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Tender polenta makes an excellent base for a quick and easy Italian-style casserole full of fresh vegetables.
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 small onion, finely diced
- 1/2 cup low-sodium vegetable broth
- 1 cup asparagus pieces, cut into 1/2-inch pieces
- 2 cups shredded Swiss chard
- Salt and freshly ground pepper, to taste
- 16.5 ounces prepared polenta, sliced into 1/2-inch rounds
- 1/2 cup prepared pesto
- 1 cup sliced roasted red pepper
- 1 cup thinly sliced strips of fresh mozzarella
- 1/4 cup grated Parmesan cheese
Preheat the oven to 425 degrees F. Grease a 9 x 13-inch casserole with oil.
In a large nonstick skillet over medium-high heat, heat oil. Saute the onion and mushrooms until soft and the onion golden, about 7 minutes. Add the broth, asparagus and Swiss chard and cook until the asparagus is crisp tender and the chard is wilted, about 4 or 5 minutes. Season with salt and freshly ground pepper.
Line the bottom of the casserole with the polenta slices as thoroughly as possible. Dollop and spread the pesto on top of the polenta. Sprinkle half the Parmesan and layer half the mozzarella slices over the top. With a slotted spoon to drain excess liquid, spoon the vegetable mixture over the top. Arrange the chopped roasted red pepper on top of the vegetables. Sprinkle the remaining half of the Parmesan and layer the remaining half of the mozzarella slices over the top.
Bake for 15 to 20 minutes, or until the cheese is melted and bubbling.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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