| 1 jar | BARILLA Mushroom & Garlic Sauce, divided |
| 1 can (19 ounces) | canellini beans, drained |
| 1 tablespoon | extra virgin olive oil |
| 4 medium | leeks, white part only, sliced |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 cups | quick cooking polenta |
| 8 ounces | provolone cheese, shredded |
PREHEAT oven to 350. Spray a 13x9 inch baking dish with non-stick cooking spray.
HEAT olive oil in a large skillet. Add leeks and cook until tender.
ADD cannelini beans, season with salt and pepper. Mix in a half jar of sauce. Remove from heat.
COOK polenta according to package directions. Spoon half the cooked polenta into a 9x13 inch baking dish. Spoon beans over polenta.
SPRINKLE half the shredded cheese over beans. Cover with remaining polenta and sprinkle with remaining cheese.
BAKE at 350 degrees for 20 minutes. Heat remaining sauce and serve over polenta.