12 ingredients
2 cup Vegetable broth or bouillon low sodium
6 cup Water
2 cup Polenta dry uncooked
3 cup chopped Broccoli raw
30 oz Cannellini or white kidney beans canned no salt added
4 sprays, about 1/3 second each spray Vegetable cooking spray oil
2 tablespoon Olive or extra virgin olive oil
1 tsp Rosemary dried
2 tsp Garlic raw
1/2 tsp Salt
1/2 tsp Pepper black
1 cup Marinara or spaghetti sauce
7 steps
- In a large pot, boil broth and water. Slowly add polenta, stirring constantly.
- Reduce heat. Stir in broccoli, beans, olive oil, rosemary, garlic, salt, and pepper.
- Cook until polenta is tender, about 15 minutes. Cover and remove from heat. Let stand covered for about 5 minutes.
- Preheat oven to 350F. Spray 9 X 13-inch baking pan with cooking spray.
- Spread polenta mixture evenly in baking pan. Let stand about 20 minutes so that polenta starts to firm up. Spread marinara sauce over top of polenta mixture.
- Bake in oven for 15 minutes. Remove from oven and cool. Casserole should be firm, not mushy.
- Slice in half lengthwise, and then slice twice crosswise to make 6 equal slices. Serve and enjoy!
Tips:
Buy regular dry polenta or coarsely ground cornmeal. If you use instant polenta or finely ground cornmeal, decrease the amount of water to 4 1/2 cups.
If you have extra marinara sauce, heat it up and serve it on the side.
Add chopped sundried tomatoes to the polenta mixture before baking for even more flavor.
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