20 Creamy Tube Polenta Recipes Delicious

Craving creamy comfort but short on time? Tube polenta is your weeknight hero! This versatile pantry staple transforms into silky, dreamy dishes in minutes—think cheesy bakes, cozy soups, and crispy pan-fried slices. Whether you’re after a quick dinner fix or a soul-warming side, we’ve rounded up 20 irresistible recipes that prove convenience never tasted so good. Ready to fall in love with polenta all over again? Dig in!

Cheesy Baked Tube Polenta with Marinara Sauce

This cheesy baked tube polenta with marinara is the ultimate comfort food—crispy on the outside, creamy inside, and smothered in tangy sauce.

• 1 (18-oz) tube precooked polenta, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

1. Preheat oven to 400°F. Brush both sides of the polenta rounds with 2 tbsp olive oil and arrange on a parchment-lined baking sheet.
2. Sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Bake for 20 minutes, flipping halfway, until golden and crisp.
3. Spread 1 cup marinara sauce over the polenta, then top with 1 cup mozzarella and 2 tbsp Parmesan. Return to the oven for 5–7 minutes until cheese melts and bubbles.
4. Garnish with fresh basil if desired. Serve immediately.

The contrast between the crispy polenta edges and gooey cheese makes this dish irresistible—it’s like a lighter, veggie-friendly take on baked ziti!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Garlic Herb Tube Polenta Fries

These crispy, golden polenta fries are packed with garlicky herb flavor and make the perfect shareable snack or side dish—no deep-frying required!

Ingredients:

• 1 (18 oz) tube pre-cooked polenta
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Slice polenta into 1/2-inch thick fries. Pat dry with paper towels to remove excess moisture.
3. In a large bowl, toss polenta fries with 3 tbsp olive oil, 2 tsp garlic powder, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
4. Arrange fries in a single layer on the baking sheet. Bake for 25–30 minutes, flipping halfway, until crispy and golden brown.
5. Sprinkle with 2 tbsp Parmesan cheese (if using) right after baking for a savory finish.

The magic here? The polenta fries get irresistibly crispy on the outside while staying creamy inside—like a cross between French fries and cheesy garlic bread!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning).

Creamy Tube Polenta with Mushroom Ragout

This comforting dish pairs velvety polenta with a rich, earthy mushroom ragout—perfect for a cozy weeknight dinner that feels fancy without the fuss.

Ingredients:

• 1 (18-oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 2 tbsp olive oil, divided
• 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• ½ cup vegetable broth
• ¼ cup heavy cream
• 1 tbsp butter
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add polenta rounds in a single layer and cook 3–4 minutes per side until golden. Transfer to plates.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add mushrooms and cook 6–8 minutes, stirring occasionally, until browned. Stir in garlic, thyme, ½ tsp salt, and ¼ tsp black pepper; cook 1 minute until fragrant.
3. Pour in vegetable broth, scraping up any browned bits. Simmer 2 minutes, then reduce heat to low. Stir in heavy cream and butter until melted and saucy, about 2 minutes.
4. Spoon ragout over polenta, sprinkle with Parmesan, and serve warm.

The creamy polenta soaks up the umami-rich ragout, while the crispy edges add a satisfying contrast. Tip: For extra depth, splash in 1 tbsp balsamic vinegar with the broth.

Tube Polenta Pizza with Fresh Basil and Mozzarella

Who says pizza needs dough? This crispy, cheesy polenta pizza is a game-changer for busy weeknights—ready in under 30 minutes!

Ingredients:

• 1 (18-oz) tube pre-cooked polenta, sliced into 1/2-inch rounds
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Brush a baking sheet with 1 tbsp olive oil.
2. Arrange polenta rounds in a single layer on the sheet. Brush tops with remaining 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake for 15 minutes until edges are golden. Flip rounds, then spread 1/2 cup marinara sauce over each and top with 1 cup mozzarella.
4. Return to oven for 5–7 minutes until cheese melts. Garnish with 1/4 cup basil and 1/4 tsp red pepper flakes (if using).

The polenta crisps up like a dream, balancing the gooey cheese and bright basil—no rolling pin required!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Spicy Tube Polenta with Chorizo and Bell Peppers

This hearty dish brings together smoky chorizo, sweet bell peppers, and creamy polenta for a weeknight meal that’s packed with bold flavors.

