Recipe Details
Ingredients
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¾cupshredded provolone or mozzarella cheese
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¼cupshredded fontina cheese
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1teaspoonolive oil
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1green bell pepper, chopped
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2green onions, chopped
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¼teaspoonminced garlic
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1(14 ounce) jarmarinara sauce
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1(16 ounce) tubeready-made polenta, cut into 1/4-inch slices
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½cupgrated Parmesan cheese
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
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Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
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Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
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Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories233 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 6g |
29% |
| Cholesterol 25mg |
8% |
| Sodium 809mg |
35% |
| Total Carbohydrate 22g |
8% |
| Dietary Fiber 3g |
10% |
| Total Sugars 7g |
|
| Protein 12g |
23% |
| Vitamin C 18mg |
20% |
| Calcium 262mg |
20% |
| Iron 1mg |
4% |
| Potassium 292mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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