Polenta Casserole
This is a delicious and super speedy recipe. I use premade, hechshered polenta to cut down on time, and it tastes great! The recipe feeds a ton of people and it's
relatively inexpensive.
2 TB olive oil
2 16-oz. rolls of polenta, sliced ¼" thick
¼ cup chopped fresh basil
2 jars pasta sauce (better with veggies)
½ lb. shredded mozzarella
¼ cup grated Parmesan
1. Preheat oven to 450*
2. Oil casserole
3. Line pan with ½ of the polenta slices; ok to overlap
4. Stir basil into pasta sauce; reserve some sauce to heat and serve on the side; pour half the remaining sauce over the polenta
5. Sprinkle with ½ the mozzarella
6. Make another layer of polenta slices; cover with remaining reserved sauce
7. Sprinkle with parmesan and then remaining mozzarella.
8. Bake until hot and bubbly
9. Heat remaining sauce and serve on the side.
posted by suz @ 7:25 PM
3 Comments:
is Kosher prepared polenta easy to find?
These days I actually see it pretty often in regular supermarkets. I know that San Gennaro brand (http://www.polenta.net) is hechshered kof-k. The caveat is that sometimes it's hidden in really random places... sometimes at the head of an aisle, sometimes in the refrigerated section, sometimes with international foods, sometimes with baking ingredients, etc. Look for a tube that looks like one of those "slice and bake" cookie rolls, just a little bit bigger.
PS: This is only helpful if you live in NYC, but I was just at the health food store on Broadway between W.96th and W.97th Streets (next to Gourmet Garage), and they have organic hechshered polenta for about $3.40. It's located at the end of the Asian foods section-- confirming that premade polenta often finds its way to non-rational parts of the grocery store.
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