Cheesy Polenta Casserole

Cheesy Polenta Casserole

21
DOCTOR KITTEN 4

"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."

Ingredients

50 m {{adjustedServings}} servings 233 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

21
  1. 27 Ratings

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I will definitely make this again but I made several changes, which is why it's getting 4 stars: I substituted about 1 c. frozen [mixed] bell pepper for the green bell pepper, ~1/4 c. white onio...

This was a great dish! I added a couple of chopped portobello mushrooms after cooking the peppers and onions a bit. I also didn't have any nice cheese on hand, so I used grated cheddar and moz...

I make my own polenta (it's easier and a LOT cheaper!) and my own basil marinara sauce. It is delicious.