Cheesy Polenta Casserole recipe

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Ingredients

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

Nutrition Info

233.2 calories
carbohydrate: 22.3 g
cholesterol: 25.2 mg
fat: 10.8 g
fiber: 2.9 g
protein: 11.5 g
saturatedFat: 5.7 g
servingSize: -
sodium: 808.7 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.

  2. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions, cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.

  3. Mix together fontina and provolone in a bowl. 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 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.

  4. Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Recipe Yield

6 servings

Recipe Note

A fairly quick and simple recipe 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 tastes.

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