Turkey Taco Polenta Bake Recipe

I like to call this an elevated casserole of sorts, combining two of my favorite things, taco meat and polenta! The polenta takes it to a new level while the richly seasoned meat adds the comforting flavor we all know and love.

Turkey Taco Polenta Bake

Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican Inspired
Diet: high carb
Servings: 8 servings per recipe
Calories: 491kcal

What You Need



How to Make It


  • Place the chicken broth and garlic in a large saucepan.
  • Cook over medium-high heat until it reaches a rapid boil.
  • Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps.
  • Add the salt and pepper, and allow to simmer for about 20 minutes, stirring continuously, and scraping the bottom of the pan, until thick.
  • Remove from the heat and slowly stir in the parmesan and half of the taco seasoning.
  • Pout into a lightly greased glass pan, and smooth out to an even surface.
  • Refrigerate at least one hour.
  • Heat oven to 350.


  • In a skillet, brown the ground turkey.
  • Add remaining taco seasoning and mix well.


  • Remove polenta from the fridge, and add the turkey meat to the top of the polenta in an even layer.
  • Sprinkle with cheese.
  • Bake at 350 for 30 minutes, or until cheese bubbles and browns.
  • Serve with Salsa Fresca or Guacamole Fresca. (Separate recipes)


Serving: 1g | Calories: 491kcal | Carbohydrates: 23g | Protein: 42g | Fat: 19g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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