No ImagePolenta Casserole with Fontina and Tomato Sauce

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  1. Kathleen O'Connor

    Hi all!

    I’m a college student so I went to quick route for this recipe. As wonderful as homemade polenta sounds, I had a tube of pre-cooked polenta in the cabinet so I used that. I mushed it up before hand so that I could sprinkle it into the casserole and pretend it did not come from a tube.

    I didn’t wait 2 hours after I assembled it. (I was lazy.) The layers blended together a bit, so it wasn’t pretty like the picture, but it tasted great anyways!

    I also needed to get rid of some romana tomatoes and zucchini. I sliced them both up and sprinkled them on top with a little extra mozzarella.

    It was a pretty easy dish, and didn’t take that long (considering I skipped making the polenta and didn’t let it sit for 2 hours). I now have food for an entire week!


  2. Kathy

    I tried making the Monday-night version of this recipe tonight. I whipped up the polenta first, then refrigerated it while I prepared the rest. It was close to room temp and feeling “set” when I pulled it out of the fridge. After baking and cooling, everything was very tasty, but also very runny. Thought I’d post this for those who cook late like me — save this for the weekend. ;-)

  3. Kim

    I made this the other night and added some cooked hamburger. I also used cornmeal. I noticed that when using cornmeal you have to bake it and refrigerate it overnight to let the cornmeal set up otherwise it is runny. I, myself, think this would be kind of bland without adding some ground beef. We thought this was sooooo good!

  4. tkh

    Could you use cornmeal instead?

    You could use coarse cornmeal. ~Elise

  5. Kim

    I wonder if you could use masa harina instead of the polenta?

    Interesting idea. It does have a slightly different taste. Might work better with Mexican cheeses. ~Elise

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