Polenta Casserole

Makes 4
Bake 32 - 37 m
Cook 10 m



  1. 1 of 7 Position rack in center of oven. Heat oven to 350 degrees F. Generously butter 9-inch round baking dish.
  2. 2 of 7 Heat in large, heavy skillet over medium-high heat unsalted butter and olive oil. Add and cook, stirring, for 3 minutes, onion, sweet red pepper, and small red-skinned new potatoes.
  3. 3 of 7 Stir in and cook until vegetables are partially softened but not browned, about 2 minutes. Add 2 large cloves garlic, minced. Add and cook, stirring until almost tender, 4 to 5 minutes, yellow squash and zucchini.
  4. 4 of 7 Toss together in large bowl cornmeal, flour, grated Parmesan cheese fresh thyme leaves, salt and black pepper.
  5. 5 of 7 In separate bowl, whisk together milk and eggs.
  6. 6 of 7 Whisk egg mixture into cornmeal mixture until combined. Stir vegetables into the loose batter and spread evenly in prepared baking dish. Bake until firm, 25 to 30 minutes.
  7. 7 of 7 Remove from oven and sprinkle with with 6 tablespoons grated Gruyere cheese (about 2 ounces). Return to oven and bake until golden around edges and cheese is melted, about 7 minutes more. Serve casserole hot or at room temperature. Makes 4 servings.
Nutrition Information for Polenta Casserole
Servings Per Recipe: 4
Per Serving:
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Printed from FamilyCircle.com 07/18/2019