Cheesy Polenta Casserole

Cheesy Polenta Casserole

22
DOCTOR KITTEN 4

"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."
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Ingredients

50 m servings 233 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
  2. 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.
  3. 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.
  4. Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Reviews

22
  1. 28 Ratings

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Most helpful positive review

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 onio...

Most helpful critical review

I'm so bummed! I did not pay attention to my jarred sauce and added 26 ounces instead of 14. It was way too soupy. Will have to try again. I swapped yellow onion instead of green onion and red ...

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 onio...

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 moz...

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

I loved this dish My husband is a vegetarian and I made it for Thanksgiving (along with a pork loin for the meat eaters). I used frozen pepper and onion mix i also added extra garlic and double...

Good. I used Puttenesca sauce instead of marinara.

This was fabulous! I only made two layers, used a bit more sauce and all mozzarella cheese versus some fontina. My husband loved it. I think you could subsitute salsa for marinara sauce and c...

Very good. Added mushrooms. Used red pepper, yellow onion, Italian blend cheese. What I had on hand...and needed to use. Had to add a bit more than 14 ounces sauce...probably because of the adde...

I'm so bummed! I did not pay attention to my jarred sauce and added 26 ounces instead of 14. It was way too soupy. Will have to try again. I swapped yellow onion instead of green onion and red ...

Simple and delicious. Instead of sauteeing peppers and onions, I just stirred my favorite spices into the sauce and used homemade polenta. We all enjoyed this!