Polenta Bake

 

Polenta Bake

This dish is a veggie favorite of mine.  My dear friend Meg and I did a lot of cooking together in college. This was one of the dishes that came out of all the recipe collaborations.  It is a little bit Meg, a little bit me and a whole lot of delicious!

 

Ingredients

1-2 roll(s) plain polenta (sliced)

1 tbs. olive oil

1 large onion (chopped)

1/2 tsp. thyme

1 tsp. oregano

1/2 tsp. basil

2 bay leaves

1/2 tsp. pepper

16 oz. mushrooms (sliced)

8 oz. broccoli (sm. pieces)

1/2 tsp. salt

3 cloves garlic (minced)

1/2 c dry red wine

24 oz. crushed tomatoes

3 c shredded Mozzarella

1/2 c shredded Parmesan

 

The Steps

*Pre-heat oven to 400°

 

Sauce:

Heat olive oil. Begin sautéing onions with thyme, oregano, basil, bay leaves and pepper.

Once soft add mushrooms and broccoli, sauté for 3-5min. Add garlic and salt, sauté 3-5 min.

Add red wine sauté until reduced.

Add tomatoes to sauté pan and reduce heat, simmer for 5-10 min.

 Layering:

Place about half of the thinly sliced polenta along the bottom of a 13” * 9”

Add half the sauce on top of the polenta.

Sprinkle 1 1/2 c Mozzarella and ¼ c Parmesan evenly on sauce.

Repeat steps 1-3.

Place in oven for 25 min.

Allow 10 min. to cool.

Enjoy!