I made this the other night and added some cooked hamburger. Add the onion and cook for 5 minutes, or until tender. Sorry, our subscription service is unavailable. Pour the mixture into a 2 quart casserole dish that has been sprayed with cooking spray. If your stock doesn’t have a lot of salt make sure you add salt to the cornmeal while cooking. The polenta had a weird watery flavor, the texture was mushy, and the cheese didn’t pack enough punch. Pour another third of the sauce over the cheese. Add half of the Parmesan cheese to the polenta and stir to combine. To make the tomato sauce, heat the olive oil over medium heat in a large pan. Heat olive oil in a large skillet over medium-high heat until glistening. Our kitchen is always open! Cook, stirring occasionally, for 2 … It’s so good! Like, perhaps, butternut squash, sage, and bechamel? Polenta is cooked with liquids such as water, stocks or milk for a couple of minutes. Hi Al, I would suggest adding Italian sausage, browning it first of course. Add the garlic and cook a minute more. I noticed that when using cornmeal you have to bake it and refrigerate it overnight to let the cornmeal set up otherwise it is runny. 4 Bake: Preheat oven to 350°F. Here, a generous mixture of winter greens and tender artichoke hearts is smothered with a crispy topping of thick polenta slices. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. While it can't take the place of true tamales, it certainly makes for an easy and scrumptious weeknight dinner. (I was lazy.) Cut the tube of polenta, make sure you season the rounds, and layer it in the baking dish while the sauce is cooking. When the vegetables are done roasting, set aside to cool and reduce oven temperature to 375 degrees F. In a large pot, bring the milk, butter, sugar and salt to a light simmer. It still turned out really tasty and I’ll definitely be making this again in the future! Baked Polenta Pie is similar to lasagna, but instead of noodles, you get a thick layer of creamy polenta as the base. of coarse salt and freshly ground black pepper. Maybe someday! This was pretty tasty with just a few modifications to add more flavor. I think I would like it, but my carnivorous family might not approve. Baked polenta is a fabulous vegetarian entrée. I use the tomato sauce as my go to tomato sauce base. Remove and Cover with foil then bake an additional 5 -10 minutes or until center of casserole in baked … It does not disappoint. We don’t offer nutritional information at this time. I really didn’t like this. The gooey layers of polenta, tomato sauce, roasted vegetables, and cheese all melted together to create an amazing dish. Used 13×9 pan. Did you know you can save this recipe and order the ingredients for. My question: do you have a serving size/calorie count breakdown of your recipes? I added some ground beef just for kicks, used finely ground cornmeal, and I used a bit less cheese than pictured. This is one of my go-to recipes now. Serve the polenta as a replacement for potatoes or rice and enjoy. Pull up a chair! I’m eager to try it again, whisk and patience in hand. This layered polenta … Layer with meat, greens or anything else you desire. Can smell the deliciousness as I type this comment! After baking and cooling, everything was very tasty, but also very runny. Sprinkle with half of the cheese. Your email address will not be published. Slowly whisk in the polenta. I do two things differently, I round the measurements for the spices for a bit more kick, add twice as much garlic and add one peeled/chopped carrot that I cook with the onion. The Two Peas & Their Pod Cookbook is here. We thought this was sooooo good! I am trying to build up my supply of meatless main dishes for both my family and for special events at our church. Stir in garlic, tomatoes, fennel seed, basil, oregano, and red pepper. Place zucchini, yellow squash, eggplant, and red pepper on a large baking sheet. Leave a comment below and share a photo on Instagram. If you prefer mozzarella over fontina, feel free to substitute. Preheat oven to 350°. It’s for dinner later this week, but I thought it fit to grab a bite. Heat olive oil in a saucepan over medium-high heat. Polenta's grits-like consistency comes from boiling cornmeal in water. Spread 1/3 of the sauce over the bottom of the dish. I added a thin layer of sausage to it.. but honestly, the roasted vegetables are my favorite part. Mexican polenta casserole from Kath Eats Real Food, Polenta pizza from Susan at FatFree Vegan Kitchen. