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
OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
RUSTIC VEGETABLE AND POLENTA SOUP
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
- Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
- Stir in the butter and season with salt and pepper.
- Ladle into soup bowls and serve.
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
BAKED POLENTA WITH PEPERONATA SAUCE
Add Italian flavor to your family's dinner! Enjoy this tasty polenta casserole made with peperonata sauce - ready in about an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Spray 2-quart casserole or 8 x 8-inch baking dish with cooking spray.
- In 3-quart saucepan, heat oil in over medium heat. Add onions and garlic; cook 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in Peperonata Sauce remaining ingredients. Simmer uncovered about 8 minutes or until slightly thickened.
- Cut polenta into twelve 1/2-inch slices. Arrange 6 slices polenta on bottom of casserole. Spread half of the sauce over polenta. Sprinkle with 1/2 cup of the cheese. Repeat with remaining polenta, sauce and cheese.
- Bake uncovered 35 to 40 minutes or until heated through and cheese is light brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 0 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
STACKED POLENTA AND MUSHROOM CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
ITALIAN POLENTA CASSEROLE
Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.
Provided by Julesong
Categories Pork
Time 1h10m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
- To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
- Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
- Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with a couple tablespoons additional grated Romano, Parmesan, or Asiago.
- Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. (Freeze the other one for later.).
- Makes 8 servings (in 2 casserole dishes).
- Note: if you want to lower the fat content, use turkey Italian sausage. Make sure to use quality sausage - I've used my favorite, our freshly made Merguez, and good sausage really makes a difference.
Nutrition Facts : Calories 352.6, Fat 17.2, SaturatedFat 6, Cholesterol 52.1, Sodium 867.4, Carbohydrate 29.1, Fiber 4.5, Sugar 4.4, Protein 20.8
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- Adjust oven rack to middle position and heat oven to 400ºF. Bring water and milk to boil in large saucepan over medium-high heat. Stir in 1 teaspoon salt. Slowly pour polenta into liquid in steady stream while stirring back and forth with wooden spoon. Reduce to gentle simmer, cover, and cook, stirring often, until mixture has uniformly smooth, thick consistency, 15 to 20 minutes. Off heat, stir in Parmesan and butter, and season with salt and pepper to taste. Pour polenta into 13 by 9-inch baking dish and smooth into even layer.
- Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion is softened, about 5 minutes. Add mushrooms and cook until they have released their liquid and are well browned, about 25 minutes.
- Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice, bring to simmer, and cook, stirring occasionally, until sauce has thickened, about 10 minutes. Stir in chard, 1 handful at a time, and cook until wilted, 2 to 4 minutes. Season with salt and pepper to taste.
- Spread mushroom mixture evenly over polenta, then sprinkle with fontina. Bake casserole until warmed through and cheese is melted, 10 to 15 minutes. Let cool for 5 minutes before serving.
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