Ingredients:

• 1 (18 oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 8 oz fresh chorizo, casings removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the polenta rounds and cook for 3–4 minutes per side until crispy. Transfer to a plate.
2. In the same skillet, add the remaining 1 tbsp olive oil, chorizo, and onion. Cook for 5 minutes, breaking up the chorizo with a spoon, until browned.
3. Add the bell peppers, garlic, smoked paprika, red pepper flakes, salt, and black pepper. Sauté for 4–5 minutes until peppers soften.
4. Return the polenta to the skillet, gently stirring to combine. Cook for 2 minutes to warm through. Sprinkle with parsley before serving.

The contrast of crispy polenta with the spicy, saucy chorizo mixture makes every bite exciting—no bland dinners here!

Tip: For extra richness, top with crumbled queso fresco or a drizzle of crema.

Tube Polenta Lasagna with Spinach and Ricotta

This twist on classic lasagna swaps noodles for creamy tube polenta, layering it with garlicky spinach and rich ricotta for a comforting, fuss-free bake.

Ingredients:

• 1 (18 oz) tube pre-cooked polenta, sliced into ¼-inch rounds
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 cup whole-milk ricotta
• 1 large egg
• 1½ cups marinara sauce
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with olive oil.
2. In a bowl, mix ricotta, egg, minced garlic, salt, black pepper, and red pepper flakes (if using). Fold in spinach until combined.
3. Spread ½ cup marinara in the baking dish. Layer half the polenta rounds, overlapping slightly. Top with all the spinach-ricotta mixture, then remaining polenta.
4. Pour remaining 1 cup marinara over the top, sprinkle with mozzarella and Parmesan, and bake 30 minutes until bubbly and golden.

The polenta soaks up the sauce while keeping its shape, giving this lasagna a hearty, spoonable texture without the prep work of noodles.

Tip: For extra crispness, broil the lasagna for 2–3 minutes at the end—just watch closely!

Tube Polenta Casserole with Sausage and Kale

This hearty casserole turns pre-made polenta into a cozy, one-pan meal with savory sausage and earthy kale—perfect for busy weeknights.

Ingredients

• 1 (18 oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 12 oz Italian sausage (casings removed)
• 3 cups chopped kale (stems removed)
• 1 (15 oz) can crushed tomatoes
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium heat. Add sausage and cook, breaking it into crumbles, until browned (5–6 minutes).
2. Stir in kale, garlic powder, oregano, salt, and black pepper. Cook until kale wilts (3–4 minutes). Pour in crushed tomatoes and simmer for 2 minutes.
3. Arrange polenta rounds over the sausage mixture in a single layer. Sprinkle mozzarella and Parmesan evenly on top.
4. Bake for 20 minutes until cheese is bubbly and lightly golden. Let stand 5 minutes before serving.

The crispy-edged polenta soaks up the rich tomato sauce, while the kale adds a fresh bite—no boiling or stirring required!

Tip: Swap hot Italian sausage for sweet if you prefer milder heat, or add red pepper flakes for extra spice.

Tube Polenta Breakfast Bowl with Poached Eggs

This hearty breakfast bowl combines creamy polenta, runny eggs, and crispy toppings for a comforting morning meal that feels fancy but comes together fast.

Ingredients

• 1 (18 oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 4 large eggs
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp salt, divided
• ¼ tsp black pepper
• ¼ cup shredded Parmesan cheese
• 2 tbsp chopped fresh chives
• 1 tsp white vinegar (for poaching)

Instructions

1. Heat olive oil in a large nonstick skillet over medium-high. Add polenta rounds in a single layer and cook 3–4 minutes per side until golden and crisp. Transfer to plates and sprinkle with ¼ tsp salt and black pepper.
2. Fill a deep skillet with 2 inches of water; add vinegar and bring to a gentle simmer. Crack eggs one at a time into a small bowl, then slide into the water. Poach 3 minutes for runny yolks. Remove with a slotted spoon.
3. Top polenta with poached eggs, Parmesan, and chives. Dot with butter and sprinkle with remaining ¼ tsp salt.

The magic here? Crispy-edged polenta soaks up the egg yolk like edible spoons—no fancy brunch skills required.

Tip: For extra crunch, swap Parmesan for crumbled bacon or sautéed mushrooms.

