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what makes it special

A shortcut blender sauce with a bit of basil and red wine keeps this freshtasting. Gluten-free polenta and zucchini make for toothsome layers, and Pecorino Romano adds a sharp, earthy edge.

I T A L I A N - S T Y L E P O L E N T A C A S S E R O L E

HANDS-ON 20 MIN TOTAL 1 HR, 5 MIN SERVES 6  SUBMITTED BY KIM’S COOKING NOW!

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1 (14.5-oz.) can diced tomatoes, drained ¼ cup chopped fresh basil, plus whole leaves for garnish 2 cloves garlic 1 Tbsp. dry red wine ⅛ tsp. plus ½ tsp. salt 2¾ cups water ¾ cup quick-cooking polenta 1 cup grated Pecorino

Romano cheese 2 Tbsp. butter 2 cups very thinly sliced zucchini 1½ cups finely shredded

Italian-style cheese

1 . Preheat oven to 350°F. Grease a 7x11-inch baking dish. 2 . For sauce, purée drained tomatoes, basil, garlic, red wine, and ⅛ tsp. salt in a blender or food processor. 3 . Bring the water and remaining ½ tsp. salt to a boil in a saucepan over medium-high heat. Slowly stir in polenta, whisking constantly and breaking up any lumps. Return to a boil. Reduce heat to low. Cook, stirring occasionally until thickened, about 5 minutes. Remove from heat and stir in Pecorino Romano and butter. 4 . Pour half the polenta into prepared baking dish. Arrange half the zucchini slices in a single layer, overlapping slightly. Top with half the sauce, then sprinkle with half the Italian-style cheese. Repeat layers, then cover with foil. 5 . Bake 30 minutes. Uncover and continue baking until cheese is lightly browned, about 10 minutes more. Let stand 5 minutes. Garnish with basil leaves. armagazine.com/italian-stylepolenta-casserole

HIDDEN GEM GLUTEN-FREE

PER ⅔ CUP: 277 CAL; 15G FAT (9G SAT); 14G PRO; 22G CARB (2G FIBER, 3G SUGARS); 890MG SODIUM

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