This recipe is as easy as it is versatile. The photo and recipe below are adapted from the Best Casserole Cookbook Ever. The original recipe is in the "breakfast" section and has sausage. I made this vegetarian, but really you can add anything.
Cheesy Polenta-Veggie Bake
6 Cups of Water
1 lb Aged Cheddar
3 Eggs, beaten
3 t Seasoning Salt (I like 4S from Penzeys)
1 1/2 Cups Polenta
1 Large Red Pepper, cut into small pieces
2 Cups Shitake Mushrooms, chopped
1 t Paprika
Preheat over to 350 degrees
Bring water to a boil. Add polenta, stirring constantly until thickens. Turn heat down and add remaining ingredients. Stir until well blended.
Pour into 13 x 9 pan and bake uncovered for 45 minutes to an hour. Cool for at least 10 minutes before serving.
Weekly Dinners
Sunday- Burgers
Monday- Eggplant Sandos and Split Pea Soup
Tuesday- Baked Polenta and Green Salad
Wednesday- Lamb, Brown Rice with Cilantro, Brussels Sprouts
Thursday- Leftovers. :)
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5 comments:
Popped in to say hello! I had polenta in cobbler once, but this looks like a much better way to eat it!
Looks like great comfort food!
I love your vegetarian version...looks like a delicious and healthy meal for any time of day!
Yum, your cheesy polenta looks awesome, I love the addition of shiitake mushrooms here!
I love Polenta, this looks great. A great make ahead dish, just run it under the broiler to serve.
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