Upside Down Polenta Casserole Recipes

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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

CHEESY POLENTA CASSEROLE



Cheesy Polenta Casserole image

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

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

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



Ole Polenta Casserole image

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

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

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.

BLUEBERRY POLENTA UPSIDE-DOWN CAKE



Blueberry Polenta Upside-Down Cake image

This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.

Provided by Nigella Lawson

Categories     dinner, cakes, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Vegetable oil for greasing pan
1 1/3 cup sugar, divided
3 cups blueberries
2 large eggs
Finely grated zest of 1 large orange
2/3 cup orange juice
2/3 cup olive oil (not extra virgin) or sunflower oil
1/2 cup regular or instant polenta
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
  • In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
  • Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams

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

UPSIDE-DOWN POLENTA CASSEROLE



UPSIDE-DOWN POLENTA CASSEROLE image

Categories     Bake     Casserole/Gratin     Sausage

Yield 8 servings

Number Of Ingredients 20

1 pound bulk pork sausage
1 cup chopped onion
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can sliced mushrooms, drained
1 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
dash pepper
3/4 cup all-purpose flour
3/4 cup cornmeal
3/4 cup grated Parmesan cheese
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup milk
3 tablespoons cooking oil
1 well-beaten egg
1 cup shredded cheddar cheese
2 tablespoons snipped parsley

Steps:

  • In saucepan cook sausage and onion till meat is brown and onion is tender; drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, the 1 teaspoon slat, the oregano, garlic powder, and pepper. Bring to boiling. Simmer, covered, for 5 minutes. Meanwhile, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder, and the 3/4 teaspoon salt; make a well in center of dry ingredients. Add milk, cooking oil, and egg, stirring till combined. Spread batter in bottom of an ungreased 13x9x2-inch baking dish. Spoon tomato mixture on top. Bake in 400 degree oven for 20 minutes. Sprinkle cheddar cheese and parsley atop. Bake 5 minutes more.

ITALIAN POLENTA CASSEROLE



Italian Polenta Casserole image

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

12 ounces bulk hot Italian sausage (or links removed from casings)
12 ounces lean ground beef
16 ounces chopped onions
4 garlic cloves, finely chopped (or more to taste)
1 (28 ounce) can whole tomatoes in puree
1 (1 lb) eggplant, cut into 1/2-inch pieces
4 cups water
1 3/4 cups chicken broth (1 14 to 14 1/2-ounce can)
1 1/2 cups cornmeal
1/2 teaspoon salt
3/4 cup freshly grated pecorino romano cheese or 3/4 cup parmesan cheese, plus
freshly grated pecorino romano cheese (for topping) or 3/4 cup parmesan cheese (for topping)

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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