Vegetable Polenta Casserole

Sunday, April 1, 2012

This low-fat vegetable polenta casserole is quick and easy to prepare. For some variation, you can buy tubes of pre-cooked polenta with different flavorings, such as sun-dried tomato or mushroom and onion. You can find polenta in the same aisle as pasta and rice, and sometimes in the gluten-free section of the grocery store.

Cook Time: 45?minutes

Total Time: 45?minutes


  • 2 tsp olive oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, finely chopped
  • 8 ounce pack sliced cremini mushrooms
  • 1 cup chopped red pepper
  • 1 cup cubed zucchini
  • 1 26 ounce jar low fat, low sodium marinara sauce (such as Amy's)
  • 1 cup small broccoli florets
  • 1 18 ounce tube polenta, sliced into 18 slices
  • 3/4 cup shredded reduced-fat cheese of your choice


Preheat oven to 350 degrees.

Heat 2 tsp oil in a large skillet.

Add onions and garlic and saute for 3-4 minutes. Add mushrooms, pepper and zucchini and cook until mushrooms are softened. Stir in broccoli and cook for 2 more minutes.

Add marinara sauce and simmer for 10 minutes.

Spoon about a half cup of the sauce into the bottom of an 8-inch square baking dish. Then add a layer of nine polenta slices. Cover polenta slices with half the vegetable mixture. Top with remaining nine polenta slices and add rest of vegetables.

Sprinkle with reduced-fat cheese. Cover and bake for 20 minutes.

Uncover and bake for 10 more minutes.

Serves 6

Per Serving: Calories 189, Calories from Fat 50, Total Fat 5.8g (sat 2g), Cholesterol 10mg, Sodium 465mg, Carbohydrate 26.7g, Fiber 4g, Protein 8g

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