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. The recipe comes from an article on a unique Tuscan farm, Spannocchia, a working farm “eco” retreat, noted for its artisanal salumi. Read more about our affiliate linking policy. Remove from the oven and cool for … I’ve added roast garlic in with the other roast vegetables and some fresh basil, either to the sauce or on top of the polenta layer. I love it when leftovers come to the rescue, especially when they taste this good. Smothered in marinara sauce and topped with melty vegan cheese, it’s almost so embarrassingly easy to make, but such a crowd-pleaser. My great grandma always made this as leftovers growing up. swiss cheese, Fontina cheese, water, butter, polenta, heavy cream and 4 … I didn’t wait 2 hours after I assembled it. Instead of making the polenta, can I use the kind sold in a tube? Thanks, Maria, for sharing this! Spread the tomato sauce over the vegetables and top with grated mozzarella cheese. I have become a real fan of polenta. YUM! All photos and content are copyright protected. Bev’s recipe has Italian sausage in it so I decided to switch things up and create a vegetarian version of her recipe. Everything we did is reflected in the recipe. What was I doing wrong? Slowly whisk in the polenta. Used 4 cups water for polenta and 1/2 oz parm, no butter. It’s so easy, comforting and so so so delicious! Your recipes have all turned out fantastic. Wonder if that would work here. Coat a 9-by-13-inch baking pan with cooking … It was a pretty easy dish, and didn’t take that long (considering I skipped making the polenta and didn’t let it sit for 2 hours). Can it be made/assembled ahead of time, and refrigerated until ready to bake? I’m making it for family tonight and plan on doubling the recipe. Sprinkle with remaining cheese, cover with remaining sauce. Grilled veg on BBQ. Last year on a date night, Paul had polenta … Bake in the preheated oven, uncovered, for 20 minutes. It was really delicious! Topped in 2 oz mozza. Place the pie in the oven and bake for 30-35 minutes, or until bubbly and the cheese is melted and slightly browned. Pour half of the polenta over the sauce. This looks like the perfect accompaniment to our rainy weather. Recipe from Bon Appetit magazine, from the Spannocchia farm in Tuscany. Pour the remaining half of the polenta over the sauce. Ooh, this is delicious! Let stand for 2 hours at room temperature. If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. https://www.theblendergirl.com/recipe/creamy-vegan-polenta-bake We didn’t talk during dinner, not because we didn’t have anything to say, we were just too busy devouring our Baked Polenta Pie. 2 Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. In a large heavy saucepan, bring water and salt to a boil. We came across this baked polenta recipe in an old Bon Appetit issue, and used up the last of our garden basil to make it. Thank you for helping me prove to them that vegetarian & vegan food can be both good for you & delicious! This is a great recipe and makes a great meal to serve company. I made this recipe for supper tonight and it was awesome. Even my particular sister-in-law loved it! In a large skillet over medium heat, warm the oil. We share a love of cooking, baking, and entertaining. It’s in our regular rotation now! The lumps didn’t cook evenly and had a real earthy/dirt flavor. Thank you! I, myself, think this would be kind of bland without adding some ground beef. I cook the sauce with a bay leaf and then let the sauce cool and puree and then use the next day. In this Tex-Mex casserole inspired by chicken tamales, a saucy chicken filling with a soft polenta or grits topping is baked in a casserole dish. I will make this again for sure! I have made this dish several times, and it is always a hit. It's layered with herbed mushrooms, fontina and Parmesan, and the bubbling crown of cheese on top is phenomenal. I am so happy to have found your blog via Pinterest! Bake the casserole until bubbly and fragrant, then use the broiler to get some browning on top during the last few minutes. Love this recipe. Elise is dedicated to helping home cooks be successful in the kitchen. I tested this last week, and it was a hit with everyone who ate it. … The cheese should be bubbly and golden brown. I never made polenta before and learned how important it is to add the cornmeal slowly. Fontina is rather mild. I wonder if you could use masa harina instead of the polenta? Add the garlic and cook a minute more. This looks delicious! For even more excitement, I like to add some Gorgonzola cheese (part in the layers, part on top). My Italian hubby uses white wine instead of the milk to make polenta. Elise, I love it. Baked Polenta Casserole Food and Wine. I did a variation on this tonight and it was very good. