sliced black olives are a great complement to this recipe. Olives can be polarizing so if you aren't a fan, feel free to omit them!
Onion, Garlic and Italian Seasoning: Ground turkey can be notoriously bland but these three help provide a great flavor to the turkey and the recipe overall.

How To Prepare this Cheesy Polenta Skillet

STEP 1: First, we start with getting the polenta nice and toasty. Slice the polenta into 8 or 9 rounds. Heat some olive oil in a cast iron pan and when hot, place the polenta in the skillet. Heat for about 4-5 minutes each side until the polenta begins to brown and crisp up on the edges.

tubed polenta sliced into rounds on a cutting board

polenta rounds placed on a single layer in a cast iron skillet

STEP 2: Remove the polenta from the skillet and place on a paper towel to soak up some of the oil. Add additional olive oil in the cast iron and add in the onions and garlic, sautéing for 2-3 minutes.

STEP 3: Next you will add in your ground turkey and Italian seasoning. Break into crumbles and cook until cooked through and non longer pink.

STEP 4: Add in the crushed tomatoes and spinach to the turkey mixture and then simmer so all the flavors can blend well together.

ground turkey with crushed tomatoes and spinach in a cast iron skillet

STEP 5: Create little wells in the sauce and add your polenta rounds back in to the bottom of the skillet one by one and cover with the meat sauce.

STEP 6: Top each round with a cheese slice, add black olives and then place in the oven and broil on high until cheese begins to bubble. Garnish with red pepper flakes, fresh basil and parmesan cheese and serve.

Variations and Modifications

If you want to make this cheesy polenta skillet vegetarian, feel free to leave out the turkey and enjoy with the tomato sauce and cheese
Switch up the type of protein to ground beef if preferred. You can also use an extra lean ground turkey to bring down some of the fat content.
Add in some extra veggies such as bell peppers or zucchini for a more nutrient dense meal

Frequently Asked Questions

Can I use a regular pan instead of a cast iron skillet?

Yes! You can use any oven proof skillet for this. If you do not have an oven safe pan, you can skip the broil and have melty cheese without the crisp tops or you can transfer to a casserole dish at the end and broil that way.

Does this polenta skillet re-heat well?

Yes! I don't know what it is about dishes involving tubed polenta but they are even tastier the next day as leftovers. This makes them an excellent choice for a meal prep recipe!

Can this be made dairy-free?

Sure! Just skip the cheese and the broiling step at the end and you will have a zesty meat sauce over your polenta and it will still be delicious.

Other Skillet Meals You'll Love

Cheesy Polenta Skillet (gluten-free, one-pan meal)

Author: Jen Lopez
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Stove Top
Cuisine: Italian
Diet: Gluten Free

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Description

This cheesy turkey polenta skillet is sure to be a hit at the dinner table! Made with tubed polenta, crushed tomatoes, spinach, ground turkey and mozzarella, it's a cheesy skillet meal that is comforting, filling and full of veggies protein and favor!

Ingredients

Scale

1 18 ounce package tubed polenta
1 pound 93/7 ground turkey
1 28 ounce can crushed tomatoes
8-9 slices mozzarella or provolone cheese
3 cups chopped spinach
1 cup chopped white onion
2 tablespoons olive oil, divided
2 tablespoons sliced black olives
1 tablespoon Italian seasoning
1 teaspoon minced garlic
salt and pepper to taste
garnish - fresh basil, red pepper flakes, parmesan

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Instructions

Remove polenta from package and slice into 8 or 9 rounds. Heat olive oil in a cast iron skillet and when hot, place the polenta in the skillet. Heat for about 4-5 minutes each side until the polenta begins to crisp up on the edges.
Remove polenta from the skillet and place on a paper towel to soak up some of the oil. Add 1 tablespoon olive oil in the cast iron and add in the onions and garlic, sautéing for 2-3 minutes.
Next you will add in ground turkey and Italian seasoning. Break into crumbles (I like using a chop n stir) and cook until cooked through and no longer pink.
Add in the crushed tomatoes and spinach to the turkey mixture. Reduce heat once it begins to boil and let simmer for about 5-7 minutes so flavors can blend.
Create little wells in the sauce to add your polenta rounds back in to the bottom of the skillet one by one and cover with the meat sauce.
Top each round with a cheese slice, add olives and then place in the broiler on high for about 2 minutes until cheese begins to bubble.
Garnish with red pepper flakes, fresh basil and parmesan cheese and serve