Best 2 Cheesy Polenta Casserole Recipes
**Cheesy Polenta Casserole: A Creamy Delight for Your Taste Buds**
Indulge in the delectable Cheesy Polenta Casserole, a culinary masterpiece that combines the comforting warmth of polenta with the rich, gooey goodness of cheese. This versatile dish can be tailored to your preferences, whether you desire a vegetarian delight or a meaty extravaganza. Dive into the classic rendition featuring sautéed mushrooms and spinach, or explore variations with succulent shrimp, tender chicken, or hearty sausage. Each bite promises a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey as we unveil the secrets behind this cheesy masterpiece and guide you through a collection of irresistible recipes that will make your taste buds sing.
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
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
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
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
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your polenta casserole a better flavor and texture than cornmeal that has been sitting on the shelf for a while.
- Season the polenta well. Polenta can be bland on its own, so be sure to season it well with salt, pepper, and other spices. You can also add chopped herbs, grated cheese, or cooked vegetables to the polenta for extra flavor.
- Cook the polenta until it is creamy and tender. Polenta should be cooked until it is creamy and tender, but not mushy. This usually takes about 30 minutes, but the cooking time can vary depending on the type of cornmeal you are using.
- Let the polenta cool slightly before baking. Polenta casserole is best when it is baked immediately after it is cooked, but you can let it cool slightly before baking if you need to. This will help the polenta to set and hold its shape better.
- Top the casserole with a crispy topping. A crispy topping, such as breadcrumbs, grated cheese, or chopped nuts, will add a nice texture and flavor to the polenta casserole.
Conclusion:
Polenta casserole is a versatile and delicious dish that can be served as a main course or a side dish. It is a great way to use up leftover polenta, and it is also a good option for a vegetarian or vegan meal. With a few simple tips, you can make a polenta casserole that is sure to please everyone at your table.
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