Preheat oven to 375º. Slice the polenta roll into 1/2" thick rounds. Pour a thin layer of tomato sauce on the bottom of a medium-sized baking dish. Place 1/3 of the polenta rounds on the bottom of the pan, making sure they are not overlapping. Put a small sliver of cheese on top of this layer. Pour more tomato sauce over this and repeat the process until you have used up all your polenta rounds (usually about 2 layers). Cover with tinfoil and bake for 30 minutes. When you take it out, let it cool for 5 minutes (it gets very hot). Serve with a large spoon.
Check the tomato sauce for salt– add some if you think it needs it.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 514.9mg||18 %|
|Potassium 325.2mg||9 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.8g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 24
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