Baked Polenta Casserole

Chef Jonathon Sawyer of Cleveland's Greenhouse Tavern says this was the first meal that his wife, Amelia, ever cooked for him. It's her take on Roman-style gnocchi--fluffy polenta and Pecorino Romano baked under a blanket of tangy tomato sauce--which is much quicker to make than the more familiar dumpling-style gnocchi.

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.

  • Active:
  • Total Time:
  • Servings: 8
KEY: Grains

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Ingredients

  • 4 cups whole milk
  • 2 cups instant polenta
  • 2 cups freshly grated Pecorino Romano cheese
  • 4 tablespoons unsalted butter
  • Pinch of freshly grated nutmeg
  • Salt
  • Freshly ground pepper
  • 2 large eggs, lightly beaten
  • 2 cups tomato sauce

How to make this recipe

  1. Preheat the oven to 350°. In a large saucepan, combine the milk with 3 cups of water and bring to a boil. Slowly whisk in the polenta. Cook over low heat, whisking constantly, until the polenta is thick, about 3 minutes. Whisk in 11/2 cups of the cheese, the butter and the nutmeg and season with salt and pepper. Whisk in the eggs in a slow, steady stream and transfer the polenta mixture to a 9-by-13-inch baking dish. Spread the tomato sauce over the polenta and sprinkle with the remaining 1/2 cup of cheese. Bake until the cheese is melted and the tomato sauce is bubbling, about 20 minutes. Let the baked polenta rest for 5 minutes before serving.
Contributed By Photo © Fredrika Stjarne

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