Baked Polenta Italian Casserole

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.

2. 2

   In the bowl of a food processor, combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for the marinara. Pulse several times to puree. Set aside.

3. 3

   In a medium saucepan over medium-high heat, bring water and 1/2 teaspoon salt to a boil. Gradually whisk in the polenta, whisking constantly to avoid lumps. Return to a boil; reduce the heat to low and cook, stirring occasionally, for 5 minutes. Remove from the heat and stir in the Pecorino Romano cheese and butter.

4. 4

   Pour 1/2 of the polenta into the prepared casserole dish. Arrange 1/2 of the sliced zucchini on top, slightly overlapping the slices. Spoon 1/2 of the marinara sauce over the zucchini, then sprinkle with 1/2 of the Italian-style cheese. Repeat the layers once more.

5. 5

   Bake, covered, in the preheated oven for 30 minutes. Uncover and continue baking until the cheese on top is slightly browned, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

• Calories 413.54 kcal High
• Protein 22.11 g Good Source
• Carbs 21.88 g Moderate
• Total Fat 26.81 g High
• Saturated Fat 15.85 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 76.18 mg High
• Sodium 810.3 mg High
• Fiber 1.19 g Low Source
• Sugar 7.76 g Moderate
• Added Sugar 4.97 g Moderate
• Calcium 735.83 mg Good Source
• Iron 0.51 mg Low Source
• Potassium 166.3 mg Low Source
• Vitamin A 28.17 mcg_rae Low Source
• Vitamin C 20.75 mg Good Source
• Vitamin D 0.0 mcg Low Source

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

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Alcohol 🚫🍷