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
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
Preheat oven to 175 degrees C. Lightly grease a 20cm square casserole dish with cooking spray and set aside.
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.
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.
Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.