Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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  • 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; total fat 7g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 8mg; sodium 649mg; potassium 473mg; carbohydrates 27g; fiber 4g; sugar 3g; protein 8g; trans fatty acidg; vitamin a 486IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 131mg; iron 2mg.

Reviews (1)

14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
12/27/2013
Just made this for dinner and Oh My; who says low cal/fat doesn't taste good! This will be a staple in my household especially since hubby loves it too! Very satisfying!