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod. 3 Layer sauce, polenta, cheese in baking dish: Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. I have found that is is very forgiving & tasty casserole. Also the pan size of 2 qts was maxed out and bubbled over quite a bit. Roast for 25-30 minutes, or until vegetables are tender, stirring occasionally. Thought I’d post this for those who cook late like me — save this for the weekend. Toss. The polenta is the bottom layer and we used a 2 quart dish. Cut into squares and serve warm. This Polenta Casserole is an easy family dinner! Order Now. We love sitting around the table with good food, good conversation, and good friends and family! Polenta topped with homemade meat sauce and cheese – my kids loved this recipe! The Two Peas & Their Pod Cookbook is here. Bake the cheesy polenta casserole at 350 degrees Fahrenheit (177 degrees Celsius) for about 25 minutes. Reduce heat to a gentle boil; slowly whisk in cornmeal. First time commenting? A thick and creamy layer of polenta is topped with roasted vegetables, tomato sauce, Parmesan, and mozzarella cheese and baked until bubbly. Cover and chill until ready to bake. I make this basic dish once or twice a month. Baked Polenta with Mushrooms, Gorgonzola Cheese, & Tomato Sauce, 46 Super Bowl Recipes for Super Bowl XLVI. Place casserole dish in oven middle row for 30 to 35 minutes until edges start to brown. Thanks for the recipe! Thanks for the recipe. thanks!!! Thank you very much! For the Sautéed Mushrooms: Meanwhile, place 1 tablespoon of butter in a large skillet or sauté pan. ~Elise. I am glad you are enjoying our recipes. Hello! For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. It’s about 20 degrees outside where I am, so it was perfect for a very cold night. As wonderful as homemade polenta sounds, I had a tube of pre-cooked polenta in the cabinet so I used that. Do you think I could refrigerate it after step 3 and heat the caserole the next day? Mix in fresh basil, season to taste with salt and pepper. It’s a very quick side dish to prepare and you can easily alter the flavors to your liking. Elise is a graduate of Stanford University, and lives in Sacramento, California. A big pan of this just finished cooling. Elise Bauer is the founder of Simply Recipes. We would have fresh polenta the first night with a tomato stew and baked polenta (what you call polenta pie as leftovers). Thanks! would that work? Sometimes I use meat sauce, and/or add a layer or eggplant or zucchini (slice, bake or broil first), or add any left over cooked meat like cubed/ shredded chicken, turkey or meatloaf. Wanted to report that my 4 kids loved this! Spread the polenta onto the bottom of the prepared pan. Used butternut squash for “yellow” squash. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. It was in my “Food” board on Pinterest for a month or two before I tried it tonight. Baking polenta, tomato sauce and cheese together is a sure winner. So we would get three meals from one night of cooking! Once your polenta is ready, it can be baked, grilled, fried, or served as a creamy addition to any course. I tried making the Monday-night version of this recipe tonight. It does have a slightly different taste. We enjoy creating recipes that are simple, fresh, and family friendly. Top with the other half of the parmesan. This was a great start for me and I make this polenta pie for vegetarians a lot. I’ve made this twice to rave reviews. Use the back of a large spoon to create 8 small wells in the … I whipped up the polenta first, then refrigerated it while I prepared the rest. Really looking forward to the leftovers! Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. The layers blended together a bit, so it wasn’t pretty like the picture, but it tasted great anyways! This casserole can be assembled in the time it takes for the oven to heat up. Let rest for about 10 minutes. