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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is Lacto-Ovo Vegetarian. It does NOT contain Chicken Broth. It is excellent served as is, but can also be served with a Chunky-Style Tomato Sauce. *Please NOTE: This dish requires preparations done a day ahead. The overnight chilling time is NOT included in my given time estimates. Ingredients:
1 1/2 cups pre-shredded mozzarella cheese |
1/2 cup fresh parmesan cheese (grated) |
2 tablespoons fresh basil leaves (*or 2 tsp dried crushed basil) |
1 cup yellow cornmeal |
1 cup cold water |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon black pepper |
Directions:
1. Grease a 2-quart baking dish.
2. If using fresh basil leaves, snip them up into little pieces.
3. In a medium bowl, mix together the mozzarella, the parmesan, and the basil.Set aside.
4. For the polenta, in a medium saucepan bring 2 3/4 cups of water to a boil.
5. Meanwhile, in a bowl mix together the cornmeal, salt, garlic powder, and black pepper.
6. Stir the cup of COLD water into the cornmeal mixture.
7. SLOWLY add the cornmeal mixture to the boiling water,stirring constantly.
8. Cook and stir until the mixture returns to a boil.
9. Reduce heat to low, and cook for 15 minutes, or until mixture is very thick, stirring often.
10. Pour 1/3 of the hot mixture into the greased baking dish.
11. Sprinkle with 1/2 the cheese blend.
12. Repeat the same two layers again, using another 1/3 of the hot mixture, and the remaining 1/2 of the cheese.
13. Pour over the last 1/3 of the hot mixture.
14. Cool for 1 hour.
15. Cover and chill overnight.
16. When you are ready to cook the polenta, preheat the oven to 350 degrees.
17. Place the uncovered polenta into the hot oven for about 40 minutes, or until lightly browned on top, and heated through.
18. Let the polenta stand for 10 minutes before cutting to serve.
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