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Delicious gluten-free alternative to pasta bake.
Preheat oven to 400°F. Lightly coat an 8×10-inch baking dish with a bit of the olive oil. Set aside.
Heat a 2-quart saucepan over medium heat. Add remaining olive oil and minced garlic into the saucepan. Sauté 2-3 minutes, being careful not to burn the garlic. Add the can of tomatoes, dried oregano, salt, and chopped basil to pan; bring to a boil. Reduce heat and simmer about 10 minutes until thickened.
Meanwhile open the tube of polenta (I used sun-dried tomato/basil flavored polenta). Slice the polenta into bite-size pieces. I like to slice julienne-style, but quartering also works well. Thinner is better for this dish. Arrange polenta slices in the prepared baking dish; overlapping is fine.
Spoon warm tomato sauce over and covering the polenta in the baking dish. Top with grated Parmigiano-Reggiano cheese, then top with sliced mozzarella. Bake until bubbly and cheese is starting to golden (20-25 minutes). Remove it from the oven and set the dish on a rack. Let it sit 5 minutes then slice into squares and serve with basil garnish.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!