Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

20 mins
30 mins
40 mins
90 mins


Ingredient Checklist


Instructions Checklist
  • For polenta, in a medium saucepan, bring the 2 1/2 cups water to boiling. Meanwhile, in a small bowl, combine cornmeal, the 1 1/2 cups water, and the 1 teaspoon salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until very thick, stirring frequently. Spread evenly in an ungreased 3-quart rectangular baking dish; cool. Cover and chill about 30 minutes or until firm.

  • Preheat oven to 350°F. In a large nonstick skillet, cook onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushrooms, the 1/4 teaspoon salt, and black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat. Stir in roasted peppers.

  • Spread marinara sauce over chilled polenta. Top with vegetable mixture; sprinkle with cheese.

  • Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. If desired, sprinkle with parsley.

Nutrition Facts

188 calories; fat 7g; cholesterol 8mg; saturated fat 2g; carbohydrates 27g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 8g; vitamin a 485.9IU; vitamin c 1.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.2mg; folate 20.2mcg; sodium 649mg; potassium 473mg; calcium 131.3mg; iron 2mg.