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Italian Polenta Casserole
Italian Polenta Casserole
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulgent cheesy polenta stacked with zucchini and savory marinara, a delicious Italian casserole perfect with any meat.
Ingredients:
  • 1 (14 ounce) can cherry tomatoes
  • 0.25 cup fresh basil
  • 2 cloves garlic
  • 1 tablespoon red wine
  • 0.125 teaspoon salt
  • 3 cups water
  • 0.5 teaspoon salt
  • 0.75 cup polenta
  • 1 cup grated Pecorino Romano cheese
  • 1 medium zucchini, thinly sliced
  • 1.5 cups finely shredded Italian-style cheese
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 1 1/2-quart casserole dish.
  • In a food processor, blend cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt until smooth to create marinara sauce. Set aside.
  • In a saucepan, bring water and 1/2 teaspoon salt to a boil over medium-high heat. Slowly whisk in polenta, ensuring a smooth mixture. Let it boil again, then simmer on low for 5 minutes, stirring occasionally. Take it off the heat and mix in Pecorino Romano cheese and butter.
  • Layer half of the polenta in the casserole dish. Arrange half of the zucchini slices over the polenta, slightly overlapping. Spread half of the marinara sauce over the zucchini and sprinkle with half of the Italian-style cheese. Repeat the layers once more.
  • Place the dish in the oven covered for 30 minutes, then uncover and bake for an additional 10 minutes until the cheese on top is slightly browned. Remove from the oven and allow it to stand for 5 minutes before serving.

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