OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
CALABACITAS CASSEROLE WITH POLENTA AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F.
- Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.
MEATBALL AND POLENTA CASSEROLE
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees F.
- For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
- Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
- For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
- Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
- For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
- When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
- Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
- Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
- Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
- To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
- Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.
CHEESY POLENTA CASSEROLE
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
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
BEEFY POLENTA CASSEROLE
Try something new! This hearty bake of ground beef, spinach, tomato pasta sauce and cheese has a wonderfully flavored polenta crust.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h45m
Number Of Ingredients 10
Steps:
- Grease pie plate, 9x1 1/4 inches. Mix cornmeal and cold water in 1-quart saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir in Parmesan cheese until smooth. Spread on bottom and up side of pie plate. Cover and refrigerate at least 4 hours until completely firm.
- Heat oven to 350°F. Cover cornmeal mixture in pie plate with aluminum foil; bake 30 minutes. Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring frequently, until brown; drain. Stir in spinach, pasta sauce and marjoram.
- Spoon beef mixture into polenta shell. Cover and bake 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 385, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 4 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1010 mg
ITALIAN POLENTA CASSEROLE
Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
- Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
- Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 21.3 g, Cholesterol 54.7 mg, Fat 18.8 g, Fiber 2.4 g, Protein 16.7 g, SaturatedFat 11.4 g, Sodium 1035.9 mg, Sugar 3.3 g
MEXICAN POLENTA CASSEROLE
My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.
Provided by SweetChef
Categories < 60 Mins
Time 1h
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
- Spread polenta in bottom of 13 x 9 pan.
- Spread refried beans over polenta.
- Spread meat mixture over beans.
- Top with shredded cheese.
- Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).
Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2
MEXICAN POLENTA CASSEROLE
Spice up your table with this Mexican Polenta Casserole. Enjoy deliciously cheesy layers with this Mexican Polenta Casserole.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Spread half the salsa onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the polenta, chicken, beans and cheese. Repeat layers; cover.
- Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
- Sprinkle with onions.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 700 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 2 g, Protein 16 g
EASY ITALIAN POLENTA CASSEROLE
This dish can be made completely vegetarian if you wish, but I love this with a little sausage. Baked and with the individual polenta slices it makes a great presentation with the round polenta slices and the tomato sauce. Serve this with a nice side salad.
Provided by SarasotaCook
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sausage and Vegetables -- In a large saute pan, add the sausage and brown until cooked through. I like to use bulk sausage but you can used links and just remove the casing. Just brown and then move to a plate with a paper towel on it to drain. In the pan dripping from the sausage, saute all the vegetables and garlic. If necessary you can add a little extra olive oil, but you shouldn't need to. Once the vegetables are tender, but not overdone -- add the tomatoes, breaking them up as you add them, tomato paste and vegetable broth. Add the herbs and any salt and pepper needed. Add the sausage back in and let simmer 5-10 minutes.
- Polenta -- Slice the polenta in thin slices. Most grocery stores carried the prepared polenta in tubes which is a great time saver. They have plain, herb, cheese many flavors. I love to use parmesan for this but it is not necessary. There are enough other flavors in this dish. You will need around 18 slices for this dish. Now in a small square casserole dish 9x9x2 or you can use something similar in size, build the casserole.
- Combine -- Add some of your meat and vegetable sauce, then add the layers of the polenta, you can over lap them, then the cheese. Another layer of the sauce, the polenta rounds and cheese. Finish with sauce and cheese.
- Bake -- I like to let it set at room temp until the polenta soaks up some of the sauce about 1 hour, then bake covered at 350 for about 30 minutes until bubbly and the cheese is melted.
Nutrition Facts : Calories 623, Fat 25, SaturatedFat 11.1, Cholesterol 63.4, Sodium 949.1, Carbohydrate 77.4, Fiber 8.9, Sugar 7, Protein 25.3
MEXICAN CHICKEN AND POLENTA
Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad,
Provided by justcallmetoni
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large skillet and cover with water; add chopped cilantro, oregano, onion and peeled clove of garlic.
- Cook chicken breasts over medium heat about 10 to 15 minutes; chicken should no longer be pink in center; remove chicken from pan and let cool; reserve liquid.
- Add ancho peppers to the reserved liquid in pan; cover and soak about 10 minutes (no heat on pan); drain liquid into a bowl.
- (Sometimes, I add the whole ancho to the pand and seed after they are softened.) Shred cooled chicken and set aside.
- Place peppers, garlic, tomato sauce and cumin in blender and blend on high until smooth, about 2 minutes; if you have an immersion blender you can add everything to the pan and blend.
- Pour mixture into a saucepan, add chicken and heat through about 3 or 4 minutes; use drained poaching liquid to thin a bit if it seems too dry.
- To make polenta, bring water to a boil; add salt.
- Add about 1/2 cup of the water to the cornmeal to make a paste or slurry; Slowly add cornmeal slurry to the boiling water, stirring until smooth; after 10 minutes add Splenda and corn kernels; cook another 3 to 5 minutes.
- Spoon 1/4 of the cooked polenta onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
- OR If you prefer polenta wedges, coat a 9 x 9-inch pan with cooking spray and pour polenta into pan; smooth with a spatula; let polenta to firm up, about 3 minutes; cut into quarters and remove from pan.
- Place polenta slices in a large nonstick skillet coated with cooking spray; cook on both sides until crispy, about 2 to 4 minutes per side.
- Place polenta wedge onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
POLENTA AND BLACK BEAN CASSEROLE
Categories Bean Cheese Bake Vegetarian Dinner Casserole/Gratin Winter Monterey Jack Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.
ITALIAN POLENTA CASSEROLE
Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.
Provided by Julesong
Categories Pork
Time 1h10m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
- To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
- Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
- Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with a couple tablespoons additional grated Romano, Parmesan, or Asiago.
- Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. (Freeze the other one for later.).
- Makes 8 servings (in 2 casserole dishes).
- Note: if you want to lower the fat content, use turkey Italian sausage. Make sure to use quality sausage - I've used my favorite, our freshly made Merguez, and good sausage really makes a difference.
Nutrition Facts : Calories 352.6, Fat 17.2, SaturatedFat 6, Cholesterol 52.1, Sodium 867.4, Carbohydrate 29.1, Fiber 4.5, Sugar 4.4, Protein 20.8
MEXICAN POLENTA PIE
This is a good casserole for a crowd or a potluck. The recipe was a $200 winner in a casserole contest.
Provided by Barb G.
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 375°F.
- In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
- Add turkey, chili powder, cumin and cayenne.
- Cook until turkey is no longer pink, stirring to break up meat.
- Add beans, undrained tomatoes and salsa.
- Bring to boiling; reduce heat.
- Simmer gently 15 minutes.
- Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
- Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
- Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
- Sprinkle 1 cup of cheese over polenta in dish.
- Top with meat mixture.
- Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
- Bake, uncovered, for 35 minutes or until bubbly.
- Sprinkle with cilantro.
- Let stand 15 to 20 minutes before serving.
- Makes 12 servings.
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