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Zucchini and Polenta Casserole

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner
Zucchini and Polenta Casserole
Ingredients
  • 1 (14 ounce) can cherry tomatoes
  • 1/4 cup fresh basil
  • 2 cloves garlic
  • 1 tablespoon red wine
  • 1/8 teaspoon salt
  • 3 cups water
  • 1/2 teaspoon salt
  • 3/4 cup polenta
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons butter
  • 1 medium zucchini, thinly sliced
  • 1 1/2 cups finely shredded Italian-style cheese
Instructions
1
First, preheat your oven to the optimal temperature of 350 degrees F (175 degrees C).
2
Next, take a moment to prepare your casserole dish by greasing it with some oil and making sure its capacity is 1 1/2 quarts.
3
To create the marinara sauce, combine cherry tomatoes, basil, garlic, red wine, and a pinch of salt in the bowl of your food processor. Process it briefly to achieve the desired consistency, then set it aside.
4
Now, focus on preparing your polenta. Bring water and a small amount of salt to a boil in a saucepan over medium-high heat, whisking constantly to avoid any lumps. Gradually add the polenta while continuously whisking until it's well combined.
5
Once your polenta has reached the desired consistency, remove it from heat and stir in some Pecorino Romano cheese and butter.
6
Pour half of the polenta mixture into your prepared casserole dish. Add a layer of sliced zucchini on top, overlapping the slices slightly to ensure complete coverage.
7
Next, add half of the marinara sauce on top of the zucchini layer. Sprinkle some Italian-style cheese over it, followed by another half of the marinara sauce and a final layer of cheese.
8
Cover your dish with a lid and bake it in the preheated oven for 30 minutes. After that, remove the lid and continue baking until the cheese on top is lightly browned, approximately 10 minutes more.
9
Finally, take your dish out of the oven and let it rest for 5 minutes before serving.