Friday, September 26, 2008

Cheesy Polenta Casserole

The Mexican Polenta that we make every once in awhile is cool because it uses tube polenta that you slice into little rounds. I recently posted on a cooking forum to find other recipes that use tube polenta, and this is a recipe that was suggested. It was OK - we always like cheese - but it wasn't anything special and it was kind of too salty (maybe from the Parmesan or the marinara?). We wouldn't make it again. However, I have a few more tube polenta recipes to try out in the near future!

The food was not particularly photogenic.

Cheesy Polenta Casserole
Cooking Light Bulletin Boards (RebelYell18)

1 teaspoon olive oil
1 green pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 oz) jar marinara sauce
¼ cup shredded Fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 oz) tube polenta, cut into ¼” slices
½ cup grated Parmesan

Preheat to 350*. Lightly oil a 8x8 casserole dish.

Heat olive oil over medium-high heat. Stir in green pepper, garlic, and green onion; cook until the pepper softens, about 3 minutes. Pour in the marinara and simmer 5 to 7 minutes, stirring occasionally.

Mix together Fontina and provolone. Spread a thin layer of sauce over the bottom of the baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture. Spread a thin layer of sauce over the cheese. Repeat layering twice. Top casserole with the Parmesan.

Bake about 25 minutes or until cheese is bubbly and golden.

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