Stack it Up Polenta

  • Yield 8 servings
  • Prep 45 mins
  • Cook -


1 pkg instant polenta, cooked according to pkg directions
shredded parmesan cheese
1 1/2 cups ricotta cheese
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
6 ounces can California olives, chopped
1 marinara sauce (purchased) or recipe in instructions below (YUM!)
Marinara Sauce
1/2 cup olive oil
2 small onions, finely chopped
3 cloves garlic, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Italian seasoning
2 tablespoons red wine
1 tablespoon sugar
1 bay leaf
2 cans 32oz of crushed tomatoes, pureed


  1. Make polenta as directed on package.  Add 1/2 cup shredded parmesan cheese. Pour into buttered 11 x 13 inch pan and refrigerate 1 hour. Cut into 16 squares. Brush both sides with olive oil and grill until crispy in preheated pan.
  2. While it is cooking, mix ricotta cheese, 1/2 c parmesan cheese, Italian seasoning, olives and garlic in small bowl.
  3. Heat marinara sauce.
  4. Layer 1 piece of polenta, cheese mixture, and marinara sauce. Repeat to form another layer on top.  Enjoy!

Marinara sauce

  1. Heat oil.  Add garlic and onions and saute until translucent.  Add celery, carrots, salt and ppper.  Saute until soft.  Add tomatoes, seasonings and sugar.  Simmer covered about 1 1/2 hours.  Remove bay leaf.



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