Polenta and Vegetable Casserole / Polenta con le Verdure
Polenta is cooked cornmeal and is used in many ways like in this unusual casserole with a variety of colorful vegetables. Achieve better nutritional and taste-wise results by using stone-ground cornmeal. Generic yellow cornmeal is fine too, if that is all that is available.
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 was featured on Season 18 - Episode 1811.