I tube prepared shelf-stable polenta, sliced to 1/2 inch thick rounds (about 18 slices)
6 oz fresh mozzarella, sliced to 1/4 inch thick rounds, then halved
1/2 c shredded parmesan reggiano
28 oz. can diced tomatoes w/liquid
1 bell pepper, chopped small
12 oz. frozen chopped spinach, thawed and liquid squeezed/pressed out
2 large zucchini, chopped to bite size
1 large, sweet onion, diced small
1T Wildtree Roasted Garlic grapeseed Oil
1T Wildtree Basil Pesto Oil
1T Wildtree Spaghetti Seasoning Blend
2T Wildtree Basil Pesto Seasoning Blend
1T Wildtree Garlic & Hot Chili Pepper Seasoning Blend
1 1/2 tsp. salt
1 tsp. pepper
Instructions
In large dutch oven, heat Wildtree Basil Pesto and Roasted Garlic grapeseed oils over medium high heat and saute onion for 3 min., stirring regularly until begins to brown. Add chopped tomatoes 3/4 tsp. salt, 1/2 tsp. pepper, Wildtree Spaghetti seasoning, Wildtree Basil Pesto seasoning and Wildtree Garlic Hot Chili seasoning. Add defrosted chopped spinach, bell pepper and zucchini. Saute 5 min., until vegetables have just softened.
To assemble casserole, layer 9X11 ceramic or glass baking dish (sprinkled with a thin coating of garlic grapeseed oil) with half of polenta slices to cover bottom of dish. Add half of vegetable mixture and spread evenly over polenta. Layer with half of mozzarella slices. Repeat this process to form two layers, ending with vegetable mixture. Sprinkle with parmesan.
Bake @ 350F for 25 - 30 min., until bubbling and cheese is lightly browned.
Originally Submitted
7/12/2013
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