Polenta Casserole

I made this casserole for a play date a few years back and it has become a favorite. Especially now that I am trying to find things to cook, wheat-free. This is a good, quick and easy alternative to lasagna.

1 onion, chopped
2 tablespoons of olive oil
1 bag of sliced crimini or brown mushrooms
2 cloves of garlic, chopped
1 large can of chopped tomatoes
1 large can of tomato sauce
teaspoon of salt, dash of pepper, pinches of basil & oregano
2 tubes of prepared polenta
1 package of marscapone cheese
2 packages of sliced fresh mozzarella (Trader Joe's)
Grated Parmesan cheese, approx. 1/4 cup

Cook onion in olive oil over medium heat until tender, about 5-7 minutes. Add mushrooms and garlic. Cook until mushrooms are done, another 5-7 minutes. Add tomatoes and sauce. Season with salt, pepper, basil and oregano. Cook for about 10 minutes.

Meanwhile, slice polenta into 1/2 inch rounds. Heat a medium sized, fry pan. Pour in approx. 2 tablespoons of olive oil. Cook polenta slices until edges are slightly crisp, approx. 3 minutes per side. Remove from pan and drain on paper towels.

Oil a rectangular baking dish. Pour approx. 1/2 cup of the sauce into the bottom. Layer the bottom of the dish with the cooked polenta rounds.

Top each round with a dollop of marscapone and a slice of mozzarella, and top with another polenta round.

Cover "sandwiches" with remaining sauce. Layer remaining mozzarella over sauce and sprinkle with Parmesan.

Bake covered in a 375 degree oven for 15 minutes. Remove foil and continue baking for another 10 minutes or until the cheese is brown and bubbly. Serve hot.