Description
Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!
Ingredients
- 1 (14 ounce) can cherry tomatoes
- ¼ cup fresh basil
- 2 cloves garlic
- 1 tablespoon red wine
- ⅛ teaspoon salt
- 3 cups water
- ½ teaspoon salt
- ¾ cup polenta
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons butter
- 1 medium zucchini, thinly sliced
- 1 ½ cups finely shredded Italian-style cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Combine cherry tomatoes
- basil
- garlic
- red wine
- and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly
- whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook
- stirring occasionally
- for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
- Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini
- overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce
- then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.
- Bake
- covered
- in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown
- about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 6