Cheesy Polenta Casserole with Rich Tomato Sauce

    50 minutes

    This rich and filling casserole uses prepared ingredients, so its quick and easy to make. Sliced polenta, marinara sauce and a blend of Italian cheeses are layered together, then browned in the oven to create this delicious casserole.


    1 person made this

    Ingredients
    Serves: 6 

    • 1 teaspoon olive oil
    • 1 green capsicum, chopped
    • 1 teaspoon crushed garlic
    • 2 green onions, chopped
    • 1 (500ml) jar tomato pasta sauce
    • 1/4 cup shredded fontina cheese
    • 3/4 cup shredded provolone or mozzarella cheese
    • 500g ready to serve polenta, cut into 5mm-thick slices
    • 1/2 cup grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 175 degrees C. Lightly grease a 20cm square casserole dish with cooking spray and set aside.
    2. Heat oil in a saucepan over medium-high heat. Stir in capsicum, garlic and green onions; cook until the capsicum softens, about 3 minutes. Pour in tomato pasta 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 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.

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