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prepared italian polenta skillet

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

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  • 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


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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with red pepper flakes, fresh basil and parmesan cheese and serve


  • Serving Size: 1/6th of recipe
  • Calories: 351
  • Fat: 9.9
  • Carbohydrates: 29.5
  • Fiber: 4.2
  • Protein: 34.6