BAKED LAYERED POLENTA

Baked Layered Polenta image

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 package (6.6 ounces) polenta
3 1/2 cups water
1 teaspoon salt
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1 tablespoon olive or vegetable oil
2 medium zucchini, coarsely chopped (3 cups)
1 container (12 ounces) refrigerated marinara sauce
1 cup shredded mozzarella cheese (4 ounces)

Steps:

Heat oven to 375°. Grease rectangular baking dish, 11x7x1 1/2 inches.
Cook polenta in salted water as directed on package; stir in oregano. Spread in baking dish.
Heat oil in nonstick 12-inch skillet over medium-high heat. Cook zucchini in oil 5 to 7 minutes, stirring occasionally, until crisp-tender. Stir in marinara sauce; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until thickened.
Spoon zucchini mixture over polenta. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly around edges.

Nutrition Facts : Calories 245, Carbohydrate 38 g, Cholesterol 10 mg, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1380 mg