Cheesy Polenta Casserole

Portion Size: 1 cup 

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 teaspoons olive oil
2 green bell peppersWash, trim and dice
2 cloves garlic, mincedWash, peel and mince
4 green onionsWash, trim and slice thin.  (including green tops)
1 (32 oz) large jar marinara sauceUse a vegan plant based marinara
16 oz. low-fat Fontina cheese, shredded For vegan: use vegan cheese
16 oz. low-fat mozzarella cheese, shreddedFor vegan: use vegan cheese
2 (16 oz.) tubes ready-made polentaCut into ¼ inch slices For vegan: check to ensure vegan
2/3 cup Parmesan cheese .GratedFor vegan: use vegan Parmesan Cheese
1 cup walnuts, chopped 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 350 degrees.
2Spray a baking dish with non-stick cooking spray. 
3Heat oil in a saucepan over medium heat. 
4Stir in green pepper, garlic and green onions; cook until pepper softens. 
5Pour in marinara sauce and  bring to a boil. Reduce heat and simmer for 5 to 7 minutes.
6Mix together Fontina and mozzarella cheese. 
7Spread a thin layer of sauce over baking dish 
8Arrange 1/3 of polenta slices in the dish and top with 1/3 cheese mixture.
9Spread a think layer of sauce over cheese.
10Repeat layers twice. 
11Top casserole with parmesan cheese.
12Bake for about 25 minutes until cheese is bubble and golden brown. Baked to internal temperature 165 degrees (minimum) 
13Top with Walnuts. (optional)

Jacqueline Larson M.S., R.D.N. and Associates