Polenta Casserole

  • 3 cups veg. broth
  • 1 ½ cups water
  • 1 ½ cups cornmeal
  • 1 ½ cups sliced cherry tomatoes
  • 1 cup shredded parm.
  • 1 cup shredded mozz.
  • ½ cup shredded sharp cheddar
  • 3 tbsps. Butter
  • Chopped fresh basil, to taste
  • ¼ tsp. ground nutmeg
  • Salt and freshly ground pepper, to taste

Preheat oven to 350º. In a med. Saucepan, bring broth and water to boil. Turn to low, and whisk in cornmeal. Simmer, continuously whisking, until tender (about 30 min.). Whisk in butter, nutmeg, salt, and pepper. Pour 1/3 of polenta into a greased 8×8” baking dish. Spread a layer of mozz. and cheddar on top. Repeat layers, and top final layer of polenta w/ basil, tomatoes, mozz., and parm. Season w/ some more salt & pepper. Bake for 20-30 min. so that cheese is melted, and polenta is golden.


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