Tube Polenta Stuffed Peppers with Ground Beef

These hearty stuffed peppers are a clever twist on the classic, using creamy tube polenta as a rich, cheesy base to soak up all the savory beef flavors.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1 (18 oz) tube precooked polenta, sliced into ½-inch rounds
• 1 cup marinara sauce
• ½ cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Brush peppers inside and out with 1 tbsp olive oil and place upright in a baking dish.
2. Brown ground beef in a skillet over medium-high heat, breaking it apart, until no pink remains (~5 minutes). Drain excess fat.
3. Stir in 1 tsp garlic powder, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Add marinara sauce and simmer for 2 minutes.
4. Layer polenta rounds inside each pepper, then fill with beef mixture. Top with mozzarella.
5. Bake for 30–35 minutes until peppers are tender and cheese is bubbly.

The polenta melts into a velvety layer that balances the zesty beef—no precooking required!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Tube Polenta with Creamy Pesto and Parmesan

This dish turns store-bought tube polenta into a dreamy, restaurant-worthy meal with just a handful of ingredients and 15 minutes.

Ingredients:

• 1 (18 oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 2 tbsp olive oil
• ¼ cup basil pesto (store-bought or homemade)
• ¼ cup heavy cream
• ½ cup freshly grated Parmesan cheese, divided
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp toasted pine nuts (optional, for crunch)

Instructions:

1. Heat olive oil in a large nonstick skillet over medium-high. Add polenta rounds in a single layer and cook for 3–4 minutes per side until crispy and golden.
2. Reduce heat to low. Push polenta to one side of the skillet. Add pesto, heavy cream, ¼ cup Parmesan, salt, and black pepper to the empty space. Stir until creamy and combined, about 1 minute.
3. Toss polenta gently in the sauce to coat. Sprinkle remaining ¼ cup Parmesan over the top and let it melt slightly, about 1 minute.
4. Garnish with pine nuts (if using) and serve immediately.

The magic here? The crispy-edged polenta soaks up the velvety pesto sauce while the Parmesan adds a salty, nutty finish—no one will guess how simple it is!

Tip: For extra browning, broil the plated dish for 1–2 minutes before serving.

Tube Polenta and Shrimp Scampi

This creamy polenta and garlicky shrimp combo is weeknight magic—ready in 30 minutes but fancy enough for date night.

Ingredients

• 1 (18 oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ cup dry white wine (like Pinot Grigio)
• 1 tbsp lemon juice
• ¼ tsp red pepper flakes
• ¼ cup chopped fresh parsley
• Salt and black pepper (½ tsp each)
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high. Sear polenta rounds for 3 minutes per side until crispy. Transfer to plates.
2. In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
3. Add shrimp, salt, and black pepper. Cook 2 minutes per side until pink. Pour in wine and lemon juice; simmer 2 minutes to reduce slightly.
4. Stir in parsley, then spoon shrimp and sauce over polenta.

The crispy-edged polenta soaks up the bright, buttery sauce beautifully—no tedious stirring required!

Tip: For extra richness, swirl in 1 tbsp cold butter at the end before serving.

Tube Polenta with Braised Short Ribs

This hearty dish combines creamy polenta with melt-in-your-mouth short ribs for a comforting meal that feels fancy but comes together easily.

Ingredients

• 1 (18 oz) tube pre-cooked polenta, sliced into 1/2-inch rounds
• 2 lbs beef short ribs
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 1/2 cup red wine
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 325°F. Heat olive oil in a Dutch oven over medium-high. Sear short ribs until browned on all sides, about 3 minutes per side. Transfer to a plate.
2. Add onion and carrots to the pot. Cook until softened, 5 minutes. Stir in garlic, tomato paste, thyme, salt, and pepper; cook 1 minute until fragrant.
3. Pour in beef broth and red wine, scraping up browned bits. Return short ribs to the pot, cover, and braise in the oven for 2.5 hours until meat is fork-tender.
4. Meanwhile, heat a skillet over medium. Cook polenta rounds for 3 minutes per side until lightly crisped.
5. Serve short ribs and sauce over polenta rounds.

The magic here is in the contrast: crispy-edged polenta soaks up the rich braising liquid while staying sturdy enough to hold up to the tender meat.

Tip: For extra depth, stir a splash of balsamic vinegar into the sauce before serving.

Tube Polenta and Ratatouille Bake

This hearty bake layers creamy polenta with vibrant ratatouille for a fuss-free dish that’s as comforting as it is colorful.

