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
- 0.75 cups shredded provolone or mozzarella cheese
- 0.25 cups shredded fontina cheese
- 1 teaspoon olive oil
- 1 green bell pepper , chopped
- 2 greens onions , chopped
- 0.25 teaspoons minced garlic
- 1 , 14 ounce
- 1 , 16 ounce
- 0.5 cups grated Parmesan cheese
Instructions
-
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.
-
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.
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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.
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4
Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutrition Facts
Per serving
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