Polenta Casserole

A healthy Italian casserole option, layering polenta slices with cheese, veggies and spinach, in a tomato-basil sauce.

I used this recipe, from EatingWell.com

Ingredients:

• 1 package prepared polenta
• 1 zucchini
• 1 onion
• 1 clove of garlic
• 1 yellow or green bell pepper
• 1 and 1/2 cups shredded mozzarella (reduced fat or fat free)
• Fresh basil leaves
• Marinara sauce (grab one with basil mm)
• 2 tablespoons olive oil
• 1/2 tsp salt and pepper
• 1/2 cup water

Preheat oven to 450 F; coat a 9 x 13 inch baking dish with cooking spray; saute the garlic, onion, bell pepper, zucchini; dump in the bag of spinach, along with the water and cook until wilted; stir sauce and some of the basil into the mixture.

Cut the polenta into 6 slices, lengthwise, and line the baking dish; sprinkle 3/4 cup cheese over top; pour the spinach mixture over it and sprinkle with remaining 3/4 cup cheese; bake about 12-15 minutes; top with basil leaves.