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Please do not use our photos without prior written permission. I didn’t and my polenta was very lumpy. Enjoyed this very much, but your pictures look like vegetables and sauce are integrated rather than layered. I’m thinking I would just slice it down for the bottom of the pie. Thanks for waiting. I believe it’s just for 30 minutes before the casserole is actually assembled, but I’m sure it would be fine in the fridge overnight too, assembled or not. Once it starts to thicken, trade the whisk out for a spoon and stir until the polenta pulls away from the sides of the pot. Do you think it would be good to try this with some autumn flavors for Thanksgiving? Making this now! I mushed it up before hand so that I could sprinkle it into the casserole and pretend it did not come from a tube. Please try again later. Interesting idea. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes. Could be you just didn’t like the flavors. Our editors love polenta triangles for appetizers, polenta casserole for family night, and polenta with Italian-Style Beef for those evenings when they crave comfort food. you can use part chicken stock for the water and cut it back to 3 cups. If you are looking for a comforting recipe that will warm you up and fill your belly in the best possible way, make this Baked Polenta Pie. Add the sausages and cook until browned, 5 to 10 … Have these ingredients delivered or schedule pickup SAME DAY! Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup … I love the idea of being able to hang out in a Tuscan kitchen taking cooking classes for vacation, don’t you? Drizzle with olive oil and season with salt and pepper. Slowly add the polenta to the pot, whisking constantly. ;-). Nikki, if I remember correctly, that recipe does call for the polenta to be refrigerated instead of letting it stand at room temperature. I sliced them both up and sprinkled them on top with a little extra mozzarella. (We have several ladies who prefer a vegetarian menu.) I also used cornmeal. I am a huge fan of Simply Recipes- thanks for sharing your family recipes. Pour the melted butter over the polenta and sprinkle with the Parmesan. Thanks for sharing . I made this tonight and it was delicious! I’m hoping to speed up the total required time…, I’ve only made it as prescribed by the recipe. Yes, you can assemble it ahead of time and bake it later. © 2008 - 2020 Two Peas & Their Pod. I layered the pie with roasted vegetables, tomato sauce, and of course loads and loads of mozzarella and Parmesan cheese. And stir constantly . This baked polenta casserole is essentially like a polenta lasagna – all of the flavor of the home cooked favorite, but super easy and naturally gluten free! I made this pie today. The biggest change I made was using canned tomato sauce. It was close to room temp and feeling “set” when I pulled it out of the fridge. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. large eggs, pecorino romano cheese, instant polenta, freshly ground pepper and 5 more. Add half of the Parmesan cheese to the polenta and stir to combine. Did you make modifications that were not listed? The polenta is super easy to do, the roasted vegetables are amazing, and the tomato sauce is thick and delicious. Please review the Comment Policy. Pour the mixture into a 2 quart casserole dish that has been sprayed with cooking spray. ~Elise. You bake the pie until bubbly and do your best to not burn your tongue when it comes out of the oven. Is the 2-hour wait at the end of step 3 necessary? A vegetable-heavy casserole is a must on any Thanksgiving table — and welcome any fall night. Your house will smell so delicious you won’t want to wait to dive in. All the recipes I’ve tried from here get rave reviews from them (and me!) Baked Polenta Casserole with Zucchini & Spinach This easy baked polenta casserole uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. I’m a college student so I went to quick route for this recipe. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Pour Alfredo sauce over chicken in both pans. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. thank you! I’ve made a dish similar to this – it’s in the 1995 edition of the Joy of Cooking. Cook and stir with a wooden spoon 15 … Make the sauce: Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. I can’t wait for them to try it! I was wondering… Has anyone out there ever frozen this to be baked at a later time? In a large saucepan, combine the milk with 3 cups of water and bring to a boil. My husband & son are both good veggie eaters but usually balk when it’s time for a meatless meal. 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). Muir Glen has an excellent product that we often use. If you skip that step, please let us know how it turns out. Let cool for 10 minutes before serving. I think it is the fennel seed but it is so easy and so good. Bake until completely heated through, about 25 minutes. Might work better with Mexican cheeses. Read More, Vegetarian Gluten-Free Main Dishes Kid Friendly, Your email address will not be published. No one minds the lack of meat. If you like this Baked Polenta Pie, you might also like: I'm Maria and my husband is Josh. Season with salt and black pepper and let simmer for about 30 minutes over low heat. Preheat oven to 350 degrees. The casserole was delicious, and the farm looks even more intriguing. All rights reserved. I also needed to get rid of some romana tomatoes and zucchini. Cook until onions are translucent and carrots just tender (5-10 minutes). Required fields are marked *. . Evenly spread the roasted vegetables on top of the polenta. I added red pepper flakes, dash of cinnamon and chopped kalamata olives to the sauce. This was a fantastic recipe. This is fabulous! This looks amazing! Can I use ground beef / turkey in this recipe? Sprinkle with basil; top with Italian cheese blend. Thank you for the idea and the inspiration. And P.S.-it is just as good reheated the next day. If so, which is healthier to make? The polenta was definitely a bottom layer on mine. Polenta Casserole with Meat Sauce (Polenta Pasticciata con Ragu di Carne) Williams-Sonoma garlic clove, dry red wine, tomatoes with juice, fresh mozzarella cheese and 12 more White Bean & Tomato Polenta Casserole Connoisseurus Veg pepper, fresh thyme leaves, olive oil, salt, fresh rosemary, prepared polenta and 7 more ~Elise. Do you think it would freeze well? Slowly add the polenta to the pot, whisking constantly. Sprinkle with remaining … 1 Make the sauce: Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Polenta Conciata (Oven Baked Polenta Dressed with 4 Cheeses and Cream) Platter Talk. Preheat the oven to 350°. Otherwise, made everything per the recipe. ~Elise. Can you substitue grits for polenta? Might want to change the recipe to read “1 cup uncooked polenta” …. I was in the mood for some good old comfort food and remembered a Baked Polenta Pie recipe I bookmarked from Bev Cooks. Creamy Polenta with White Beans and Roasted Broccoli, Cheesy Polenta with Grilled Sausages and Summer Vegetables, Breakfast Casserole with Butternut Squash and Kale, Polenta Casserole with Fontina and Tomato Sauce, Read more about our affiliate linking policy, 1 28-ounce can whole tomatoes (with basil if you have it), 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped). Cook until onions are translucent and carrots just tender (5-10 minutes). While the sauce is simmering, roast the vegetables. Stir in green pepper, garlic, and green onions; … (Maybe use mushrooms instead of peppers.) Made own tomato sauce with fire roasted tomatoes and red wine. Baked polenta with fontina cheese, basil and tomato sauce. It was everything I had dreamed about and more. I added some olives to the tomato sauce and used a mix of cheeses that I had on hand (feta, parmesan, and gorgonzola…) which was a great way to get rid of some odds and ends. Thanks for sharing it, Elise! Sprinkle artichoke hearts, peppers, and chicken evenly over polenta. Preparation. Add onion and bell pepper and … The leftovers are a much coveted lunchbox treat, eaten cold or reheated. We’ve had a very mild winter so far, but we finally got some snow on Saturday. Place slices on a greased shallow baking dish, overlapping the slices. The sauce recipe looked delicious, but I took a short cut for time’s sake. This is really good. Made it for dinner and it was wonderful. Your comment may need to be approved before it will appear on the site. I didn’t grow up eating polenta so honestly, I wasn’t exactly sure what polenta was for the longest time! I don’t mind the snow as long as I am looking at it through my window:) I spent most of the day in the kitchen cooking and baking. SO TASTY! I now have food for an entire week! Add the garlic, salt, pepper, and fennel seeds to the sauté pan. Position rack in upper third of oven; preheat to 350°F.