A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.

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  • Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.

  • Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.

  • Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts

233.2 calories; 11.5 g protein; 22.3 g carbohydrates; 25.2 mg cholesterol; 808.7 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/08/2007
I will definitely make this again but I made several changes which is why it's getting 4 stars: I substituted about 1 c. frozen mixed bell pepper for the green bell pepper 1/4 c. white onion for the green onion and plain tomato sauce (about 22 oz. or so) for the marinara sauce after each layer of tomato sauce I sprinkled on some Italian seasoning. I upped the garlic to at least a Tablespoon. Because I was serving this as a main dish I sauteed eight 1/4" slices of eggplant in olive oil to create two additional layers. I mixed all 3 of the cheeses together (1/2 c. fontina and just over 1 c. mozzarella). The Parmesan naturally fell to the bottom of the bowl and mostly ended up on the top of the casserole anyway. The eggplant was the perfect addition to this dish and really soaked up the tomato sauce nicely. Next time my top layers will go tomato sauce polenta and then the cheese - this way the polenta on the top will brown slightly and add a nice crunch. Although this was absolutely delicious I would not make it for "fancy" company as it is a bit sloppy to serve. This might be because I used 1.5 times the sauce suggested or the fact that we were starving and didn't let it cool. If using an 8x8 I suggest cutting your polenta into 18 slices - 9 slices for each of 2 layers and 8 slices of eggplant 4 slices per layer. A hit with the adults and my 10 month old son. Read More
(21)

Most helpful critical review

Rating: 3 stars
04/12/2010
I'm so bummed! I did not pay attention to my jarred sauce and added 26 ounces instead of 14. It was way too soupy. Will have to try again. I swapped yellow onion instead of green onion and red pepper instead of green pepper. I know that I would prefer provolone over mozzarella. I used mozzarella because that is all I had. I think I would also do 1/2 fontina and 1/2 provolone. Super easy to do. Read More
(3)
33 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/08/2007
I will definitely make this again but I made several changes which is why it's getting 4 stars: I substituted about 1 c. frozen mixed bell pepper for the green bell pepper 1/4 c. white onion for the green onion and plain tomato sauce (about 22 oz. or so) for the marinara sauce after each layer of tomato sauce I sprinkled on some Italian seasoning. I upped the garlic to at least a Tablespoon. Because I was serving this as a main dish I sauteed eight 1/4" slices of eggplant in olive oil to create two additional layers. I mixed all 3 of the cheeses together (1/2 c. fontina and just over 1 c. mozzarella). The Parmesan naturally fell to the bottom of the bowl and mostly ended up on the top of the casserole anyway. The eggplant was the perfect addition to this dish and really soaked up the tomato sauce nicely. Next time my top layers will go tomato sauce polenta and then the cheese - this way the polenta on the top will brown slightly and add a nice crunch. Although this was absolutely delicious I would not make it for "fancy" company as it is a bit sloppy to serve. This might be because I used 1.5 times the sauce suggested or the fact that we were starving and didn't let it cool. If using an 8x8 I suggest cutting your polenta into 18 slices - 9 slices for each of 2 layers and 8 slices of eggplant 4 slices per layer. A hit with the adults and my 10 month old son. Read More
(21)
Rating: 4 stars
06/08/2007
I will definitely make this again but I made several changes which is why it's getting 4 stars: I substituted about 1 c. frozen mixed bell pepper for the green bell pepper 1/4 c. white onion for the green onion and plain tomato sauce (about 22 oz. or so) for the marinara sauce after each layer of tomato sauce I sprinkled on some Italian seasoning. I upped the garlic to at least a Tablespoon. Because I was serving this as a main dish I sauteed eight 1/4" slices of eggplant in olive oil to create two additional layers. I mixed all 3 of the cheeses together (1/2 c. fontina and just over 1 c. mozzarella). The Parmesan naturally fell to the bottom of the bowl and mostly ended up on the top of the casserole anyway. The eggplant was the perfect addition to this dish and really soaked up the tomato sauce nicely. Next time my top layers will go tomato sauce polenta and then the cheese - this way the polenta on the top will brown slightly and add a nice crunch. Although this was absolutely delicious I would not make it for "fancy" company as it is a bit sloppy to serve. This might be because I used 1.5 times the sauce suggested or the fact that we were starving and didn't let it cool. If using an 8x8 I suggest cutting your polenta into 18 slices - 9 slices for each of 2 layers and 8 slices of eggplant 4 slices per layer. A hit with the adults and my 10 month old son. Read More
(21)
Rating: 5 stars
02/20/2007
This was a great dish! I added a couple of chopped portobello mushrooms after cooking the peppers and onions a bit. I also didn't have any nice cheese on hand so I used grated cheddar and mozzarella for the cheese. Still it was extremely tasty! Even the kids (6 and 8) asked for seconds! Read More
(19)
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Rating: 4 stars
04/18/2007
I make my own polenta (it's easier and a LOT cheaper!) and my own basil marinara sauce. It is delicious. Read More
(9)
Rating: 5 stars
01/12/2010
I loved this dish My husband is a vegetarian and I made it for Thanksgiving (along with a pork loin for the meat eaters). I used frozen pepper and onion mix i also added extra garlic and doubled the whole recipe. In place of the fontina i used the italian mixed cheese and then I topped it with fresh sliced mozzerella. This was a huge hit It was all gone but there was pork left over... Read More
(6)
Rating: 4 stars
06/16/2008
Good. I used Puttenesca sauce instead of marinara. Read More
(6)
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Rating: 4 stars
07/20/2015
Very good. Added mushrooms. Used red pepper yellow onion Italian blend cheese. What I had on hand...and needed to use. Had to add a bit more than 14 ounces sauce...probably because of the added veggies. I've made a similar casserole before. Honestly next time I don't think I will bother with multiple thin lasagna like layers. Easier to serve and eat with a medium thick slice of polenta with sauce over. Also...I had a 24 oz tube of 'corn meal mush' and didn't think it tasted any different than the much pricier polenta. (Used 16 oz for this.) Found the mush at the store in the refrig section with bacon and sausage. My grandma used to make mush for breakfast. Fry crispy and smother in butter and maple syrup...yum! Read More
(5)
Rating: 5 stars
04/05/2010
This was fabulous! I only made two layers used a bit more sauce and all mozzarella cheese versus some fontina. My husband loved it. I think you could subsitute salsa for marinara sauce and cheddar cheese for mozzarella and this would be a great Mexican sidedish. Read More
(4)
Rating: 3 stars
04/12/2010
I'm so bummed! I did not pay attention to my jarred sauce and added 26 ounces instead of 14. It was way too soupy. Will have to try again. I swapped yellow onion instead of green onion and red pepper instead of green pepper. I know that I would prefer provolone over mozzarella. I used mozzarella because that is all I had. I think I would also do 1/2 fontina and 1/2 provolone. Super easy to do. Read More
(3)
Rating: 4 stars
11/11/2009
I loved this recipe. I used Sun Dried tomato polenta added some peas to the tomato sauce (I used a can of sauce and used my own spices). I didn't have fotina so I used a low fat italian blend. If done correctly this can be a low calorie dish. Turned out great and very versatile! Read More
(2)