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Baked Feta and Tomato Polenta (Make Ahead Casserole) Recipe

Baked Feta and Tomato Polenta (Make Ahead Casserole) Recipe

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Baked Feta and Tomato Polenta (Make Ahead Casserole)

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Ingredients:

Serving

1 tbsp olive oil
5 garlic cloves, minced
1 onion, minced
1 (28 oz) can whole tomatoes, drained and crushed in hands
fresh ground pepper , generous amount
1/2 cup fresh basil, chopped
1 tbsp butter, cut into bits
2 1/2 cups vegetable broth
1 1/2 cups cornmeal
2 cups cold water
1/2 tsp salt
1/4 cup parmesan cheese, grated
2 tbsp parmesan cheese, grated
1/2 cup part-skim mozzarella cheese, grated
4 oz feta cheese, crumbled

Directions:

For filling, heat oil in a medium-size skillet over medium heat. Add garlic and onion and saute until soft and golden, about 10 minutes. Stir in the tomatoes, season with pepper, and cook until the juices thicken and are almost evaporated, about 10 minutes. Stir in the basil, and remove from heat.
For polenta, preheat the oven to 400 degrees (if making right away). Grease a 2-to 2 1/2 quart shallow baking dish.
Bring vegetable broth to a boil in a medium saucepan over high heat. Place the cornmeal in a large bowl and whisk in the cold water. (For lump-free polenta) Continue to whisk while pouring it into the boiling broth. Bring to a boil, whisking almost constantly. Once the polenta begins to boil, reduce heat to medium. Whisk polenta continuously until it begins to tear away from the sides of the pan, about 5 minutes. Whisk in salt, 1/4 cup of parmesan cheese, and mozzarella cheese.
Immediately pour half of polenta into baking dish. Quickly spread on the tomato mixture. Crumble the feta evenly over the tomato mixture. Immediately spoon on the remaining polenta, covering entire surface. Sprinkle the top with 2 tablespoons parmesan cheese. Dot with butter bits.
Let the polenta rest at least 15 minutes, or up to 24 hours. If longer than one hour, cover and refrigerate. Bring to room temperature before baking. Bake 25 minutes, or until hot and bubbly and golden on top. Let polenta sit 10 minutes or so before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	353.14 Kcal (1479 kJ)
Calories from fat	147.43 Kcal
		% Daily Value*
Total Fat	16.38g	25%
Cholesterol	40.69mg	14%
Sodium	1157.82mg	48%
Potassium	338.53mg	7%
Total Carbs	39.06g	13%
Sugars	4.27g	17%
Dietary Fiber	3.66g	15%
Protein	14.55g	29%
Vitamin C	5.1mg	9%
Iron	2.3mg	13%
Calcium	349.6mg	35%

Amount Per 100 g
Calories	122.11 Kcal (511 kJ)
Calories from fat	50.98 Kcal
		% Daily Value*
Total Fat	5.66g	25%
Cholesterol	14.07mg	14%
Sodium	400.34mg	48%
Potassium	117.05mg	7%
Total Carbs	13.51g	13%
Sugars	1.48g	17%
Dietary Fiber	1.27g	15%
Protein	5.03g	29%
Vitamin C	1.8mg	9%
Iron	0.8mg	13%
Calcium	120.9mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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