Baked Polenta with Tomato Sauce and Caramelized Onions -- Casseroles for the Holidays, Day 3.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide a vibrant flavor, while crushed tomatoes are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Preheat the oven to 375°F (190°C).

Bring water to a boil in a large pot and add salt.

Slowly whisk in polenta, stirring constantly until thickened, about 5 minutes.

Remove from heat and stir in olive oil, black pepper, and half the cheese.

Spread the polenta mixture into a greased baking dish and smooth the top.

In a skillet, heat olive oil over medium heat and add sliced onions.

Cook onions, stirring occasionally, until caramelized, about 15-20 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in canned tomatoes, basil, and red pepper flakes; simmer for 10 minutes.

Spread the tomato sauce over the polenta in the baking dish.

Top with remaining cheese and bake for 25-30 minutes until bubbly and golden.

Let cool for a few minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens