2 medium red skin potatoes, washed and cut into 1/2-inch cubes
2 large cloves garlic, minced
1 small summer squash, grated
1 small zucchini, grated
1/2 cup stone-ground cornmeal
1/4 cup flour
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons fresh minced basil
Salt to taste
black pepper to taste
1 1/4 cups milk
2 large eggs
1/3 pound Fontina cheese, cut into bits
Instructions
Preheat the oven to 350°F. Spray a 9-inch round
baking dish with olive oil and set aside.
Heat the butter and olive oil in a large skillet
over medium-high heat. Cook the leeks, sweet
peppers and potatoes for 2 to 3 minutes, stirring
frequently. Stir in the garlic, squash, and
zucchini. Continue cooking and stirring until the
vegetables begin to soften.
Mix the cornmeal, flour, parmesean cheese, basil, salt
and pepper together in a large bowl. In a
separate bowl, whisk together the milk and eggs.
Whisk the egg mixture into the cornmeal mixture
until combined. Stir in the vegetable mixture
and combine well. Spread the batter evenly in the
baking dish.
Bake for 25 to 30 minutes or until the polenta is
almost set but still moist.
Remove from oven and sprinkle the top with the
Fontina cheese. Return the casserole to the
oven and bake until golden around the edges and
the cheese is melted.
Serving
Suggestions
Serve hot, cut into wedges or scooped from the dish.
Originally Submitted
3/20/2011
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