Skip to content
Join Life Time

Polenta Pistachio Pesto Casserole

Pesto and broccoli are topped with disks of polenta and grated Parmesan cheese for a homey casserole.
a tin casserole of polenta pistachio casserole
  • Makes 5 servings
  • Prep Time 35 minutes
  • Cook Time 45 to 50 minutes (uncovered, from the refrigerator) or 65 to 75 minutes (if frozen)



  • 4 cloves garlic, finely chopped
  • 1 cup packed basil, finely chopped
  • 1/4 cup shelled roasted pistachios, finely chopped
  • 3/4 cup extra-virgin olive oil
  • 3 tbs. grated Parmesan cheese
  • 1/2 tsp. sea salt


  • 2 tbs. avocado oil or other neutral oil
  • 18-oz. tube polenta, sliced into 1/2-inch-thick disks
  • 1/2 medium shallot, diced
  • 3 cups finely chopped broccoli
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shelled roasted pistachios, finely chopped


Place the pesto ingredients in a medium bowl and whisk to combine.
Preheat a large skillet to medium heat and add the oil. Working in batches, fry the polenta disks for one to two minutes per side, or until softened and lightly crispy.
Assemble the casserole in an 8-x-8-inch baking dish. Place a layer of shallots over the bottom of the baking dish, followed by a layer of broccoli; cover broccoli with dollops of pesto. Add a second layer of the veggies and pesto, then top with a layer of polenta disks. If there is any leftover pesto, broccoli, or shallots at the end, distribute over the top of the dish.
Garnish with cheese and pistachios. (Note: Slice the polenta slightly thinner to create two layers; simply layer veggies, pesto, and polenta, and repeat.)
This recipe was developed to leave on a friend's doorstep. Deliver with the following instruc­tions: Enjoy within five days, or freeze for up to a month. Preheat the oven to 325 degrees F. Bake the dish until the broccoli is tender and the polenta has browned, crispy edges: 45 to 50 minutes (uncovered, from the refrigerator) or 65 to 75 minutes (from frozen, covered in foil and removing foil halfway through baking time).

For more nutritious, comforting recipes designed for leaving on a friend’s doorstep, visit “Caring Fare“.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


More Like This

creamy polenta bowl

Creamy Polenta Bowl

By Maddie Augustin

When the seasons change, trade the spring veggies in this polenta bowl for blistered tomatoes, summer squash, and yellow onions.

Back To Top