Italian Polenta Casserole

Ingredients

• 1 can cherry tomatoes , 14 ounce
• 0.25 cups fresh basil
• 2 cloves garlic
• 1 tablespoon red wine
• 0.13 teaspoons salt

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.

2. 2

   Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.

3. 3

   Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.

4. 4

   Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.

5. 5

   Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.