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Baked Polenta with Peperonata Sauce

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Betty Crocker Kitchens
Updated Aug 12, 2010
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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
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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

  • Step 
    1
    Heat oven to 350°. Spray 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
  • Step 
    2
    In 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.
  • Step 
    3
    Cut 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.
  • Step 
    4
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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