Cheesy Polenta Casserole with Roasted Bell Pepper Sauce

Name: Cheesy Polenta Casserole with Roasted Bell Pepper Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons freshly ground black pepper; 59 milliliters chopped pitted kalamata olives; 2 Tbsps grated fresh Parmesan cheese; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 454 grams polenta, cut into 12 slices; 198 grams roasted red bell peppers, drained and sliced; 473 milliliters tomato-and-basil pasta sauce (such as Muir Glen)

Cheesy Polenta Casserole with Roasted Bell Pepper Sauce might be just the main course you are searching for. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and fodmap friendly recipe has 555 calories, 18g of protein, and 8g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. If you have balsamic vinegar, tomato-and-basil pasta sauce, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 10 minutes, stirring sauce occasionally.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange the polenta slices over the sauce, and spread remaining sauce over polenta.

Ingredients you will need

Cooking Spray