Baked Polenta and Cheese Casserole

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Combine the provolone and fontina cheeses in a bowl.

2. 2

   Heat oil in a saucepan over medium-high heat. Stir in the bell pepper, green onions, and garlic; cook until the pepper softens, about 3 minutes. Add the marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.

3. 3

   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 the layers two more times. Top the casserole with Parmesan cheese.

4. 4

   Bake in the preheated oven until the cheese is bubbly and golden brown, about 25 minutes.

• Calories 338.52 kcal Moderate
• Protein 15.76 g Good Source
• Carbs 31.17 g Moderate
• Total Fat 16.67 g High
• Saturated Fat 9.25 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 43.89 mg Moderate
• Sodium 833.06 mg High
• Fiber 1.99 g Low Source
• Sugar 6.33 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 359.8 mg Good Source
• Iron 1.09 mg Low Source
• Potassium 124.36 mg Low Source
• Vitamin A 222.4 mcg_rae Good Source
• Vitamin C 6.98 mg Low Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