Cheesy Polenta Bake Food

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CHEESY POLENTA CASSEROLE



Cheesy Polenta Casserole image

A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.

Provided by DOCTOR KITTEN

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
  • Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
  • Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
  • Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g

CRUNCHY CHEESY OVEN-BAKED POLENTA



Crunchy Cheesy Oven-Baked Polenta image

Gorgonzola and pecorino-Romano cheeses, Italian-style panko crispy bread crumbs and whipping cream transform polenta into a cheesy and delicious vegetarian side dish or appetizer.

Provided by By Arlene Cummings

Categories     Side Dish

Time 30m

Yield 7

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola or blue cheese (4 oz)
1/4 cup grated pecorino-Romano or Parmesan cheese
1 roll (17 oz) refrigerated plain polenta
Freshly ground black pepper
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh basil

Steps:

  • Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • In 1 1/2-quart saucepan, cook oil, butter and garlic over medium-high heat 2 to 3 minutes or until garlic is transparent (do not let garlic burn). Add whipping cream; heat to a slight simmer. Stir in Gorgonzola cheese until melted. Stir in pecorino-Romano cheese. Remove from heat.
  • Cut polenta into 1/2-inch-thick slices. Arrange slices in pan. Ladle cheese sauce evenly over polenta; sprinkle with pepper. Sprinkle bread crumbs evenly over top.
  • Bake uncovered about 15 minutes.
  • Set oven control to broil. Broil 2 to 3 minutes or until top is golden brown. Garnish with basil. Serve warm.

Nutrition Facts : ServingSize 1 Serving

CHEESY POLENTA WITH SAUSAGE RAGOUT



Cheesy polenta with sausage ragout image

Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary

Provided by Katy Greenwood

Categories     Main course

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , chopped
1 garlic clove , finely chopped
6 pork sausages , skins removed
400g can chopped tomato
200ml chicken stock
1 tbsp tomato purée
4 rosemary sprigs, chopped
200g instant polenta (available from larger supermarkets and Holland & Barrett)
100g smoked cheese , grated

Steps:

  • Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
  • Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium

CHEESY BAKED POLENTA IN TOMATO SAUCE



Cheesy Baked Polenta in Tomato Sauce image

This recipe is quite forgiving in that there's plenty of wiggle room to play. Use whatever herbs and cheeses you have on hand, for example, adjust the spice levels as preferred, and opt for fresh tomatoes if they're in season, or chopped canned tomatoes instead of whole. You can also veganize the dish entirely by using a nondairy milk and vegan cheese, adding some nutritional yeast if you like. This hearty main needs nothing more than some lightly cooked greens to eat alongside.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 3/4 cups/660 milliliters whole milk
3 garlic cloves, minced
3 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/3 cups/200 grams instant polenta
2/3 cup/60 grams roughly grated Parmesan
1/4 cup/60 milliliters olive oil
2 small yellow onions, peeled and finely chopped (about 2 1/2 cups/360 grams)
6 garlic cloves, minced
1 teaspoon red-pepper flakes
1/3 packed cup/10 grams fresh oregano leaves
2 (14-ounce/410-gram) cans (tins) plum tomatoes, roughly crushed by hand
1 teaspoon granulated sugar
7 ounces/200 grams fontina cheese or buffalo mozzarella, very thinly sliced
1/3 cup/30 grams finely grated Parmesan
2 scant tablespoons/5 grams finely chopped fresh parsley
1/3 teaspoon red-pepper flakes

Steps:

  • Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
  • Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
  • Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
  • Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
  • Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
  • Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
  • Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
  • While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.

