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
- provolone or mozzarella cheese: 0.75 cup (shredded)
- fontina cheese: 0.25 cup (shredded)
- olive oil: 1 tsp
- green bell pepper: 1 piece (chopped)
- green onions: 2 piece (chopped)
- garlic: 0.25 tsp (minced)
- marinara sauce: 1 jar (14 ounce jar)
- tube ready-made polenta: 1 piece (16 ounce, cut into 1/4 inch slices)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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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.
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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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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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Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.
