Serves 4 to 6
1 tablespoon unsalted butter
1 tablespoon Filippo Berio Extra Virgin Olive Oil
1 large leek, white part only, finely minced
1 sweet red pepper, cut into thin strips
2 medium red skin potatoes, washed and cut into 1/2-inch cubes
2 large cloves garlic, minced
1 small summer squash, grated
1 small zucchini, grated
1/2 cup stone-ground cornmeal
1/4 cup King Arthur™ Unbleached, All-Purpose Flour
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons fresh minced basil
Salt to taste
Grinding black pepper to taste
1 1/4 cups milk
2 large eggs
1/3 pound Fontina cheese, cut into bits
Preheat the oven to 350°F. Spray a 9-inch round baking dish with olive oil and set aside.
Heat the butter and olive oil in a large skillet over medium-high heat. Cook the leeks, sweet peppers and potatoes for 2 to 3 minutes, stirring frequently. Stir in the garlic, squash, and zucchini. Continue cooking and stirring until the vegetables begin to soften.
Mix the cornmeal, flour, grated cheese, basil, salt and pepper together in a large bowl. In a separate bowl, whisk together the milk and eggs.
Whisk the egg mixture into the cornmeal mixture until combined. Stir in the vegetable mixture and combine well. Spread the batter evenly in the baking dish.
Bake for 25 to 30 minutes or until the polenta is almost set but still moist.
Remove from oven and sprinkle the top with the Fontina cheese. Return the casserole to the oven and bake until golden around the edges and the cheese is melted.
Serve hot, cut into wedges or scooped from the dish.
This recipe is featured on show 1811, Polenta Party – Festa di Polenta.
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