Polenta Casserole
"From Simply Recipes (http://tinyurl.com/6nec9b) as recommended by @davidlebovitz. Feel free to substitute mozzarella for the Fontina; you could also sub gorgonzola for part of the cheese. Do be sure to use an Italian Fontina, not a Danish; they are quite different cheeses!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1⁄2 cup chopped celery
- 1⁄4 cup finely chopped carrot
- 3 garlic cloves, minced
- 1 (28 ounce) can whole tomatoes (with basil if you have it)
- 1 tablespoon chopped fresh parsley
- 1 1⁄2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
- 1⁄4 cup chopped fresh basil
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta or 1 cup coarse cornmeal
- 2 cups grated italian Fontina cheese
directions
- In a large skillet, heat oil over medium heat until it shimmers. Add onion, celery and carrot and sweat 5-10 minutes until onion is translucent and carrot is just tender. Add garlic and saute 1 minute. Add tomatoes, crushing each one in your fist as you add it, along with their juices. Add parsley and oregano. Bring to a simmer and cook gently, uncovered, 15 minutes or until sauce reduces to about 3 cups. Add fresh basil and season with salt and pepper.
- In a large saucepan, bring water and salt to a full rolling boil. Slowly drizzle in the polenta, whisking constantly. Once it's all added, reduce heat to low and simmer, stirring often, until thick, about 10 minutes.
- Brush an 8x8x2 baking dish with olive oil. Spread 1/3 of the sauce over the bottom. Pour half the polenta over the sauce, and spread evenly. Sprinkle with half the cheese. Pour half the remaining sauce (another 1/3) over the cheese. Spread the remaining polenta over the sauce, then the remaining cheese, then the remaining sauce. Let stand at room temperature, loosely covered, 2 hours.
- Preheat oven to 350°F Bake 25-30 minutes until bubbly around the edges and heated through to the middle (test by slipping a knife into the center for 20 seconds, then CAREFULLY touching the tip to your lower lip). Let cool 10 minutes before serving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