CHEESY BAKED BUTTERNUT SQUASH POLENTA



Cheesy Baked Butternut Squash Polenta image

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Provided by Anna Stockwell

Categories     Squash     Milk/Cream     Nutmeg     Cheese     Parmesan     Butter     Olive Oil     Sage     Fontina     Thanksgiving     Side     Bake     Wheat/Gluten-Free     Vegetarian

Yield 10-12 servings

Number Of Ingredients 10

1 Tbsp. kosher salt, plus more
1 cup coarse polenta (about 5 oz.)
1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
2 cups whole milk
1/4 tsp. freshly grated nutmeg
1 1/2 oz. Parmesan, finely grated (about 1/2 cup)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan
3 Tbsp. extra-virgin olive oil
3/4 cup sage leaves
1/2 lb. Fontina cheese, cut into 1/2" pieces

Steps:

  • Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
  • Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
  • Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
  • Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
  • Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.

CHEESY BREAKFAST EGG AND POLENTA CASSEROLE



Cheesy Breakfast Egg and Polenta Casserole image

If you've had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.

Provided by Sarah Copeland

Categories     breakfast, brunch, casseroles, main course

Time 30m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for greasing the pan
1 cup quick-cooking polenta
1/2 teaspoon fine sea salt
1 cup whole milk
1/2 cup/2 ounces fontina or mozzarella, or a blend, shredded
5 ounces thinly sliced cured meat, such as hot or sweet Italian sausage, salami or ham (optional)
1 packed cup spinach, kale or other leafy green, torn or chopped (optional)
8 large eggs
1/2 cup/2 ounces grated Parmesan
Ground black pepper
1/4 cup packed basil leaves, larger ones roughly torn (optional)

Steps:

  • Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
  • Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
  • Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams

OVEN-BAKED CREAMY POLENTA



Oven-Baked Creamy Polenta image

This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 6

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
  • Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Nutrition Facts : Calories 155 g, Protein 2 g

CHEESY POLENTA



Cheesy Polenta image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
6 tablespoons unsalted butter
1 clove garlic, chopped finely
2 cups vegetable stock
2 cups half and half
1/2 teaspoon crushed red pepper flakes
3/4 cup yellow cornmeal
Salt and pepper to taste
1/2 cup grated Parmesan
1/2 cup grated mozzarella

Steps:

  • In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick.
  • Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately

CHEESY POLENTA



Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

ROSEMARY BEEF ROAST OVER CHEESY POLENTA



Rosemary Beef Roast over Cheesy Polenta image

I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup minced fresh rosemary
3 garlic cloves, minced
3 teaspoons salt, divided
1 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
1 tablespoon canola oil
1 cup beef broth
2 cups water
2 cups 2% milk
1 cup cornmeal
1/2 cup shredded Parmesan cheese
3 tablespoons butter, cubed
Optional: Additional rosemary and Parmesan cheese

Steps:

  • Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

BAKED WHITE POLENTA WITH TWO CHEESES



Baked White Polenta with Two Cheeses image

Categories     Cheese     Side     Bake     Super Bowl     Vegetarian     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

12 cups water
1 tablespoon salt
2 large garlic cloves, minced
3 cups white cornmeal
12 ounces sharp white cheddar cheese, shredded (about 3 cups)
8 ounces mascarpone cheese*
4 tablespoons (1/2 stick) butter
1/4 teaspoon ground white pepper

Steps:

  • Lightly butter 15x10x2-inch glass baking dish. Bring 12 cups water, 1 tablespoon salt, and garlic to boil in heavy large saucepan over high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to medium-low and cook until cornmeal is very soft and mixture is thick and creamy, whisking often, about 12 minutes. Remove from heat. Stir in half of cheddar cheese, all of mascarpone, 3 tablespoons butter, and 1/4 teaspoon white pepper. Transfer polenta to prepared dish. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
  • Preheat oven to 400°F. Sprinkle remaining half of cheddar cheese over polenta. Dot with remaining 1 tablespoon butter. Bake polenta until heated through and golden on top, about 25 minutes.
  • Italian cream cheese, available at Italian markets and many supermarkets.

