Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tired of pasta? Try this Italian cornmeal staple instead.

Recipe by MyRecipes September 2007

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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Warm 3 Tbsp. vegetable oil over medium-high heat. Add 1 sliced onion and 1 sliced red bell pepper; sauté until softened, 5 minutes. Add 1 minced garlic clove, 2 sliced zucchini and 2 sliced yellow squash; cook, stirring, until vegetables are tender and begin to brown, 10 minutes. Season with salt and pepper.

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  • Mist an 8-inch, square baking dish with cooking spray. Cut a 17-ounce tube of prepared polenta into 18 slices. Spread 1/2 cup jarred marinara sauce in bottom of dish. Top with 9 slices of polenta, then half of vegetable mixture. Sprinkle 1 cup shredded Italian cheese blend over vegetables. Repeat layering, beginning with sauce, followed by polenta, then vegetables and then cheese.

  • Bake until heated through, cheese is melted and sauce bubbles, 35 minutes. Let rest for 10 minutes before serving. Serve hot.

Nutrition Facts

257 calories; fat 20g; saturated fat 7g; protein 9g; carbohydrates 12g; fiber 4g; cholesterol 30mg; sodium 482mg.
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