Polenta Casserole

Dec 16, 2014 | Eats

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.

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