Polenta Squash Casserole Recipes

POLENTA SQUASH CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat 1 Tbsp. oil in large saucepan on medium heat. Add vegetables and garlic; stir. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in pasta sauce: cook 2 or 3 min. or until vegetables are tender, stirring occasionally.
• Meanwhile, heat remaining oil in large skillet on medium heat. Sprinkle polenta with black pepper. Add to skillet, in batches; cook 3 min. on each side or until polenta slices are lightly browned on both sides.
• Place polenta in single layer in 13x9-inch baking dish sprayed with cooking spray; top with vegetable mixture and cheeses.
• Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

STACKED POLENTA AND MUSHROOM CASSEROLE

Steps:

• Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper. Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes. Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally. Cut into rectangular shapes to easily remove for layering.
• Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute. Remove the tender mushrooms and chop. Reserve the mushrooms and their liquid.
• Heat the EVOO in a large, deep skillet. Add the fresh mushrooms and cook until dark and tender, about 15 minutes. Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes. Deglaze the skillet with the wine. Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low.
• To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened. Add half of the cheese.
• Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel. Repeat the layers, and then end with a layer of polenta. Dot with butter and top with the remaining cheese.
• Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until brown, bubbling and hot through, about 50 minutes.

CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.

SUMMER SQUASH AND POLENTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in pasta sauce. Stir, cover and simmer until vegetables are slightly tender.
• Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
• Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

SAUSAGE POLENTA BAKE

Steps:

• In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese. , Spread polenta into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes or until no longer pink; drain. Add spaghetti sauce; cook for 5 minutes or until heated through. , Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

CHEESY BAKED BUTTERNUT SQUASH POLENTA

Steps:

• Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
• Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
• Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
• Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
• Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.

POLENTA WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°F. Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Cover with foil and bake until squash is tender, about 1 hour 35 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
• Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)

POLENTA WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°F Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
• Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
• Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.