BAKED FETA AND TOMATO POLENTA (MAKE AHEAD CASSEROLE)
This is my ultimate comfort food. Tomato, basil, cheese and polenta with garlic and onions....I'm the only one in my family who likes polenta so I don't make it very often because I'd eat the whole thing in 2 days. I first made this 2 weeks before my due date with our last child when my friend was coming to visit. She now makes it as well. She uses 2 tubes of the already made polenta (tomato and basil flavor) and just layers the cheese in between for a faster meal. Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin. She is one of my ultimate favorite cookbook authors. Approximate cooking times.
Provided by carolinajen4
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For filling, heat oil in a medium-size skillet over medium heat. Add garlic and onion and saute until soft and golden, about 10 minutes. Stir in the tomatoes, season with pepper, and cook until the juices thicken and are almost evaporated, about 10 minutes. Stir in the basil, and remove from heat.
- For polenta, preheat the oven to 400 degrees (if making right away). Grease a 2-to 2 1/2 quart shallow baking dish.
- Bring vegetable broth to a boil in a medium saucepan over high heat. Place the cornmeal in a large bowl and whisk in the cold water. (For lump-free polenta) Continue to whisk while pouring it into the boiling broth. Bring to a boil, whisking almost constantly. Once the polenta begins to boil, reduce heat to medium. Whisk polenta continuously until it begins to tear away from the sides of the pan, about 5 minutes. Whisk in salt, 1/4 cup of parmesan cheese, and mozzarella cheese.
- Immediately pour half of polenta into baking dish. Quickly spread on the tomato mixture. Crumble the feta evenly over the tomato mixture. Immediately spoon on the remaining polenta, covering entire surface. Sprinkle the top with 2 tablespoons parmesan cheese. Dot with butter bits.
- Let the polenta rest at least 15 minutes, or up to 24 hours. If longer than one hour, cover and refrigerate. Bring to room temperature before baking. Bake 25 minutes, or until hot and bubbly and golden on top. Let polenta sit 10 minutes or so before serving.
Nutrition Facts : Calories 345.6, Fat 15.3, SaturatedFat 7.8, Cholesterol 41.1, Sodium 995.1, Carbohydrate 38.9, Fiber 4.6, Sugar 7.2, Protein 15.1
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Ron Car
[email protected]This dish is a must-try! It's so unique and flavorful. I can't wait to make it again.
Knowledge Echardt
[email protected]I love this recipe! It's so versatile. I've made it with different types of cheese and vegetables, and it's always delicious.
Aijaz Ali
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Tasneem Kausar
[email protected]I'm not a big fan of polenta, but this dish changed my mind. It was so creamy and flavorful.
Abel Monroe
[email protected]This dish was a big hit at my last dinner party. Everyone loved it!
Jacqueline Appiah
[email protected]This recipe is a keeper! It's so simple to make and the results are amazing. I highly recommend it.
Kolo Fast
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's perfect for potlucks and parties.
Umar Raza
[email protected]This is one of my favorite recipes! It's so easy to make and always turns out perfect. I love the combination of flavors and textures.
Keith Kennedy
[email protected]I made this for dinner last night and it was a hit! My family loved it. The polenta was so creamy and the tomatoes and feta were the perfect combination.
Kevin Cook
[email protected]This dish was absolutely delicious! The polenta was creamy and cheesy, and the tomatoes and feta added a burst of flavor. I will definitely be making this again.