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Cheesy Polenta Casserole

Recipe Introduction


Source: Cooking Light-4/01






List of Ingredients



• 2 cups tomato-and-basil pasta sauce (such as Muir Glen)
  
• 1/4 cup chopped pitted kalamata olives
  
• 1 tablespoon balsamic vinegar
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 (7 ounce) bottle roasted red bell peppers, drained and sliced
  
• cooking spray
  
• 1 (16 ounce) tube polenta, cut into 12 slices
  
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  
• 2 tablespoons grated fresh Parmesan cheese
  






Instructions



1. Preheat oven to 350 degrees F.
   
   
2. Combine first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 10 minutes, stirring sauce occasionally. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange the polenta slices over the sauce, and spread remaining sauce over polenta. Sprinkle with cheeses. Bake casserole at 350 for 20 minutes or until bubbly.
   
   
3. Yield: 4 servings 221 cal, 6.9g fat, 10.8g pro, 31.3g carb, 15mg chol, 800mg sod.
   
   






Final Comments


Notes: Try substituting any kind of Italian cheeses in place of the mozzarella and Parmesan - provolone and Romano in particular.