Name: Italian Polenta Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cherry tomatoes - 1 (14 ounce) can; Fresh basil - ¼ cup; Garlic - 2 cloves; Red wine - 1 tablespoon; Salt - ⅛ teaspoon; Water - 3 cups; Salt - ½ teaspoon; Polenta - ¾ cup; Grated Pecorino Romano cheese - 1 cup; Butter - 2 tablespoons; Zucchini, thinly sliced - 1 medium; Finely shredded Italian-style cheese - 1 ½ cups

Ingredients for - Italian Polenta Casserole

1. Cherry tomatoes 1 (14 ounce) can

2. Fresh basil ¼ cup

3. Garlic 2 cloves

4. Red wine 1 tablespoon

5. Salt ⅛ teaspoon

6. Water 3 cups

7. Salt ½ teaspoon

8. Polenta ¾ cup

9. Grated Pecorino Romano cheese 1 cup

10. Butter 2 tablespoons

11. Zucchini, thinly sliced 1 medium

12. Finely shredded Italian-style cheese 1 ½ cups

How to cook deliciously - Italian Polenta Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.

2 . Stage

Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.

3 . Stage

Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.

4 . Stage

Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.

5 . Stage

Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.