Cheesy Polenta Casserole with Roasted Bell Pepper Sauce

The roasted bell peppers and kalamata olives, found in our Intermediate Pantry on the following pages, make the marinara sauce come alive. Try substituting any kind of Italian cheeses in place of the mozzarella and Parmesan--provolone and Romano in particular.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 28%
  • Fat: 6.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.8g
  • Carbohydrate: 31.3g
  • Fiber: 2.7g
  • Cholesterol: 15mg
  • Iron: 2.4mg
  • Sodium: 800mg
  • Calcium: 232mg

Ingredients

  • 2 cups tomato-and-basil pasta sauce (such as Muir Glen)
  • 1/4 cup chopped pitted kalamata olives
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
  • Cooking spray
  • 1 (16-ounce) tube of polenta, cut into 12 slices
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 10 minutes, stirring sauce occasionally. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange the polenta slices over the sauce, and spread remaining sauce over polenta. Sprinkle with cheeses. Bake casserole at 350° for 20 minutes or until bubbly.
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