Cheesy Polenta Bake
Ingredients List
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¾ cup shredded provolone or mozzarella cheese
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¼ cup shredded fontina cheese
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1 teaspoon olive oil
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1 green bell pepper, chopped
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2 green onions, chopped
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¼ teaspoon minced garlic
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1 (14 ounce) jar marinara sauce
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1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
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½ cup grated Parmesan cheese
Instructions
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Preheat your oven to 350°F (175°C). Grease an 8-inch square casserole dish lightly. In a bowl, combine provolone and fontina cheeses.
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In a saucepan, heat oil over medium-high heat. Add bell pepper, green onions, and garlic. Cook for 3 minutes, until the pepper softens. Stir in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
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Spread a thin layer of sauce at the bottom of the prepared dish. Layer 1/3 of the polenta slices, followed by 1/3 of the cheese mixture, and a thin layer of sauce. Repeat the layering two more times. Finish with a sprinkle of Parmesan cheese on top.
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Bake in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden brown.
Nutritional Information (per serving)
| 233 | Calories |
| 11g | Fat |
| 22g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 6g | 29% |
| Cholesterol 25mg | 8% |
| Sodium 809mg | 35% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 3g | 10% |
| Total Sugars 7g | |
| Protein 12g | 23% |
| Vitamin C 18mg | 20% |
| Calcium 262mg | 20% |
| Iron 1mg | 4% |
| Potassium 292mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5