Baked Polenta Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Baked Polenta Casserole calories by ingredient
Introduction
From Bonnie Stern's Simply Heartsmart Cooking From Bonnie Stern's Simply Heartsmart CookingNumber of Servings: 8
Ingredients
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Polenta:
4 1/2 cups water
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups cornmeal (regular or instant)
Tomato Sauce:
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
pinch hot red pepper flakes
2 28-oz cans stewed tomatoes
1/2 tsp pepper
salt to taste
2 Tbsp chopped parsley
1/2 lb (250 g) light ricotta cheese
1/4 cup pesto
3/4 cup grated part-skim mozzarella
2 Tbsp parmesan
Directions
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.
Member Ratings For This Recipe
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CD3570604
