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Polenta Casserole with Tomato Sauce

A simple dinner of fried polenta rounds covered with tomato sauce, shredded mozzarella sauce and sprinkled with parmesan cheese.
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Prep Time 15 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • Ingredients:
  • 1 or 2 rolls of corn meal polenta
  • 1 to 2 tbsp of olive oil and several sprays of olive oil I use a Misto sprayer
  • 1/4 cup of all purpose GF flour
  • 2 tbsp or more of grated parmesan reggiano cheese
  • 1/2 to 1 cup of grated mozzarella cheese (I like Polly-O optional
  • 2 cups of tomato basil sauce
  • 2 tbsp of finely shredded or chopped fresh basil

Instructions
 

  • Directions:
  • * Pre-heat oven to 350ยบ.* Grease a ceramic 9" or 10" round baking dish.
  • Remove the corn meal polenta from the wrapper. Lay it on a wooden board and slice it into 1/4 inch rounds. Pour the flour out on a plate and salt and pepper it. Stir it with a fork to incorporate the seasonings.Dredge the polenta rounds in the flour on both sides. Set aside.
  • Spray a non-stick skillet with olive oil and add 1 tbsp of olive oil. Heat the skillet on medium high heat until hot and shimmering. Add a single layer of rounds covering the bottom of the skillet.
  • Brown the rounds for 2 to 4 minutes until golden and crispy. Turn and brown the other side also for 2 to 4 minutes until crispy. Remove from skillet and brown the next layer until all the rounds have been sauteed. Use more oil if needed.Set the rounds aside.
  • In a 1 quart saucepan, heat up the tomato basil sauce. Sprinkle in the finely shredded or chopped fresh basil and stir into the sauce. Set aside.
  • Grease a shallow round 9" or 10" baking dish with olive oil spray or just olive oil. Cover the bottom of the baking dish with a single layer of polenta rounds.
  • Pour 1/2 to 1 cup of sauce over the layer. Then sprinkle with grated parmesan cheese and grated mozzarella. Place another layer of polenta rounds over the first layer. Pour 1/2 to 1 cup of sauce over the top. Sprinkle with parmesan and also with mozzarella.
  • Place the casserole in the oven and bake 15 to 30 minutes or until sides are bubbling and top looks browned. Save leftovers for lunch the next day.
Keyword low fodmap polenta with tomato sauce