I used the leftover alfredo sauce and polenta I had in the freezer to make this dish. Great brunch dish or for a girl luncheon (but I served it for dinner but only Jeremy and I ate it). Jeremy prefers it with chicken & spinach.
16 oz. pkg. prepared polenta (or 2 cups leftover)
2 Tbsp. olive oil
2 Tbsp. light butter
10 oz. container refrigerated four cheese alfredo sauce (or left over homemade)
2 cups frozen asparagus pieces, thawed and drained
2 cups thawed & drained frozen spinach (squeeze out excess water)
1 cup cooked cubed ham
1 cup cooked cubed chicken
1/2 - 1 cup freshly grated Parmesan cheese
Preheat oven to 425 degrees. Slice polenta into 1/2" slices. In large skillet, combine olive oil and butter and heat over medium heat. When butter melts, add half of the polenta slices; cook until well browned on one side, then turn and cook on second side. This should take 5-7 minutes total. Drain on paper towels.
Then arrange the browned polenta in a greased 8" square glass baking dish. Top with asparagus pieces (or spinach) and ham (or chicken). Spoon sauce over casserole and sprinkle with Parmesan cheese.
Bake at 425 degrees for 20-25 minutes or until casserole is bubbling and cheese begins to brown.