Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::6
Yield::1 8-inch casserole
Ingredients
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¾ cup shredded provolone or mozzarella cheese
¼ cup shredded fontina cheese
1 teaspoon olive oil
1 green bell pepper, chopped
2 green onions, chopped
¼ teaspoon minced garlic
1 (14 ounce) jar marinara sauce
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
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 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.