Fall Comfort Food...Polenta Casserole

I'm not dealing well with this sudden switch from summer to fall.  It was 80 degrees last week and now we've got frost warnings! 

To combat my hard feelings, I made one of my favorite comfort foods:  Polenta Casserole.  The recipe is based on one in The New Basics Cookbook by Julee Rosso and (the late) Sheila Lukins but I have tweeked it to make it my own.  And you can tweek it too...this is one of those easily adaptable recipes, where you can throw in whatever array of garden or farmer's market vegetables that you have around. It can be vegetarian, vegan or loaded with meat and cheese.  Whatever strikes your fancy!

Polenta Casserole

for the polenta part:

2 cups milk   

2 1/2 cups chicken broth (or vegetable broth)   

1 1/2 T butter   

1 1/2 tsp. sugar

1/2 tsp. salt

1 1/2 cups cornmeal (I use the stone-ground type)

Butter a big casserole dish.  Mix milk, chicken broth, butter, sugar and salt in a saucepan and heat on medium/high until simmering.  Slowly add the cornmeal, stirring constantly (I use a whisk).  Lower the heat and continue stirring (now with a wooden spoon) while the mixture gets thicker. When it starts to leave the sides of the pan (usually about 10 minutes) it is done.  Pour mixture into prepared dish.

for the filling:

This part if very flexible...you want about 4 cups of cooked filling, give or take a bunch.  Use any veggies you have.  Here's what I used this last time around...

1 large onion, chopped

2 cloves garlic, peeled and pressed

3 large colored bell peppers, chopped

6 japanese eggplants, sliced

4 large garden tomatoes, diced

Saute the onions and garlic in olive oil.  Add the peppers and eggplant and cook until soft.  Add the tomatoes.  Season with salt and chopped fresh basil.

If you want to add meat, now's the time.  Stir in 1-2 cups cooked italian sausage or cubed chicken.  A handful of (pitted) Kalamata olives are nice too.

for the topping:

1-2 cups Monteray Jack or mozzarella cheese.

Bake in a 350 degree oven for about 1/2 hour.  (longer if the ingredients were made ahead and are cold)

Mmmmm....it's delicious!

(I linked this post up to the Frugal Family Food Carnival over at Natural Mothers Network and to Healthy Child Healthy World.)

Comments

[Lynn from Organicmania.com]

No fair. I came here to add your carnival link to the home page of the Green Moms carnival and now you've gone and made me HUNGRY! :)

[buy soma]

Wow, this is a fantastic recipe and it looks delicious and healthy.

[James From myhealthhq.com]

I like this recipe, I think I'm gonna make this Polenta Casserole for thanksgiving that is coming up next month or so. I have a pie recipe that I think you guys would like! http://www.myhealthhq.com/recipe/thanksgiving-recipe-making-a-black-walnut-pumpkin-pie/

[Christine]

Yum... definitely going to give this a try!

Visiting via the Natural Mothers Network Frugal Carnival :)

[Micaela]

Thanks for stopping by Christine! Hope you try it and LOVE it! :)