MEATBALL AND POLENTA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees F.
- For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
- Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
- For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
- Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
- For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
- When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
- Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
- Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
- Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
- To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
- Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.
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
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.
More about "rustic polenta casserole recipes"
RUSTIC POLENTA CASSEROLE WITH MUSHROOMS AND SWISS …
From ohmyveggies.com
4.8/5 (19)Total Time 1 hr 35 minsCategory Main CourseCalories 389 per serving
- Adjust oven rack to middle position and heat oven to 400ºF. Bring water and milk to boil in large saucepan over medium-high heat. Stir in 1 teaspoon salt. Slowly pour polenta into liquid in steady stream while stirring back and forth with wooden spoon. Reduce to gentle simmer, cover, and cook, stirring often, until mixture has uniformly smooth, thick consistency, 15 to 20 minutes. Off heat, stir in Parmesan and butter, and season with salt and pepper to taste. Pour polenta into 13 by 9-inch baking dish and smooth into even layer.
- Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion is softened, about 5 minutes. Add mushrooms and cook until they have released their liquid and are well browned, about 25 minutes.
- Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice, bring to simmer, and cook, stirring occasionally, until sauce has thickened, about 10 minutes. Stir in chard, 1 handful at a time, and cook until wilted, 2 to 4 minutes. Season with salt and pepper to taste.
- Spread mushroom mixture evenly over polenta, then sprinkle with fontina. Bake casserole until warmed through and cheese is melted, 10 to 15 minutes. Let cool for 5 minutes before serving.
MUSHROOM POLENTA CASSEROLE (WITH CHEESE) - WHERE IS …
From whereismyspoon.co
4.3/5 (10)Total Time 50 minsCategory Romanian Main CourseCalories 326 per serving
- Line a shallow rectangular casserole dish of approximately 21x32 cm/ 8x13 inch with baking paper.
- Bring the water to a soft simmer, add the salt, stir well to dissolve it, and then slowly add the polenta while stirring or whisking continuously. Cover and let cook on very low heat, stirring with a wooden spoon from time to time, according to the packet's instructions.
- My polenta usually needs about 20 to 30 minutes, but there are quick-cooking sorts that only need 10 minutes and other sorts that need between 40 and 50 minutes. So make sure you follow the packet's instructions.
EARLY MORNING HARVEST – RUSTIC POLENTA CASSEROLE WITH …
From earlymorningharvest.com
Estimated Reading Time 1 min
RUSTIC POLENTA CASSEROLE RECIPE | EPICURIOUS
From epicurious.com
2.9/5 (3)Servings 6
POLENTA CASSEROLE WITH BEEF (SLAVONIAN RECIPE) | ALL …
From all-thats-jas.com
RECIPES - RUSTIC BEEF AND POLENTA CASSEROLE - HALLMARK …
From hallmarkchannel.com
CHEESY POLENTA CASSEROLE WITH ITALIAN SAUSAGE | SUPPER SANITY
From suppersanity.com
ITALIAN BEEF AND POLENTA CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
MEAL PLAN: RUSTIC POLENTA CASSEROLE, VEGETABLE AND BEAN PIZZA
From ohmyveggies.com
CREAMY POLENTA CASSEROLE | THE COZY APRON
From thecozyapron.com
POLENTA CASSEROLE WITH FONTINA AND TOMATO SAUCE …
From simplyrecipes.com
RUSTIC POLENTA CASSEROLE WITH SAUSAGE - KITCHEN AND …
From louisiana.kitchenandculture.com
RUSTIC POLENTA CASSEROLE WITH MUSHROOMS AND SWISS CHARD
From cookingwithbrendagantt.net
RUSTIC POLENTA CASSEROLE WITH MUSHROOMS AND SWISS CHARD
From bigoven.com
LAYERED POLENTA CASSEROLE RECIPE MASALAHERB.COM
From masalaherb.com
AMAZING POLENTA CASSEROLE RECIPE - TIA CLARA
From tiaclara.com
CASSY JOY GARCIA'S RUSTIC BEEF AND POLENTA CASSEROLE - YOUTUBE
From youtube.com
WHITE BEAN & TOMATO POLENTA CASSEROLE
From connoisseurusveg.com
RUSTIC SAUSAGE AND SPINACH POLENTA CASSEROLE - BLOGGER
From reciperes2011.blogspot.com
RUSTIC POLENTA CASSEROLE WITH MUSHROOMS AND SWISS …
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love