A simple jar of marinara sauce provides an earthy flavor to this layered polenta and cauliflower casserole recipe.




  • Heat oven to 375°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.

  • Bring 2 cups water to a boil in a medium-size saucepan. In small bowl, combine polenta and 2 cups cool water. Stir in 2 tablespoons of the Parmesan, the salt and pepper. Stir polenta into boiling water. Reduce heat to medium-high; cook 5 minutes, stirring. Spread in prepared dish.

  • Cut cauliflower into equal-size florets. Spread half over polenta. Top with 1-1/2 cups marinara sauce. Sprinkle with half the bread crumbs and half of the mozzarella. Repeat layering, ending with mozzarella. Cover with foil. Bake at 375°F for 40 minutes. Uncover, top with remaining 2 tablespoons Parmesan and bake 10 more minutes. Let rest 15 minutes.

Nutrition Facts

348 calories; 8 g total fat; 27 mg cholesterol; 945 mg sodium. 52 g carbohydrates; 17 g protein;