I know I am on a polenta kick, but I figure if it’s something as good as polenta then why not, plus I bought a few rolls to make the polenta chips (see previous blog post). So, when I had spaghetti and veggie meatballs for dinner with enough sauce and meatballs to feed a small army and I picked my last little bell pepper from my garden, so I wanted to use all my ingredients up without zucchini for once. I’m sure if I did use zucchini this would be even better, but I knew my family would thank me for leaving it out.

I also was glad we started having cooler weather, so I could enjoy eating a warm meal in the evening instead of drinking my dinner like I have to do in the summer. In the summer I cook and eat a larger lunch because with my pots the heat makes it too hard on my heart to eat a warm large meal in the evening.

This is a fast dish because I had everything already done but if you need to make the sauce, meatballs and polenta it will add a lot more time.

Polenta Meatball Lasagna:

1 roll of polenta

1 jar of marinara or the equivalent to one jar homemade

10 small meatless meatballs (or meat if you prefer)

1 small green bell pepper chopped

1/2 white onion chopped

3-4 garlic cloves diced

1-2 Cups of grated mozzarella cheese