Baked layered polenta – perfect for Italian cuisine that can be ready in 50 minutes.
Baked Layered Polenta
- Prep Time 20 min
- Total 50 min
- Servings 6
- Ingredients 8
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)
Instructions
-
Step1Heat oven to 375°. Grease rectangular baking dish, 11x7x1 1/2 inches.
-
Step2Cook polenta in salted water as directed on package; stir in oregano. Spread in baking dish.
-
Step3Heat 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.
-
Step4Spoon zucchini mixture over polenta. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly around edges.
Nutrition
245
Calories
8g
Total Fat
9g
Protein
38g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 245
- Calories from Fat
- 70
- Total Fat
- 8g
- Saturated Fat
- 3g
- Cholesterol
- 10mg
- Sodium
- 1380mg
- Total Carbohydrate
- 38g
- Dietary Fiber
- 4g
- Protein
- 9g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved