Baked Polenta Casserole
- Number of Servings: 8
Ingredients
Polenta:4 1/2 cups water1/2 tsp salt1/4 tsp pepper 1 1/2 cups cornmeal (regular or instant)Tomato Sauce:1 Tbsp olive oil1 onion, chopped2 cloves garlic, finely choppedpinch hot red pepper flakes2 28-oz cans stewed tomatoes1/2 tsp pepper salt to taste2 Tbsp chopped parsley1/2 lb (250 g) light ricotta cheese1/4 cup pesto3/4 cup grated part-skim mozzarella2 Tbsp parmesan
Makes 8 servings
1) Prepare polenta in advance. Bring water, salt, and pepper to boil. Slowly add cornmeal in a thin stream, stiring constantly with a whisk. Reduce heat and cook on very low heat (5 mins for instant, 20 mins for regular) - until thickened and tender. Stir and adjust seasoning if necessary.
2) Pour polenta into a 8x4 inch loaf pan that has been lined with wax paper. Chill a few hours or overnight.
3) Prepare sauce by heating oil in a med. pot. Add onion, garlic, red pepper flakes and cook gently until onion is soft.
4) Add tomoatoes and cook for 20-30 mins, until thick. Puree sauce. Add salt, pepper, parsley.
5) To assemble, spoon about 1 cup of sauce into bottom of a 9x13 inch baking dish. Unmold polentaand cut into 1/2 inch slices. Cut each slice in half on the diagonal. Arrange overlapping slices on top of sauce. Dot with ricotta and pesto. Spoon over remaing sauce and top with mozzarella and parmesan.
6) Bake in preheated 375 F degree oven for 30-35 mins, until top is slightly golden and casserole is bubbling. Allow to rest for 5-10 mins before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CHICKY-POO.
1) Prepare polenta in advance. Bring water, salt, and pepper to boil. Slowly add cornmeal in a thin stream, stiring constantly with a whisk. Reduce heat and cook on very low heat (5 mins for instant, 20 mins for regular) - until thickened and tender. Stir and adjust seasoning if necessary.
2) Pour polenta into a 8x4 inch loaf pan that has been lined with wax paper. Chill a few hours or overnight.
3) Prepare sauce by heating oil in a med. pot. Add onion, garlic, red pepper flakes and cook gently until onion is soft.
4) Add tomoatoes and cook for 20-30 mins, until thick. Puree sauce. Add salt, pepper, parsley.
5) To assemble, spoon about 1 cup of sauce into bottom of a 9x13 inch baking dish. Unmold polentaand cut into 1/2 inch slices. Cut each slice in half on the diagonal. Arrange overlapping slices on top of sauce. Dot with ricotta and pesto. Spoon over remaing sauce and top with mozzarella and parmesan.
6) Bake in preheated 375 F degree oven for 30-35 mins, until top is slightly golden and casserole is bubbling. Allow to rest for 5-10 mins before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CHICKY-POO.
Nutritional Info Amount Per Serving
- Calories: 285.9
- Total Fat: 11.2 g
- Cholesterol: 17.1 mg
- Sodium: 824.6 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 4.3 g
- Protein: 14.5 g
Member Reviews