CREAMY OVEN BAKED POLENTA



creamy oven baked polenta image

i love polenta-- but i hate stirring, my micro recipe is easier but this is good too. you can add parmesan cheese, bleu cheese or cheddar if you want to make it thicker

Provided by chia2160

Categories     Kosher

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups water
3/4 cup cornmeal
salt & pepper
1/4 cup milk
2 tablespoons butter
1/2 teaspoon marjoram

Steps:

  • preheat oven to 425.
  • in a dish with a lid whisk together water, cornmeal, salt& pepper.
  • cover and bake 30 minutes, stirring halfway through.
  • remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
  • serve.

CHEESY POLENTA & EGG CASSEROLE



Cheesy Polenta & Egg Casserole image

Make and share this Cheesy Polenta & Egg Casserole recipe from Food.com.

Provided by Messiejessie625

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup yellow cornmeal
1 tablespoon extra virgin olive oil
4 cups water
1/2 cup parmigiano-reggiano cheese
1/2 cup shredded fontina or 1/2 cup mozzarella cheese
1/3 cup finely chopped onion
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
6 large eggs
6 ounces Italian turkey sausage, casing removed

Steps:

  • Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring, until softened, but not browned, 2 to 3 minutes. Add 4 cups water and bring to a boil. Gradually whisk cornmeal into the boiling water. Add salt and cook over medium heat, whisking constantly until the polenta bubbles, 1 to 2 minutes. Reduce heat to low and cook, whisking frequently, until very thick, 10 to 15 minutes. (Alternatively, once the polenta comes to a boil, transfer it to the top of a double boiler, cover, and place over barely simmering water for 25 minutes. This is convenient, because you don't need to stir it as it cooks.).
  • Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. Drain if necessary and transfer to a cutting board; let cool. Finely chop when cool enough to handle.
  • Position rack in upper third of oven; preheat to 350°F Coat a 9-by-13-inch baking pan with cooking spray.
  • When the polenta is done, stir in fontina (or mozzarella) and 1/4 cup Parmigiano-Reggiano. If the polenta seems too stiff, add small amounts of water to thin it to a thick but not stiff consistency. Spread the polenta in the prepared pan.
  • Make six 2-inch-wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a custard cup and slip one into each indentation. Scatter the sausage on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs.
  • Bake the casserole for 15 minutes. Then broil until the egg whites are set, 2 to 4 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 299.2, Fat 17.2, SaturatedFat 6.4, Cholesterol 244.1, Sodium 738.6, Carbohydrate 18.6, Fiber 1.9, Sugar 2, Protein 17.6

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHEESY POLENTA AND EGG CASSEROLE RECIPE - FOOD NEWS
Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside. Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes.
From foodnewsnews.com


CHEESY CHICKPEA POLENTA WITH EXTRA CHOICES - THE FOOD CO-OP
Cheesy Chickpea Polenta Bake with Harvest Roasted Veggies . Serves 4. Easy. Ingredients. Polenta. 1 cup freshly ground chickpea flour from 1 heaping cup raw chickpeas (or use 1 cup stone ground corn polenta) 4 cups water. ½ teaspoon dried thyme. 1 teaspoon sea salt
From foodcoop.coop


CREAMY CHEESY POLENTA - BAREFEET IN THE KITCHEN
Bring to a boil. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens. Remove the thickened polenta from the stove and add the butter and the cheese. Stir until smooth and creamy. Taste, adjust the salt if needed and serve warm.
From barefeetinthekitchen.com


CHEESY BROILED POLENTA | COOK FOR YOUR LIFE
Transfer the polenta to a lightly oiled 8-inch round or square baking pan. Top with the peas, if using, and lightly press them down into the polenta. Let cool for at least 30 minutes. Preheat the broiler. Broil the polenta for 5 minutes. Let cool slightly then cut into wedges and serve warm or at room temperature.
From cookforyourlife.org


EGG AND POLENTA CHEESY BREAKFAST CASSEROLE - SHERRY BABY RECIPES
Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside. Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy.
From sherrybabyrecipes.com


