Best 3 Italian Summer Squash Polenta Bake Recipes
In the heart of Italian cuisine, where rustic flavors dance with vibrant ingredients, lies a culinary masterpiece that captures the essence of summer's bounty: the Italian Summer Squash Polenta Bake. This delectable dish is a symphony of textures and tastes, a harmonious blend of creamy polenta, tender summer squash, savory herbs, and rich cheese, all enveloped in a golden crust that beckons temptation. Accompanying this main attraction are two tantalizing recipes that amplify the summer squash's versatility: a refreshing Summer Squash Salad with tangy lemon-herb dressing and a delectable Summer Squash Risotto that exudes the essence of Italian countryside. Get ready to embark on a culinary journey that celebrates the beauty of summer produce, leaving you with a symphony of flavors that will linger in your memory long after the last bite.
Let's cook with our recipes!
BAKED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
- In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
- Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
CHEESY BAKED BUTTERNUT SQUASH POLENTA
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.
Provided by Anna Stockwell
Categories Squash Milk/Cream Nutmeg Cheese Parmesan Butter Olive Oil Sage Fontina Thanksgiving Side Bake Wheat/Gluten-Free Vegetarian
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
- Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
- Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
- Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
- Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.
POLENTA SQUASH CASSEROLE
Take a trip to your local farmers' market for some beautiful summer squash and head home to prepare this Polenta Squash Casserole. Made extra cheesy with shredded mozzarella and Parmesan cheeses, this Polenta Squash Casserole won't disappoint.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Heat 1 Tbsp. oil in large saucepan on medium heat. Add vegetables and garlic; stir. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in pasta sauce: cook 2 or 3 min. or until vegetables are tender, stirring occasionally.
- Meanwhile, heat remaining oil in large skillet on medium heat. Sprinkle polenta with black pepper. Add to skillet, in batches; cook 3 min. on each side or until polenta slices are lightly browned on both sides.
- Place polenta in single layer in 13x9-inch baking dish sprayed with cooking spray; top with vegetable mixture and cheeses.
- Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 14 g
Tips:
- Choose small and tender summer squash for the best texture and flavor.
- To save time, you can use pre-cooked polenta or polenta that has been sitting in the refrigerator overnight.
- Feel free to add other vegetables to the bake, such as zucchini, bell peppers, or mushrooms.
- If you don't have fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
- Serve the bake hot with a side of salad or roasted vegetables.
Conclusion:
This Italian summer squash polenta bake is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of creamy polenta, roasted summer squash, and fresh herbs is simply irresistible. Whether you are serving it as a main course or a side dish, this bake is sure to be a hit.
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