Vegetable Polenta Casserole Recipe
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Category: |
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Ingredients: |
Ingredients: 1 kg prepared polenta (2 1/2 cups Cornmeal, 6 cups water, 1 tsp salt. Bring water to a boil, add the salt. Add cornmeal slowly and whisk continuously until thick. Simmer on low 20 minutes, stirring frequently.)
4 ounces cream cheese, cubed and softened (half package)
1 cup mozzarella, shredded, divided
1/2 cup Parmesan, divided
1 tbsp veg oil
1 red bell pepper, thinly sliced
1/3 cup sliced black olives (200 ml small can)
4 cloves garlic, minced
3 cups Fresh mushrooms, sliced
1/2 tsp onion powder
1 jar 500 g tomato-based pasta sauce
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Directions: |
Directions:1. Stir cream cheese into polenta, 3/4 cup mozzarella and 1/4 cup Parmesan. Spread 2/3 of the polenta mixture in a greased 9 x 13 inch glass baking dish; set aside.
2. Heat oven to 400 F.
3. In a skillet, heat oil over medium heat. Add red pepper, garlic, onion powder and mushrooms; cook, stirring occasionally, for 5 minutes. Stir in olives. Spread over polenta mixture in baking dish.
4. Pour pasta sauce over vegetables.
5. Drop remaining polenta by spoonfuls over top. Sprinkle with remaining mozzarella and Parmesan.
6. Bake, uncovered, for about 30 minutes, until heated through and browned. |
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Notes: |
Personal
Notes: An absolutely perfect vegetarian main or significant side to bring to festive meal or potluck - this is a keeper from Heather!
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