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Baked Layered Polenta

  • Prep 20 min
  • Total 50 min
  • Servings 6

Baked layered polenta – perfect for Italian cuisine that can be ready in 50 minutes. MORE + LESS -

Ingredients

1
package (6.6 ounces) polenta
3 1/2
cups water
1
teaspoon salt
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1
tablespoon olive or vegetable oil
2
medium zucchini, coarsely chopped (3 cups)
1
container (12 ounces) refrigerated marinara sauce
1
cup shredded mozzarella cheese (4 ounces)

Steps

Hide Images
  • 1
    Heat oven to 375º. Grease rectangular baking dish, 11x7x1 1/2 inches.
  • 2
    Cook polenta in salted water as directed on package; stir in oregano. Spread in baking dish.
  • 3
    Heat oil in nonstick 12-inch skillet over medium-high heat. Cook zucchini in oil 5 to 7 minutes, stirring occasionally, until crisp-tender. Stir in marinara sauce; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until thickened.
  • 4
    Spoon zucchini mixture over polenta. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly around edges.

Expert Tips

  • Polenta is made from ground cornmeal and has been a staple of Italian cuisine for generations. It can be layered and baked, sliced and panfried or served as a side dish with a little margarine or butter.
  • Cook 2 skinless, boneless chicken breast halves, cut into 3/4-inch pieces, in oil in step 3 until no longer pink. Add zucchini and continued as directed.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
70
% Daily Value
Total Fat
8g
Saturated Fat
3g
Cholesterol
10mg
Sodium
1380mg
Total Carbohydrate
38g
Dietary Fiber
4g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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