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Bring 2 1/2 cups water to a boil in a medium saucepan, . Meanwhile, combine cornmeal, the remaining 1 1/2 cups water and 1 teaspoon salt in a small bowl. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until very thick, stirring frequently. Spread evenly in an ungreased 3-quart rectangular baking dish; cool. Cover and chill about 30 minutes or until firm.
Preheat oven to 350°F. Heat oil in a large nonstick skillet over medium heat; add onion and sauté for 3 to 4 minutes or until tender. Add mushrooms, the remaining 1/4 teaspoon salt and black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat. Stir in roasted peppers.
Spread marinara sauce over chilled polenta. Top with vegetable mixture; sprinkle with cheese.
Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. If desired, sprinkle with parsley.