Polenta Casserole with Artichokes, Spinach, and Roasted Red Peppers



  • 1 9 oz package frozen artichoke hearts, thawed, or one 15 oz can, rinsed and drained
  • 1 c.  frozen chopped spinach, thawed and squeezed dry
  • 1 c. chopped roasted red peppers (can be from a jar)
  • ¼ c. chopped flat leaf parsley
  • 1 T fresh basil, or 1 ½ t. dried basil
  • 6 c. water
  • 2 garlic cloves, minced
  • 2 t. pizza seasoning (a combination of oregano, basil, dried onion, granulated garlic, and red pepper flakes)
  • ¼ t. ground black pepper
  • ¼ c. sundried tomatoes, not oil packed, snipped into small strips (optional)
  • 2 c. polenta (coarsely ground cornmeal)
  • 1 c. prepared fat-free tomato-based pasta sauce

In a medium bowl, combine the artichokes, spinach, red peppers, parsley, and basil; set aside.

Preheat oven to 350°F.  

In a large saucepan over high heat, bring the water, garlic, pizza seasoning and black pepper to a boil.  Slowly whisk in polenta.  Reduce heat to low.  Add sun-dried tomatoes, if using.  Cook, stirring constantly, for 10 minutes or until thick and creamy.

Spread half the polenta in the bottom of an 8” square baking dish.  Top with the sauce and then the vegetable mixture.  Spoon the remaining polenta on top and spread to cover filling.

Bake for about 30 minutes, or until the polenta is golden and bubbly.  Let stand a few minutes before serving.

Variation: substitute 2 large portabella mushroom caps, sliced and grilled or sautéed, for the artichokes.

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