Polenta Casserole!

[elfs]

So, without having much around the house, I decided to make polenta casserole. This is basically three layers: one layer of polenta, about 3/4" deep, one layer of my home made meat sauce, and a thin crust of mozzarella and Parmesan. Bake for fifteen minutes, until the crust is melty and a little browned.

Well, I thought it was delicious. The rest of the family, not so much. My Italianness must have been showing through. I was very disappointed, though, because I was hoping they'd like it more than that.

Ah well, more leftovers for me.

Comments

[blaisepascal]

Do you make your own polenta? If so, for the casserole, do you (a) let it cool/set, and layer slices of polenta on the bottom, (b) pour it hot into the casserole, let it cool/set, and then add the extra layers, or (c) pour it hot and layer the sauce and cheese on top of the still-hot/unset polenta?

(Where I come from, polenta has fewer syllables, served hot/unset, and is pre-treated with lye...)

[fayanora.livejournal.com]

Polenta is peasant food. The peasants only eat it because they can't afford anything better.

[elfs.livejournal.com]

... and?

[nbarnes.livejournal.com]

Elf likes his women like he likes his food; warm, filling, and plebeian.

[bikerwalla.livejournal.com]

Reminds me I need to learn more about the local elote and the cornbread I grew up with.

[slfisher.livejournal.com]

I use polenta as a base for ratatouille.

[omahas.livejournal.com]

The polenta was bland.

Really

Really

Bland

[http://users.livejournal.com/_candide_/]

That's why you need to use it as only a base for something much more intensly flavored. Or, you use much thinner layers of polenta. Or both, depending on what you're going for.

[lisakit.livejournal.com]

I've liked polenta in other ways you've cooked it, but this time it was like a flavorless, mushy corn bread-like substance. Made me really want corn bread instead. I just don't think it worked as a casserole base.