Polenta And Vegetable Casserole Recipes

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ROASTED ROOT VEGETABLES WITH POLENTA



Roasted Root Vegetables With Polenta image

In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 13

2 large carrots (3/4 to 1 pound), peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip (about 1/2 pound), quartered, cored and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Chopped fresh rosemary, thyme or sage, about 2 teaspoons (optional)
1 cup polenta
1 quart water
1 teaspoon salt
1 tablespoon unsalted butter
1/2 cup freshly grated Parmesan (optional but recommended)
1 batch marinara sauce (optional)

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.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 7 grams, TransFat 0 grams

ITALIAN POLENTA CASSEROLE



Italian Polenta Casserole image

Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!

Provided by Kim's Cooking Now

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 6

Number Of Ingredients 12

1 (14 ounce) can cherry tomatoes
¼ cup fresh basil
2 cloves garlic
1 tablespoon red wine
⅛ teaspoon salt
3 cups water
½ teaspoon salt
¾ cup polenta
1 cup grated Pecorino Romano cheese
2 tablespoons butter
1 medium zucchini, thinly sliced
1 ½ cups finely shredded Italian-style cheese

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.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 21.3 g, Cholesterol 54.7 mg, Fat 18.8 g, Fiber 2.4 g, Protein 16.7 g, SaturatedFat 11.4 g, Sodium 1035.9 mg, Sugar 3.3 g

BEEFY POLENTA CASSEROLE



Beefy Polenta Casserole image

Try something new! This hearty bake of ground beef, spinach, tomato pasta sauce and cheese has a wonderfully flavored polenta crust.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h45m

Number Of Ingredients 10

1/2 cup cornmeal
1/2 cup cold water
1 1/2 cups boiling water
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 pound lean ground beef
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 jar (14 ounces) tomato pasta sauce (any variety)
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/2 cup shredded mozzarella cheese (2 ounces)

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.

Nutrition Facts : Calories 385, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 4 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1010 mg

POLENTA WITH VEGETABLES



Polenta with Vegetables image

Categories     Cheese     Vegetable     Quick & Easy     High Fiber     Winter     Gourmet

Yield Serves 2 generously

Number Of Ingredients 12

1 cup water
3/4 cup chicken broth
1/2 cup yellow cornmeal
1/4 cup heavy cream
1/4 teaspoon salt
1 small carrot, halved lengthwise and sliced thin crosswise
1/3 cup thinly sliced red onion
2 mushrooms, stems discarded and the mushrooms sliced thin
1 garlic clove, minced
1 tablespoon olive oil
1/3 cup freshly grated Parmesan
a pinch of dried hot red pepper flakes, or to taste

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



Vegetarian Polenta Casserole image

This comes from simple hardy ingredients. A great feel good one dish dinner. Even my kids like it! Adapted from a presentation by Cynthia Liar

Provided by SaltNPepper

Categories     One Dish Meal

Time 40m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 16

1 (12 ounce) package vegetarian ground beef, yves veggie cuisine
1 (15 ounce) can pinto beans, drained and rinsed
2 cloves garlic
1 teaspoon cumin seed
cooking spray
1 cup chopped onion
2 cloves garlic, minced
1 cup red pepper, chopped
1 cup shredded green cabbage
2 teaspoons ground cumin
1 teaspoon oregano
1/2 cup organic tomato sauce
1/4 cup water
1 cup polenta
2 cups boiling water
2 tablespoons parmesan cheese, shredded

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



Polenta & Vegetable Bake image

Delicious! ;) Low Calorie & Heart Healthy - The EatingWell Healthy in a Hurry Cookbook (2006) - December 2005/January 2006. This comforting and healthful vegetarian casserole is perfect on a cool night or any time of the year, especially when we were having torrential storms and one minute it was hot and the next freezing cold!:) Why not make it a meal and enjoy with a glass of Zinfandel and for dessert biscotti dipped in a fresh-brewed colada de café (Cuban coffee).Also - diabetes appropriate/low cal/heart healthy/low cholesterol in other words, healthy!

Provided by Manami

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium eggplant, diced
1 small zucchini, finely diced
1/2 cup button mushroom
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup water
10 ounces Baby Spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium (we used Paul Newman's Marinara Sauce)
1 pinch red pepper flakes
1/2 cup chopped fresh basil
14 ounces prepared polenta, sliced lengthwise into 6 thin slices (we used Trader Joe's Organic prepared polenta0)
1 1/2 cups shredded part-skim mozzarella cheese, divided

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.

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Ciao Italia 1811-r1147 Polenta and Vegetable Casserole
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Top Asked Questions

How do you cook vegetables with polenta?
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.
What is polenta casserole?
The polenta in this casserole is layered with some saucy white beans and tomatoes. Most of the work involved is in preparing the white beans and tomatoes, and it's really not very much work at all! Cook an onion in some oil for a few minutes to soften it up.
How to cook Polenta for pasta?
Stir in the marinara sauce and basil. Season with salt and pepper. Spray a baking dish with cooking spray. Layer in the polenta rounds. Sprinkle with half the cheese. Pour in the vegetable and sauce mixture. Finish sprinkling with cheese. Bake for 12-15 minutes until cheese melts and polenta is warmed through.
How to cook polenta enchilada bake?
This Polenta Enchilada Bake is easy to make and comes together in just 30 minutes! Pre-heat oven to 425 degrees F. Slice up the polenta into 8 equal sized pieces. Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices.

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