Polenta with Cauliflower

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

Polenta with Cauliflower
Servings: 6 Prep 5 mins Bake 375°F 50 mins Cook 5 mins


  • 1 1/3 cups instant polenta
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 2-pound head cauliflower
  • 1 jar (28 ounces) marinara sauce
  • 1/4 cup dry bread crumbs
  • 2 cups shredded part-skim mozzarella cheese

Make It

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

2. 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.

3. 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 degrees F for 40 minutes. Uncover, top with remaining 2 tablespoons Parmesan and bake 10 more minutes. Let rest 15 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 348, Fat, total (g): 8, chol. (mg): 27, sat. fat (g): 4, carb. (g): 52, fiber (g): 7, pro. (g): 17, sodium (mg): 945, Percent Daily Values are based on a 2,000 calorie diet.