Ingredients
6
6 servings
- •0.75 cup shredded provolone or mozzarella cheese
- •0.25 cup shredded fontina cheese
- •1 teaspoon olive oil
- •1 green bell pepper, chopped
- •2 green onions, chopped
- •0.25 teaspoon minced garlic
- •1 (14 ounce) jar marinara sauce
- •1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
- •0.5 cup grated Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 233
- Carbohydrate: 22g
- Fat: 11g
- Fiber: 3g
- Protein: 12g
- Sugar: 7g
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