Italian

Polenta and Vegetable Casserole is for Dinner.

Polenta and Vegetable Casserole takes 15 minutes to prepare.

Polenta and Vegetable Casserole takes 45 minutes to cook.

Polenta and Vegetable Casserole makes 4 servings.

The ingredients for Polenta and Vegetable Casserole are:

1 tube of premade polenta
1 Tbs Olive Oil
2 cans diced tomatoes
1 can Cannellini beans
1 small zucchini, diced
1 Cup onion, diced
1 cup mushrooms, chopped
2 cups baby Arugula
1 cup reduced fat mozzarella shreds
2 Tbs Parmesan or 2 cheese mix
Salt, Pepper, Italian herbs

Here is how you make Polenta and Vegetable Casserole:

Preheat oven to 375. Spray a square (9x9) casserole dish. Slice the polenta in 1/4" slices. Layer them overlapping to cover the bottom of the dish, reserving several slices for a crumb topping. Put casserole dish in the oven while you prepare vegetables. Saute raw veg in Olive oil. Strain beans and tomatoes. Add to vegetables and heat. Assemble: Spread 1/2 C. Mozzarella and 1 tbs parm on warm polenta. Spread all the veg mixture on the top. Top with crumbled polenta and remaining cheese. Bake for 45 minutes. Let sit for a few minutes to absorb liquid. Cut in 4 and serve. Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CATMATT79.

The nutritional information for Polenta and Vegetable Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 362.4

• Total Fat: 9.1 g
• Cholesterol: 13.1 mg
• Sodium: 556.4 mg
• Total Carbs: 52.7 g
• Dietary Fiber: 10.3 g
• Protein: 20.8 g

Polenta and Vegetable Casserole is Italian cuisine.

The dietary needs meet for Polenta and Vegetable Casserole is Vegetarian