RATATOUILLE POLENTA BAKE
Please pass the polenta. Love the loads of veggie topping!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
- Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
- Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg
ROASTED ROOT VEGETABLES WITH POLENTA
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
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
BEEFY POLENTA CASSEROLE
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
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
CHEESY POLENTA CASSEROLE
A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.
Provided by DOCTOR KITTEN
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
- Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
- Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
- Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g
ITALIAN POLENTA CASSEROLE
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
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
VEGETARIAN POLENTA CASSEROLE
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
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 CASSEROLE
Steps:
- Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sundried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through.
POLENTA VEGETABLE "LASAGNA"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 6 servings
Number Of Ingredients 27
Steps:
- For the red sauce: Place a rack in the center of the oven. Heat some EVOO in a medium Dutch oven or saucepot over medium-high heat. Add the garlic, carrots, celery and onions to the pot. Sprinkle with salt and pepper, add the bay and thyme and cook to soften, 5 to 6 minutes. Next, stir in the wine and tomato paste. Add the tomatoes and crush with a potato masher or wooden spoon. Bring the sauce to a bubble and reduce the heat to a simmer and thicken, 15 minutes.
- Preheat the broiler.
- For the bechamel and ricotta: Melt the butter in a saucepot over medium heat and whisk in the flour for 1 minute. Then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg. Thicken the sauce and keep warm over low heat.
- Drain the spinach well and separate into small pieces. Mix together the fresh ricotta and spinach in a small bowl.
- For the polenta: Bring the milk and chicken stock to a low boil. Add the polenta and season with the fennel, if using, salt and pepper. Whisk the polenta to mass, 3 minutes. Finish the polenta by stirring in 1/2 of the Parmigiano-Reggiano and the butter.
- Butter a casserole dish. Add half of the red sauce, and top with half of the polenta. Pour the bechamel sauce over the polenta and dot with the ricotta cheese and spinach. Top the bechamel layer with the remainder of the polenta. Top the polenta with more red sauce and the remaining Parmigiano-Reggiano and provolone. Reserve remaining red sauce, if any, to serve on the side. Broil to set and brown, 5 minutes.
POLENTA WITH VEGETABLES
Categories Cheese Vegetable Quick & Easy High Fiber Winter Gourmet
Yield Serves 2 generously
Number Of Ingredients 12
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.
BAKED POLENTA CARROT CASSEROLE
A greeting from the easter bunny. :) This is a wonderful moist casserole dish with lots of vitamins and flavour. This tasty twist on your ordinary carrot dish is easy and rather quick to prepare as well.
Provided by Lalaloula
Categories Grains
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a pot combine vegetable broth and milk and bring to a boil. turn off heat, stir in polenta and cook until thickened (abut 3-5 minutes). Set aside to thicken further.
- Clean, wash and peel the carrots. Slice lenghtwise.
- Heat butter in a skillet and add carrots. Saute for some minutes, then add 5 tbs of water and cook covered on medium heat for another ten minutes until soft. Season with sugar, salt and pepper.
- Add sour cream or yoghurt, sage and half of the cheese to the polenta and stir to combine. Season with salt and pepper to taste.
- Pour into a casserole dish (about 20X12 cm) and top with the carrots (I used their liquid too since it was full of flavour, but that way the casserole may get a bit soggy).
- Sprinkle with remaining cheese and bake in the preheated oven at 200°C (~400°F) for 20 minutes.
- Let stand for about 5 minutes until polenta has set and can be sliced.
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4.5/5 (16)Total Time 40 minsCategory Healthy Summer Dinner Casserole RecipesCalories 201 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper 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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