Best 3 Vegetarian Polenta Casserole Recipes
Indulge in a symphony of flavors with our delectable Vegetarian Polenta Casserole, a culinary masterpiece that combines the rustic charm of polenta with an array of vibrant vegetables. Embark on a culinary journey as we unveil three tantalizing variations of this classic dish, each bursting with unique flavors and textures. From the classic simplicity of the Three-Cheese Polenta Casserole to the zesty kick of the Roasted Red Pepper and Spinach Polenta Bake, and the hearty goodness of the Mushroom and Leek Polenta Casserole, these recipes offer a versatile range of options to suit every palate. Prepare to be captivated by the creamy texture of polenta, perfectly complemented by a medley of roasted vegetables, aromatic herbs, and a symphony of cheeses.
Here are our top 3 tried and tested recipes!
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
VEGETARIAN POLENTA CASSEROLE
This comes from simple hardy ingredients. A great feel good one dish dinner. Even my kids like it! Adapted from a presentation by Cynthia Liar
Provided by SaltNPepper
Categories One Dish Meal
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Cover medium casserole dish with thin layer of cooking spray, set aside.
- Cover bottom of a 2 quart sauce pan, with a thin layer of cooking spray.
- Heat pan to medium heat.
- Sweat the chopped onions in pan.
- Combine garlic,red pepper, shredded cabbage, and spices in pan and cook for about 5 minutes or until soft.
- Add beans, tomato sauce and water.
- Let the mixture absorb the water then add the Veggie Ground Round.
- Pour mixture into ceramic casserole dish, set aside.
- In a one qt sauce pan heat 2 cups of water to boiling Add polenta, stir constantly with a whisk until the mixture begins to thicken.
- When it is thick but still spreadable, immediately take off heat and pour over contents in casserole dish.
- This happens very quickly.
- Spread mixture into corners to cover casserole ideally about a 1/2 inch thick.
- Garnish with Parmesan Cheese.
- Cover dish and bake for 25 minutes in 350degree F.
- Remove cover and bake an additional 5 minutes at 400 degrees F.
Tips:
- Use high-quality polenta: Look for stone-ground polenta made from organic, non-GMO corn. This will ensure a rich, creamy texture and nutty flavor.
- Cook the polenta slowly: Polenta takes time to cook properly, so don't rush the process. Bring the water or broth to a boil, then add the polenta in a slow, steady stream, whisking constantly. Reduce the heat to low and simmer for at least 30 minutes, stirring occasionally.
- Add flavor to the polenta: While the polenta is cooking, you can add a variety of ingredients to enhance its flavor. Try adding grated Parmesan cheese, chopped fresh herbs, roasted vegetables, or sautéed mushrooms.
- Use a variety of cheeses: The type of cheese you use will greatly affect the flavor of the casserole. For a classic polenta casserole, use a combination of Parmesan and mozzarella cheese. For a more unique flavor, try using a combination of goat cheese, feta cheese, or cheddar cheese.
- Don't overcook the casserole: Once the casserole is assembled, bake it in a preheated oven until the cheese is melted and bubbly and the polenta is heated through. Be careful not to overcook the casserole, as this will make the polenta dry and crumbly.
Conclusion:
Vegetarian polenta casserole is a delicious, hearty, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy texture, cheesy flavor, and endless variations, it's a surefire hit with vegetarians and meat-eaters alike. So next time you're looking for a comforting and satisfying meal, give vegetarian polenta casserole a try.
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