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