OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
BLUEBERRY POLENTA UPSIDE-DOWN CAKE
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Provided by Nigella Lawson
Categories dinner, cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
- In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
- Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams
ITALIAN BEEF AND POLENTA CASSEROLE
This Italian inspired layered casserole recipe of ground beef and polenta goes over big on a Thanksgiving dinner table.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Cut zucchini in half lengthwise; cut diagonally crosswise into 1/4-inch slices. Set aside. Cut polenta crosswise into 8 slices; coat both sides of each slice with cooking spray.
- Heat 12-inch nonstick skillet over medium-high heat. Add polenta slices; cook 6 minutes, turning once, until lightly browned. Arrange polenta slices in baking dish.
- In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if necessary. Set beef aside. Add zucchini to skillet; cook 3 to 4 minutes, stirring occasionally, until tender. Add beef, pasta sauce and pepper; cook 1 to 2 minutes until thoroughly heated. Spoon beef mixture over polenta; sprinkle with cheese.
- Bake uncovered 18 to 20 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 260, Carbohydrate 26 g, Fiber 3 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg
UPSIDE DOWN POLENTA
This tasty dish came from one of my old cookbooks. It is my daughters favorite cool weather dish.
Provided by Debbie Gurley
Time 40m
Number Of Ingredients 17
Steps:
- 1. In a saucepan, cook sausage and onion until brown and tender; drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, oregano, garlic powder, 1 teaspoon salt and dash pepper. Simmer, covered, for 5 minutes
- 2. Meanwhile, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder and 3/4 teaspoon salt. Make well in center of dry ingredients; add milk, oil and egg, stirring until combined.
- 3. Spread batter in bottom of an ungreased 9 x 13-inch casserole dish. Spoon tomato mixture on top. Bake in 400 degree oven for 20 minutes. Sprinkle Cheddar cheese and parsley on top. Bake 5 minutes more. Serves 8.
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
RATATOUILLE POLENTA BAKE
Please pass the polenta. Love the loads of veggie topping!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
- Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
- Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg
UPSIDE-DOWN POLENTA CASSEROLE
Steps:
- In saucepan cook sausage and onion till meat is brown and onion is tender; drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, the 1 teaspoon slat, the oregano, garlic powder, and pepper. Bring to boiling. Simmer, covered, for 5 minutes. Meanwhile, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder, and the 3/4 teaspoon salt; make a well in center of dry ingredients. Add milk, cooking oil, and egg, stirring till combined. Spread batter in bottom of an ungreased 13x9x2-inch baking dish. Spoon tomato mixture on top. Bake in 400 degree oven for 20 minutes. Sprinkle cheddar cheese and parsley atop. Bake 5 minutes more.
SAVORY POLENTA
For a simple side dish, try Alton Brown's Savory Polenta recipe from Good Eats on Food Network; minced garlic and grated Parmesan add real savory depth.
Provided by Alton Brown
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
- Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
- 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
- Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
- Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
MUSHROOM AND POLENTA POTPIE
Polenta topped with mushrooms is a savory staple, so we thought we'd turn it upside down.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 20
Steps:
- In a small bowl, combine porcini mushrooms with boiling water. Let stand for 15 minutes. Pass soaking liquid through damp cheesecloth into a small bowl, and set aside. Finely chop porcini mushrooms, and set aside.
- Melt butter in a large saute pan over medium heat. Add garlic and shallot, and saute until tender, 3 to 4 minutes. Raise heat to medium high, and add button mushrooms; cook for 2 minutes. Add remaining mushrooms, and cook until tender, about 5 minutes.
- Stir in flour, and cook 1 minute. Stir in red wine, using a wooden spoon to scrape up any cooked-on bits on bottom of pan. Allow the liquid to reduce for 1 minute. Stir in tomato paste and the reserved porcini liquid, and simmer for 2 minutes. Stir in heavy cream, parsley, and thyme; season with salt and pepper to taste.
- Heat oven to 375 degrees. Combine 2 cups milk with 2 cups water in a large saucepan, and bring to a simmer. Add polenta, and cook, stirring, until thickened, 1 to 2 minutes. Remove from the heat, and stir in Parmesan, remaining 1 1/2 cups milk, and 1 teaspoon salt. Place egg yolks in a medium mixing bowl, and stir in 1 cup of the polenta mixture. Stir the egg-and-polenta mixture back into the polenta, and adjust seasoning with salt, if necessary.
- In a large mixing bowl, beat egg whites until stiff peaks form. Stir half of the egg whites into the polenta, then gently fold in the remaining whites until completely incorporated. Set aside.
- Place the mushroom mixture in a shallow 2-quart casserole; heap polenta on top. Sprinkle with Parmesan, and place on a baking sheet. Bake until polenta is golden and mushroom filling bubbles, about 25 minutes.
More about "upside down polenta casserole recipes"
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
3.7/5 (4)Published Feb 24, 2022Category Recipe Roundup, Side Dishes
- Creamy Vegan Polenta with Mushrooms and Spinach. If you like mushrooms and spinach as much as I do (and who doesn’t?) , you’ll love this dish. It’s got everything you could want in an easy-to-make dinner, and it’s ready fast!
- Polenta Plum Upside Down Cake. If you’re a big polenta fan and need a creative way to serve it, you have to make this polenta plum upside-down cake. The sweet, tart, fruity topping pairs perfectly with the cake and adds great texture.
- Polenta Pizza (with Various Toppings) This polenta pizza is a slice of heaven. And with its savory, tender base, it’s perfect for any pizza toppings you can think of.
- Chicken and Polenta with Broccoli. Impress your guests with this creamy bowl of perfection that’s practically brimming with delectable flavors. Green broccoli and orange chicken, with creamy yellow polenta–it’s sure to brighten up your day.
- Instant Pot Chicken Marinara With Polenta. Save yourself from the weekday stress with this quick dinner that tastes gourmet. The rich marinara flavor paired with the sweet polenta will leave you wanting more.
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