Add Italian flavor to your family’s dinner! Enjoy this tasty polenta casserole made with peperonata sauce - ready in about an hour.
Baked Polenta with Peperonata Sauce
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 6
- Ingredients 11
Ingredients
Peperonata Sauce
- 3 tablespoons olive or vegetable oil
- 3 medium onions, chopped (1 1/2 cups)
- 1 clove garlic, finely chopped
- 3/4 cup chopped pitted Kalamata or ripe olives
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (28 ounces) diced tomatoes, drained
- 1 jar (12 ounces) roasted red bell peppers, drained and chopped
Polenta
- 1 tube (16 ounces) refrigerated polenta
- 1 1/4 cups grated Romano or Parmesan cheese
Instructions
-
Step1Heat oven to 350°. Spray 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
-
Step2In 3-quart saucepan, heat oil in over medium heat. Add onions and garlic; cook 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in Peperonata Sauce remaining ingredients. Simmer uncovered about 8 minutes or until slightly thickened.
-
Step3Cut polenta into twelve 1/2-inch slices. Arrange 6 slices polenta on bottom of casserole. Spread half of the sauce over polenta. Sprinkle with 1/2 cup of the cheese. Repeat with remaining polenta, sauce and cheese.
-
Step4Bake uncovered 35 to 40 minutes or until heated through and cheese is light brown. Let stand 10 minutes before serving.
Nutrition
270
Calories
16g
Total Fat
11g
Protein
22g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 1050mg
- 44%
- Potassium
- 330mg
- 10%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 6g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 35%
- 35%
- Calcium
- 30%
- 30%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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