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Course : Entree
Type of Prep : Bake, Casserole
Cuisine : U.S. Regional
 
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Layered Polenta Casserole

From Diana Rattray,
Your Guide to Southern Food.
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A polenta casserole with tomatoes, spinach, garlic, and cheese.

INGREDIENTS:

  • 1 1/2 teaspoons salt
  • 1 1/2 cups coarse cornmeal
  • 1 can (15 to 19 ounces) chick-peas, drained
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 large can (28 ounces) Italian-style tomatoes, crushed, with puree
  • 20 ounces frozen spinach, thawed & squeezed dry
  • salt and pepper
  • 8 ounces part-skim mozzarella cheese

PREPARATION:

Boil 4 1/2 cups water with the salt; quickly whisk in cornmeal. Lower heat to gentle boil, add chick-peas, and stir constantly with wooden spoon for 12 minutes. Pour the mush into 9x11 inch oiled pan, and refrigerate while making tomato sauce.

In a heavy skillet, sauté bay leaf, basil and garlic in olive oil; add tomatoes then simmer for 30 minutes. Discard bay leaf; season with salt and pepper. Cover polenta layer with layer of spinach, then cover with tomato sauce. Cover casserole with foil and bake 25 minutes. Slice mozzarella into 12 pieces (1x3x1/4-inch). Remove casserole from oven, and top with 2 rows of 3 Xs made with cheese slices. Return to oven uncovered just until cheese melts, about 5 minutes.
Serves 4.

Baked Polenta
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