Polenta And Vegetable Casserole Recipes

ROASTED ROOT VEGETABLES WITH POLENTA

Steps:

• Preheat oven to 375 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables with the olive oil and salt and pepper to taste. Add fresh herbs if using. Spread vegetables in an even layer.
• Combine polenta, water, and salt in a 2-quart baking dish and stir together. Place polenta and vegetables in the oven. If you can't fit both pans on the same (middle) rack, place vegetables on a lower rack. Roast vegetables for 30 to 40 minutes, stirring every 10 minutes or until soft and beginning to caramelize. Remove from the oven.
• If serving this with marinara sauce, make the sauce while the vegetables and polenta are in the oven.
• Continue to bake the polenta until it has been in the oven for 40 to 45 minutes and has absorbed the water. Remove from oven and stir in butter. Use a fork or a spatula to stir the polenta well, and return to oven for 5 to 10 more minutes. Remove from oven and stir again. Carefully taste a little bit of the polenta; if it is not completely soft, return to the oven for 5 to 10 more minutes.
• Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Immediately spoon polenta onto plates and make a depression in the middle. Ladle on some marinara sauce and top with a generous spoonful of roasted vegetables. Sprinkle on remaining Parmesan and serve.

ITALIAN POLENTA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
• Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
• Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
• Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

BEEFY POLENTA CASSEROLE

Steps:

• Grease pie plate, 9x1 1/4 inches. Mix cornmeal and cold water in 1-quart saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir in Parmesan cheese until smooth. Spread on bottom and up side of pie plate. Cover and refrigerate at least 4 hours until completely firm.
• Heat oven to 350°F. Cover cornmeal mixture in pie plate with aluminum foil; bake 30 minutes. Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring frequently, until brown; drain. Stir in spinach, pasta sauce and marjoram.
• Spoon beef mixture into polenta shell. Cover and bake 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 10 minutes before cutting.

POLENTA AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
• Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning.
• Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.
• Bake until heated through, about 20 minutes.

POLENTA WITH VEGETABLES

Steps:

• In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft. In a small heavy skillet sauté the carrot, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes.

VEGETARIAN POLENTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cover medium casserole dish with thin layer of cooking spray, set aside.
• Cover bottom of a 2 quart sauce pan, with a thin layer of cooking spray.
• Heat pan to medium heat.
• Sweat the chopped onions in pan.
• Combine garlic,red pepper, shredded cabbage, and spices in pan and cook for about 5 minutes or until soft.
• Add beans, tomato sauce and water.
• Let the mixture absorb the water then add the Veggie Ground Round.
• Pour mixture into ceramic casserole dish, set aside.
• In a one qt sauce pan heat 2 cups of water to boiling Add polenta, stir constantly with a whisk until the mixture begins to thicken.
• When it is thick but still spreadable, immediately take off heat and pour over contents in casserole dish.
• This happens very quickly.
• Spread mixture into corners to cover casserole ideally about a 1/2 inch thick.
• Garnish with Parmesan Cheese.
• Cover dish and bake for 25 minutes in 350degree F.
• Remove cover and bake an additional 5 minutes at 400 degrees F.

POLENTA & VEGETABLE BAKE

Steps:

• Preheat oven to 450ºF & coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add eggplant, zucchini, mushrooms, salt and pepper, red pepper flakes and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
• Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes.
• Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.
• Remove from the heat and stir in basil.
• Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.
• Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese.
• Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
• Let stand for about 5 minutes before serving.