CHEESE AND MUSHROOM POLENTA BAKE WITH GREENS AND CARAMELIZED …
Spread the polenta on the bottom of a lightly oiled 9x13 baking dish. Arrange mushrooms, greens, and onions over the polenta. Dollop mounds of ricotta and slices of goat cheese over the vegetable mixture. Bake for 20 minutes until cheese is melted and soft. Sprinkle with fresh thyme leaves to serve. Emily Nelson.
From honestcooking.com


BAKED EGGS WITH CHEESY POLENTA - CABOT CREAMERY
PREHEAT oven to 375°F. Scrape polenta into large or individual prepared dishes. Top with marinara sauce, spreading evenly. Carefully break eggs on top of sauce (2 per serving), being careful not to pierce yolks. Season with salt and pepper. Top each egg with slice of cheese. PLACE in oven for 10 to 15 minutes or just until egg whites are set ...
From cabotcheese.coop


HOW TO MAKE CHEESY POLENTA CASSEROLE (WITH PICTURES) - WIKIHOW LIFE
1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). It is important that you preheat the oven before you bake the cheesy polenta casserole. This will ensure the casserole bakes evenly. [8] 2. Prepare the baking dish. Place a glass baking dish on the counter and lightly oil it with cooking spray.
From wikihow.life


CREAMY CHEESY BAKED POLENTA | FOODS PASSION
Preheat oven to 350 degrees. Stir together water, polenta, salt, pepper, and butter in a 2-qt. baking dish. Bake, uncovered, at 350 degrees for 40 minutes. Remove from heat and stir in cream and cheese. Return to oven and bake another 10 minutes, uncovered. Serves 6.
From foodspassion.com


CHEESY BREAKFAST POLENTA – CHEFS NOTES
Stir the poaching water, gently drop eggs into the cyclone. Turn poaching pot down to medium-low. The ten-minute timer goes off. Remove the polenta pot from the burner and set it aside. Remove the eggs from the poaching water and place them on a towel. Whisk the butter, cheese, and salt into the polenta.
From chefsnotes.com


CHEESY GARLIC POLENTA RECIPE - RELUCTANT ENTERTAINER
Instructions. In a 2-3 qt pot or Dutch oven, add olive oil over medium-high heat. When shimmery, add onions, reduce heat to medium, and stir for 5-7 minutes. Stir in the garlic and cook for an additional 5 minutes or so.
From reluctantentertainer.com


CHEESY POLENTA CASSEROLE WITH ITALIAN SAUSAGE | SUPPER SANITY
Cook until brown, crumbly, and thoroughly cooked. Layer sausage over polenta with a slotted spoon. Layer Tomato over the sausage, followed by seasoning and Parmesan cheese. Top with mozzarella cheese. Bake 30 minutes. Place under broiler for 2 minutes, if desired, to brown cheese. Let stand for 10 minutes before slicing and serving.
From suppersanity.com


HOW TO MAKE A CHEESY POLENTA SKILLET | COOKING LIGHT
How to Make a Cheesy Polenta Skillet. Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through. Cheesy Polenta Skillet.
From cookinglight.com


CHEESY POLENTA CASSEROLE – CITY FARMERS MARKET
Step 1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8×8-inch casserole dish with cooking spray and set aside. Step 2. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes.
From cityfarmers.market


CHEESY BAKED POLENTA WITH SOUR CREAM AND OPTIONAL BACON BITS
After a few minutes when fully cooked and dense, take away from the heat and mix in 1/2 cup sour cream. Preheat oven to 350F. Butter the bottom of a baking dish and add half of: the polenta mix, the optional bacon pieces, Mexican cheese, mozzarella and repeat one more layer with the other half of all the ingredients. Bake for 30min.
From myeuropeanrecipes.com


FOOD FOR LIFE: CHEESY BAKED POLENTA WITH TOMATO SAUCE AND SPINACH
Cook over medium heat, whisking constantly until smooth and thick. It happens fast so don’t scorch it. 5. Remove the baking pan from the oven and scatter the mushrooms over the polenta. Then spread the tomato sauce over all. Then top with the spinach. Then pour/spread the cheese sauce over all. Return to the oven for another half hour.
From knox.villagesoup.com


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