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Polenta Casserole au Gratin

 

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Polenta Casserole au Gratin
 

 

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Recipe

Polenta Casserole au Gratin

Please ignore those insipid cooked polenta rolls you find in the supermarket: Making the polenta base takes minutes, and is the bulk of the work for this delicious dish, which will serve a good dozen guests! Au Gratin just means it is topped with a crust: Yum!

Times

  • Ready Time : 0 min

Servings

12 Servings

Ingredients

  • 9 cups milk (low fat, ok)
  • a few drops olive oil
  • salt to taste (remember the cheese is salty so go easy)
  • 3 cups coarse cornmeal
  • 2 cups freshly grated Parmesan or other strong cheese
  • 6 cloves garlic
  • 1 cup basil leaves, packed
  • 1 large red onion
  • 2 tablespoons dried oregano
  • 5 cups canned crushed tomatoes
  • good pinch dried pepper flakes
  • salt and pepper to taste

Topping

  • 1 cup fresh bread crumbs (gluten free ok)
  • 3 tablespoons butter

Directions

Boil milk, oil, and salt in a large pot. Add the cornmeal and stir until thick. This should take about ten minutes. Stir in the cheese. Pour the mixture into a greased cookie sheet, in a layer no more than half an inch thick. You might fill one and a half cookie sheets. Let the polenta cool.

Preheat oven to 425°F.

While the polenta is cooling, make the sauce: in a food processor, coarsely grind the garlic, basil and onion. Transfer to a bowl and stir in the remaining sauce ingredients.

Grease an 11-by-14-inch lasagna pan. Make one layer polenta, making sure you leave no blank spaces. Add half the sauce. Repeat: one layer polenta, one layer sauce. Bake the casserole for about 45 minutes, or until the dish looks bubbly and hot. Mix the bread crumbs with the butter, and sprinkle over the dish. Bake another 10 minutes. Let cool slightly before cutting into squares.

About Levana Kirschenbaum

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Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

 

comments

 

One Response to Polenta Casserole au Gratin

  1. so authenticly mexican

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