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Italian Polenta Casserole

Italian Polenta Casserole

Cost $10, save $15

Source: Recommended by CookPal

  • 55 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🥒 1 medium zucchini, thinly sliced
    • 🍅 1 (14 ounce) can cherry tomatoes

  • Herbs

    • 🌿 ¼ cup fresh basil

  • Spices & seasonings

    • 🧂 ⅛ teaspoon salt
    • 🧂 ½ teaspoon salt

  • Liquids

    • 1 tablespoon red wine
    • 💧 3 cups water

  • Dairy & cheese

    • 1 cup grated Pecorino Romano cheese
    • 🧈 2 tablespoons butter
    • 1 ½ cups finely shredded Italian-style cheese

  • Dry ingredients

    • ¾ cup polenta

  • Flavoring

    • 🧄 2 cloves garlic

STEPS

1

Preheat the oven to 350°F (175°C). Grease a 1½-quart casserole dish.

2

Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt in the bowl of a food processor. Pulse a few times to puree and set aside.

3

Bring water and ½ teaspoon salt to a boil in a saucepan. Whisk in polenta slowly, ensuring there are no lumps. Cook for 5 minutes over low heat while stirring occasionally. Remove from heat and stir in Pecorino Romano cheese and butter.

4

Pour half of the polenta into the prepared dish, then layer with half of the sliced zucchini, marinara sauce, and Italian-style cheese. Repeat for the second layer.

5

Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for an additional 10 minutes until the cheese browns slightly.

6

Let stand for 5 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

318

Calories

  • 17
    Protein
  • 21
    Carbs
  • 19
    Fats

💡 Serve as a side dish to steak, pork chops, or chicken.Use fresh basil for maximum flavor.Slice zucchini thinly for even cooking.