• Tracey Thompson

Italian Polenta Cheese Casserole

Warm up this winter with our cheesy casserole that even the kids will love!

Makes 4 Ingredients: 1 cup Sostanza Polenta 3 cups reduced-salt chicken broth 2½ cups shredded Mozzarella or Provolone cheese 2 tablespoons butter 2 cups sliced fresh shiitake or white mushrooms 2 cloves garlic, minced 1¼ teaspoons Italian seasoning ¼ teaspoon salt ¼ teaspoon pepper 4 cups packed fresh spinach leaves ½ cup prepared pizza sauce 2 medium tomatoes, sliced (optional) Method: Combine Sostanza Polenta and chicken broth in microwave-safe dish. Microwave covered on HIGH 10 to 12 minutes, stirring every 3 to 4 minutes. Mixture should be very thick. Stir in ½ cup cheese. Spoon into buttered baking dish. Cool at least 15 minutes. Meanwhile, heat butter in large pan. Sauté mushrooms, garlic and ¾ teaspoon Italian seasoning for 1 minute. Add salt and pepper. Add spinach to pan. Toss lightly and cook for 1 minute or until spinach wilts. Spread prepared pizza sauce evenly over Polenta. Top with spinach mixture. Arrange sliced tomatoes over spinach. Sprinkle remaining cheese and Italian seasoning over tomatoes. Bake in 350oF oven 15 to 20 minutes or until cheese has melted and casserole is heated through.

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