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Cheesy Polenta Casserole
SUBMITTED BY:
DOCTOR KITTEN
"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."
RECIPE RATING:
Read Reviews
(9)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 teaspoon olive oil
1 green bell pepper, chopped
1/4 teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
1/4 cup shredded fontina cheese
3/4 cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
1/2 cup grated Parmesan cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
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.
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.
Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
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REVIEWS
Reviewed on Feb. 20, 2007 by Erelynn
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Erelynn
Feb. 20, 2007
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 mozzarella for the cheese. Still, it was extremely tasty! Even the kids (6 and 8) asked for seconds!
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11 users found this review helpful
This was a great dish! I added a couple of chopped portobello mushrooms after cooking the...
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Reviewed on Jun. 15, 2007 by
Dragngirle
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Dragngirle
Jun. 15, 2007
This is a good recipe. Used provolone & mozzarella to make up the total cheese instructed for provolone. Served with Jambasta (from another website) & salad.
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1 user found this review helpful
This is a good recipe. Used provolone & mozzarella to make up the total cheese instructed for...
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Reviewed on Jun. 8, 2007 by
empearls
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empearls
Jun. 8, 2007
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 onion for the green onion, and plain tomato sauce (about 22 oz. or so) for the marinara sauce [after each layer of tomato sauce, I sprinkled on some Italian seasoning]. I upped the garlic to at least a Tablespoon. Because I was serving this as a main dish, I sauteed eight 1/4" slices of eggplant in olive oil to create two additional layers. I mixed all 3 of the cheeses together (1/2 c. fontina and just over 1 c. mozzarella). The Parmesan naturally fell to the bottom of the bowl and mostly ended up on the top of the casserole anyway. The eggplant was the perfect addition to this dish and really soaked up the tomato sauce nicely. Next time, my top layers will go tomato sauce, polenta, and then the cheese - this way the polenta on the top will brown slightly and add a nice crunch. Although this was absolutely delicious, I would not make it for "fancy" company as it is a bit sloppy to serve. This might be because I used 1.5 times the sauce suggested or the fact that we were starving and didn't let it cool. If using an 8x8, I suggest cutting your polenta into 18 slices - 9 slices for each of 2 layers, and 8 slices of eggplant, 4 slices per layer. A hit with the adults and my 10 month old son.
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1 user found this review helpful
I will definitely make this again but I made several changes, which is why it's getting 4...
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Reviewed on Jun. 16, 2008 by suzbmt
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suzbmt
Jun. 16, 2008
Good. I used Puttenesca sauce instead of marinara.
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0 users found this review helpful
Good. I used Puttenesca sauce instead of marinara.
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Reviewed on Apr. 28, 2008 by Jolee
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Jolee
Apr. 28, 2008
This was a delicious and different casserole. I will definitely double the recipe next time, it disappeared too quickly.
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0 users found this review helpful
This was a delicious and different casserole. I will definitely double the recipe next time,...
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Reviewed on Oct. 27, 2007 by DEIRDRES
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DEIRDRES
Oct. 27, 2007
Eh. This is my first attempt at a recipe with polenta; it was just o.k, not as falvorful as I had hoped, probably won't make this again.
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0 users found this review helpful
Eh. This is my first attempt at a recipe with polenta; it was just o.k, not as falvorful as I...
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Reviewed on May 30, 2007 by
SequoiaSkye
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SequoiaSkye
May 30, 2007
Okay. This was pretty good. I really liked the taste of this dish, but the texture was not so great. It was kind of mushy. I did add zucchini, mushrooms and onion to it and that helped the texture greatly. I would do it again, but play with different options for the polenta.
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0 users found this review helpful
Okay. This was pretty good. I really liked the taste of this dish, but the texture was not...
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Reviewed on May 26, 2007 by ALIKAZAAM
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ALIKAZAAM
May 26, 2007
This was pretty tasty, but would benefit from a more substantial sauce. I loved the mix of different cheeses though - even my picky-eating husband liked this.
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0 users found this review helpful
This was pretty tasty, but would benefit from a more substantial sauce. I loved the mix of...
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Reviewed on Apr. 18, 2007 by
Jenny H.
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Jenny H.
Apr. 18, 2007
I make my own polenta (it's easier and a LOT cheaper!) and my own basil marinara sauce. It is delicious.
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0 users found this review helpful
I make my own polenta (it's easier and a LOT cheaper!) and my own basil marinara sauce. It is...
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Cheesy Polenta Casserole
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