5-point ham, spinach and polenta casserole

This casserole is assembled in layers like a lasagna with half a roll of ready-made polenta and my favorite - Mia's Kitchen vodka pasta sauce. It's all natural and I can only afford to buy it when it's on sale, but it's delicious! Mia's must have less heavy cream compared to other vodka sauces, because it scanned with fewer points. You could use a regular spaghetti or marinara sauce if you prefer.

I used natural, uncured honey ham lunchmeat, which is sliced super thin. Between the ham, feta cheese and sauce, you don't need any other seasonings. Serve it with a side salad and it's a delicious meal.

The whole casserole came to 18 points, which I rounded up to 20, just in case I was a little heavy-handed with sauce or polenta. Plus 20 is easier to divide into four 5-point servings. Measure out your ingredients first, so you don't accidentally go overboard - that way you know for sure that you can go back for seconds!

•  1 tspn extra virgin olive oil  (1 pt)
•  12 thin slices (1/4") of polenta from the roll  (6 pts)
•  6 slices of chopped ham lunchmeat  (3 pts)
•  1/2 cup feta cheese crumbles  (4 pts)
•  1 cup pasta sauce  (4 pts)
•  baby spinach and chopped sweet red peppers

Rub the olive oil in the bottom of a small baking dish, then lay down four slices of polenta. Spoon a dollop of sauce on top of each slice, then sprinkle in a third of all the other ingredients.

Repeat this for two more layers and heat through for 30 minutes at 350° with some foil tented loosely on top. You can choose to sauté or steam the veggies first if you want them to be softer. Enjoy!