Ingredients:

• 1 (18-oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 1 medium eggplant, diced into ½-inch cubes
• 1 medium zucchini, diced into ½-inch cubes
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5-oz) can diced tomatoes, undrained
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add eggplant, zucchini, bell pepper, and onion. Cook for 8–10 minutes, stirring occasionally, until vegetables soften.
2. Stir in garlic, diced tomatoes (with juices), thyme, oregano, ½ tsp salt, and ¼ tsp black pepper. Simmer for 5 minutes until slightly thickened.
3. Grease an 8×8-inch baking dish with remaining 1 tbsp olive oil. Arrange half the polenta rounds in a single layer. Top with half the ratatouille mixture. Repeat layers, then sprinkle mozzarella and Parmesan evenly over the top.
4. Bake uncovered for 25 minutes until bubbly and cheese is golden. Let stand 5 minutes before serving.

The polenta soaks up the rich veggie juices while staying perfectly sliceable—ideal for make-ahead meals or potlucks!

Tip: For extra crispiness, broil the bake for 2–3 minutes at the end (watch closely!).

Tube Polenta with Roasted Vegetables and Feta

This hearty dish combines creamy polenta with caramelized roasted veggies and tangy feta for a fuss-free meal that feels gourmet.

Ingredients:

• 1 (18-oz) tube precooked polenta, sliced into ½-inch rounds
• 2 cups diced zucchini (½-inch pieces)
• 1 red bell pepper, chopped
• 1 small red onion, sliced into wedges
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ⅓ cup crumbled feta cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and red onion with 2 tbsp olive oil, oregano, garlic powder, salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes, stirring halfway, until tender and charred at edges.
2. Meanwhile, heat remaining 1 tbsp olive oil in a nonstick skillet over medium-high. Add polenta rounds in a single layer and cook 3–4 minutes per side until crispy and golden.
3. Divide polenta among plates, top with roasted vegetables, and sprinkle with feta and parsley.

The contrast of crispy polenta, sweet roasted veggies, and salty feta makes every bite exciting. Bonus: it’s gluten-free without any special substitutions!

Tip: For extra richness, drizzle with balsamic glaze or a squeeze of lemon before serving.

Tube Polenta and Chicken Alfredo Bake

This creamy, comforting bake turns store-bought polenta and rotisserie chicken into a fuss-free dinner with big Italian flavors.

Ingredients:

• 1 (18 oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 2 cups shredded rotisserie chicken
• 1 (15 oz) jar Alfredo sauce
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp dried Italian seasoning
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Arrange polenta rounds in a single layer on the bottom of the dish. Top evenly with shredded chicken.
3. Pour Alfredo sauce over the chicken, then sprinkle with 1 tsp garlic powder, ½ tsp Italian seasoning, and ¼ tsp black pepper.
4. Cover with mozzarella and Parmesan cheeses. Bake for 20–25 minutes until bubbly and golden.
5. Garnish with fresh parsley before serving.

The polenta soaks up the rich Alfredo sauce while staying slightly firm, giving every bite the perfect creamy-yet-hearty texture.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely!

Tube Polenta with Spicy Tomato and Sausage Sauce

This hearty dish brings together creamy polenta and a bold, meaty sauce for a weeknight meal that feels anything but ordinary.

Ingredients:

• 1 (18 oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 1 tbsp olive oil
• ½ lb Italian sausage (hot or mild), casings removed
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• ½ tsp crushed red pepper flakes
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add polenta rounds and cook for 3–4 minutes per side until golden. Transfer to a plate.
2. In the same skillet, cook Italian sausage, breaking it into crumbles, until browned (5–6 minutes). Add onion and cook until soft (3 minutes), then stir in garlic for 30 seconds.
3. Pour in crushed tomatoes, then add ½ tsp red pepper flakes, ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Simmer for 10 minutes, stirring occasionally.
4. Return polenta to the skillet, nestling slices into the sauce. Sprinkle with Parmesan cheese, cover, and cook on low for 5 minutes to warm through. Garnish with basil.

The crispy-edged polenta soaks up the spicy tomato sauce beautifully, while the sausage adds just the right amount of richness. It’s a one-pan wonder with serious depth of flavor!

Tip: For extra creaminess, stir a pat of butter into the polenta slices when reheating them in the sauce.

Tube Polenta and Black Bean Enchiladas

These hearty enchiladas swap tortillas for creamy polenta slices, making them a comforting twist on a classic—perfect for a cozy weeknight dinner.

