Cheesy Polenta Casserole

Ingredients

• 0.3 cup fontina shredded
• 0.3 teaspoon garlic minced
• 1  bell pepper green chopped
• 2  green onions chopped
• 14 ounce tomatoes 
• 1 teaspoon olive oil 
• 0.5 cup parmesan cheese grated
• 16 ounce ready-made polenta cut into 1/4-inch slices
• 0.8 cup mozzarella cheese shredded

Equipment

• bowl
• sauce pan
• oven
• baking pan
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
2. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes.
3. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
4. Mix together fontina and provolone in a bowl.
5. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture.
6. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
7. Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.