Layered Polenta and Cannellini Bake

Tender rounds of polenta layered with creamy cannellini beans, crushed tomatoes, fresh basil, and a light golden mozzarella topping.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• High-Fiber
• Kosher
• Low-Calorie

Tags

• bake
• comfort food
• healthy
• kid-friendly
• rich

Ingredients

• 1 package polenta tube (precooked, sliced into rounds)
• 2 can cannellini beans (canned, rinsed and drained)
• 1 can crushed tomatoes (canned, no salt added)
• 2 zucchinis (medium, sliced thin)
• 3 ounce shredded mozzarella cheese (part-skim)
• 0.25 cup fresh basil (chopped)
• 0.5 teaspoon dried thyme
• 0.5 teaspoon kosher salt

Instructions

1. Preheat the oven to 375°F and lightly coat a 9x13-inch baking dish with non-stick cooking spray.
2. In a medium bowl, combine crushed tomatoes, drained cannellini beans, dried thyme, and kosher salt.
3. Layer half of the sliced polenta rounds and half of the sliced zucchini across the bottom of the baking dish, then spread half of the tomato-bean mixture over top.
4. Repeat with the remaining polenta, zucchini, and tomato-bean mixture, then sprinkle the shredded mozzarella cheese evenly across the top.
5. Bake uncovered for 35 minutes until bubbling throughout and the cheese is lightly golden and melted; rest 5 minutes, then garnish with fresh basil before serving.

Notes

Pre-cooked polenta tubes found in the pasta aisle provide an ultra-convenient base that holds its shape during baking.

Nutrition (per serving)

• Calories: 285
• Protein: 14 g
• Carbohydrates: 48 g
• Fat: 4.6 g
• Fiber: 9.5 g
• Sodium: 320 mg
• Saturated Fat: 1.9 g
• Sugar: 4.2 g
• Cholesterol: 12 mg