Polenta, a cornmeal mush commonly eaten in Northern Italy, is a hearty alternative to noodles in this vegetarian lasagna casserole recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 1/2 cups water to a boil in a medium saucepan. In a medium bowl, combine the remaining 1 1/2 cups water, cornmeal and 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm. (Or, cover and refrigerate up to 24 hours.)

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  • Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet, over medium heat. Add onion; saute for 3 to 4 minutes or until tender. Add mushrooms, the remaining 1/4 teaspoon salt and the black pepper. Cook and stir for about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted peppers.

  • Spread the marinara sauce over the chilled polenta. Top with the vegetable mixture and sprinkle with mozzarella cheese. Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly.

Tips

Tip: To roast peppers, quarter the peppers lengthwise; remove stems, seeds and membranes. Place peppers, cut-sides down, on a foil-lined baking sheet. Roast in a 450-degree F oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet; seal. Let stand for 20 minutes to loosen skins. Peel and chop peppers. (Or substitute three 7-ounce jars or two 12-ounce jars roasted red peppers, drained and chopped, for the green and red roasted peppers.)

Nutrition Facts

188 calories; protein 7.6g 15% DV; carbohydrates 27.2g 9% DV; exchange other carbs 2; dietary fiber 4.2g 17% DV; sugars 3.4g; fat 6.7g 10% DV; saturated fat 2.3g 11% DV; cholesterol 7.5mg 3% DV; vitamin a iu 511.8IU 10% DV; vitamin c 154.7mg 258% DV; folate 19.7mcg 5% DV; calcium 127.2mg 13% DV; iron 2mg 11% DV; magnesium 43.6mg 16% DV; potassium 473.4mg 13% DV; sodium 649.1mg 26% DV.