I loved this recipe. I used Sun Dried tomato polenta, added some peas to the tomato sauce (I used a can of sauce and used my own spices). I didn't have fotina, so I used a low fat italian blend. If done correctly this can be a low calorie dish. Turned out great and very versatile!

Good. I used Puttenesca sauce instead of marinara.

This was a delicious and different casserole. I will definitely double the recipe next time, it disappeared too quickly.

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.

This is a good recipe. Used provolone & mozzarella to make up the total cheese instructed for provolone. Served with Jambasta (from another website) & salad.

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.

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.

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.

I make my own polenta (it's easier and a LOT cheaper!) and my own basil marinara sauce. It is delicious.

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!