Spicy Polenta-Veggie casserole
One note, you can get pre-made polenta in a role at the produce department but I have tried it and it is just not as good.
You can adjust the heat by using a mild salsa and omitting the cayenne. I used Paul Newman's Medium.
★★★★★ 1 vote5
1 jar(s)chunky salsa
2/3 ccheddar cheese, shredded
1 1/2 ccheddar cheese, shredded
3 csliced mushrooms
2 mediumzucchini sliced 1/4 inch thick
2yellow squash, sliced 1/4 inch thick
2 clovegarlic minced
1/8 tspcumin for polenta
1/2 tspsalt for polenta
·salt, pepper, cayenne, cumin to taste for veggies
1 cyellow cornmeal for polenta
4 1/2 cwater
How to Make Spicy Polenta-Veggie casserole
- Polenta: Spray 9x13 baking dish with PAM.
Bring water, 1/2 tsp salt, 1/8 tsp cayenne to a boil in a large heavy saucepan. Gradually whisk in cornmeal and continue to whisk until mixture returns to a boil. Reduce heat to low and cook until very thick, stirring occasionally, about 30 minutes. It will be hard to stir and will pull away from sides when ready. Remove from heat and stir in 2/3 cup cheese. Spread mixture in baking pan, smoothing the top. Cool completely. You want the polenta to be firm when it cools. This can be done a day ahead. just cover with plastic wrap and refrigerate.
- Veggies: Heat 2 Tbls. olive oil in a large saute pan. Add veggies, garlic and season with salt, pepper, cayenne and cumin. Saute until veggies are crisp tender.
If your salsa has a lot of liquid, drain as much as you can. Spread the drained salsa on bottom of a 9X13 baking dish. Cut polenta into triangles and arrange in rows in the dish, top point of triangle, slightly overlapping the bottom of the triangle ahead. You should have 3 rows of overlapping triangles. Spoon sauted veggies over the polenta. Sprinkle 1 1/2 cups cheese over the top. Cover with foil and bake at 375degrees for 30 minutes. Remove the foil for the last 10 for a crusty top.
- I often end up with a bit of extra polenta and it is very tasty if heated in a grill pan.