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. 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. 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.
3. 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.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition per serving