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Baked Feta And Tomato Polenta Make Ahead

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Ingredients

Adjust Servings:
1 tablespoon olive oil
5 garlic cloves, minced
1 onion, minced
1 (28 ounce) can whole tomatoes, drained and crushed in hands
fresh ground pepper, generous amount
1/2 cup fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon butter, cut into bits
2 1/2 cups vegetable broth
1 1/2 cups cornmeal
2 cups cold water
1/2 teaspoon salt
1/4 cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated

Nutritional information

345.6
Calories
137 g
Calories From Fat
15.3 g
Total Fat
7.8 g
Saturated Fat
41.1 mg
Cholesterol
995.1 mg
Sodium
38.9 g
Carbs
4.6 g
Dietary Fiber
7.2 g
Sugars
15.1 g
Protein
326g
Serving Size

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Baked Feta And Tomato Polenta Make Ahead

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    Cuisine:

    Didn't have quite as much flavour as I was hoping for, next time I would double the tomato recipe. Thanks for posting xx

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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 , Didn’t have quite as much flavour as I was hoping for, next time I would double the tomato recipe Thanks for posting xx, I’ve made this twice now and each time it has come out wonderfully Now, I cannot imagine polenta without the extras


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    Steps

    1
    Done

    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.

    2
    Done

    For Polenta, Preheat the Oven to 400 Degrees (if Making Right Away). Grease a 2-to 2 1/2 Quart Shallow Baking Dish.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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