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Italian Polenta Casserole

4

0 min

Italian Polenta Casserole

Italian Polenta Casserole Photo 1

Time

0 min

Serving

6 persons

Calories

318

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!

Ingredients

  • cherry tomatoes: 1 can (14 ounce can)
  • basil: 0.25 cup (fresh)
  • garlic: 2 clove
  • red wine: 1 Tbsp
  • salt: 0.125 tsp
  • water: 3 cups
  • salt: 0.5 tsp
  • polenta: 0.75 cup
  • Pecorino Romano cheese: 1 cup (grated)
  • butter: 2 Tbsp
  • medium zucchini: 1 piece (sliced)
  • ½ cups finely shredded Italian-style cheese: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
    Italian Polenta Casserole Photo 2
  2. Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
    Italian Polenta Casserole Photo 3
  3. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
    Italian Polenta Casserole Photo 4
  4. Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.
    Italian Polenta Casserole Photo 5
  5. Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.
    Italian Polenta Casserole Photo 6

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