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A fairly quick and simple polenta casserole that utilizes store-bought sauce and polenta to save time for busy folks. This casserole is very rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own taste.
Ingredients
- ¾ cup shredded provolone or mozzarella cheese
- ¼ cup shredded fontina cheese
- 1 teaspoon olive oil
- 1 green bell pepper, chopped
- 2 green onions, chopped
- ¼ teaspoon minced garlic
- 1 (14 ounce) jar marinara sauce
- 1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
- ½ cup grated Parmesan cheese
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
Step 2
Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
Step 3
Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
Step 4
Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat6g | 29% |
| Cholesterol25mg | 8% |
| Sodium809mg | 35% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber3g | 10% |
| Total Sugars7g | |
| Protein12g | |
| Vitamin C18mg | 91% |
| Calcium262mg | 20% |
| Iron1mg | 4% |
| Potassium292mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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