Vegetable Polenta Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An easy polenta casserole to make with whatever vegetables you have in the fridge. Nice with a little spinach salad on the side. Ingredients:
2 cups potatoes, red skin |
2 leeks |
1 medium onion, diced |
1 red bell pepper |
1 cup mushrooms |
1/2 cup cornmeal |
1/4 cup flour |
1/2 cup parmesan cheese |
1 tbsp thyme |
1 tsp salt |
1 tsp pepper |
1 cup milk |
2 eggs |
1 tbsp olive oil |
Directions:
1. Preheat oven to 250oF. Generously grease a 9 pie pan.
2. In a skillet, saute vegetables in olive oil until soft, but not completely cooked. ~7-8mins. Set aside to cool a bit.
3. In a large bowl, toss cornmeal, flour, 1/4 c parmesan, thyme, salt & pepper.
4. In a separate bowl, whisk together the milk & eggs. Slowly whisk the milk mixture into the dry ingredients forming a loose batter.
5. Stir the vegetables into the loose batter and spread into the prepared baking dish.
6. Bake for 25-30 mins or until firm. Sprinkle remaining parmesan (or other cheese, at your discretion) over the top and bake for another 5-7 mins until golden at the edges.
7. Serve warm or cold.
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