Polenta with Cauliflower
A simple jar of marinara sauce provides an earthy flavor to this layered polenta and cauliflower casserole recipe.
Ingredients
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1-1/3 cup instant polenta
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1/4 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 2-pound head cauliflower
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1 jar (28 ounces) marinara sauce
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1/4 cup dry bread crumbs
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2 cups shredded part-skim mozzarella cheese
Directions
1.
Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
2.
Bring 2 cups water to a boil in a medium-size saucepan. In small bowl, combine polenta and 2 cups cool water. Stir in 2 tablespoons of the Parmesan, the salt and pepper. Stir polenta into boiling water. Reduce heat to medium-high; cook 5 minutes, stirring. Spread in prepared dish.
3.
Cut cauliflower into equal-size florets. Spread half over polenta. Top with 1-1/2 cups marinara sauce. Sprinkle with half the bread crumbs and half of the mozzarella. Repeat layering, ending with mozzarella. Cover with foil. Bake at 375 degrees F for 40 minutes. Uncover, top with remaining 2 tablespoons Parmesan and bake 10 more minutes. Let rest 15 minutes.
Nutrition information
Calories 348, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 27 mg, Sodium 945 mg, Carbohydrate 52 g, Fiber 7 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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