Ingredients:

• 1 (18 oz) tube precooked polenta, sliced into ¼-inch rounds
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1 (10 oz) can red enchilada sauce
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange half the polenta slices in the dish. Top with black beans, ½ cup cheese, ½ tsp cumin, ¼ tsp garlic powder, ¼ tsp smoked paprika, and a pinch of salt and pepper.
3. Layer remaining polenta over the beans. Pour enchilada sauce evenly over the top, then sprinkle with remaining ½ cup cheese, ½ tsp cumin, ¼ tsp garlic powder, and ¼ tsp smoked paprika.
4. Bake for 25 minutes until bubbly and golden. Garnish with cilantro before serving.

The polenta soaks up the smoky enchilada sauce while staying tender—no rolling required!

Tip: For extra crunch, broil for 2–3 minutes at the end.

Tube Polenta with Lemon Herb Chicken

This fuss-free dinner combines creamy polenta and zesty chicken for a meal that feels gourmet but comes together in a flash.

Ingredients:

• 1 (18-oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 1 lb boneless, skinless chicken thighs
• 3 tbsp olive oil, divided
• 1 tbsp lemon zest (from 1 large lemon)
• 2 tbsp fresh lemon juice
• 2 tsp dried Italian seasoning
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. In a bowl, whisk together 2 tbsp olive oil, lemon zest, lemon juice, Italian seasoning, garlic powder, salt, and pepper. Add chicken and toss to coat.
2. Heat remaining 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken for 3 minutes per side until browned. Remove from heat.
3. Arrange polenta rounds around chicken in the skillet. Spoon any remaining marinade over polenta. Sprinkle Parmesan evenly over everything.
4. Bake for 15 minutes until chicken reaches 165°F and polenta is lightly crisped. Garnish with parsley before serving.

The magic here? The polenta soaks up the lemony pan juices while baking, turning golden at the edges for the perfect contrast to tender chicken.

Tip: For extra crunch, broil the dish for 1–2 minutes after baking.

Tube Polenta and Eggplant Parmesan

This hearty vegetarian bake layers creamy polenta, crispy eggplant, and gooey cheese for a comforting twist on a classic.

Ingredients:

• 1 (18-oz) tube pre-cooked polenta, sliced into ½-inch rounds
• 1 medium eggplant, sliced into ¼-inch rounds
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Brush eggplant slices with 1 tbsp olive oil and sprinkle with ½ tsp salt. Arrange in a single layer on a baking sheet and roast for 20 minutes, flipping halfway, until tender and golden.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook polenta rounds for 3 minutes per side until lightly crisped.
3. In a 9×9 baking dish, layer half the polenta, half the eggplant, ½ cup marinara, ½ tsp garlic powder, ¼ tsp oregano, and ¼ tsp black pepper. Repeat layers, then top with mozzarella and Parmesan.
4. Bake at 400°F for 15 minutes until bubbly and cheese melts. Let rest 5 minutes before serving.

The polenta’s crispy edges soak up the sauce beautifully, while the eggplant stays silky—no breadcrumbs required!

Tip: For extra crunch, broil for the last 2 minutes to brown the cheese.

Tube Polenta with Creamy Butternut Squash Sauce

This cozy dish turns store-bought tube polenta into a silky, veggie-packed meal with minimal effort—perfect for busy weeknights.

Ingredients:

• 1 (18 oz) tube pre-cooked polenta, sliced into 1/2-inch rounds
• 2 cups cubed butternut squash (1/2-inch pieces)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp dried sage
• 1/4 tsp red pepper flakes
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add polenta rounds and cook 3–4 minutes per side until crispy. Transfer to a plate.
2. In the same skillet, add butternut squash and sauté 5 minutes. Stir in 3 cloves garlic, 1/2 tsp sage, 1/4 tsp red pepper flakes, and 1/2 tsp salt; cook 1 minute until fragrant.
3. Pour in 1/2 cup vegetable broth, cover, and simmer 8–10 minutes until squash is tender. Uncover, mash lightly with a fork, then stir in 1/4 cup heavy cream and 1/4 cup Parmesan until saucy.
4. Return polenta to the skillet, spooning sauce over each round. Garnish with fresh parsley and serve warm.

The magic here? The squash breaks down into a luscious sauce that clings to every nook of the polenta, making each bite rich and satisfying.

Tip: Swap heavy cream for coconut milk to keep it dairy-free—the sauce will still be velvety!

Conclusion

With 20 creamy, dreamy tube polenta recipes, this roundup has something for every craving—whether you’re after comfort food, quick weeknight meals, or impressive sides. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this list with fellow polenta fans on Pinterest. Happy cooking!