This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.
Ingredients
Serves 6
Step 1
1. Preheat the oven to 400°F. Spray a 9 x 13-inch casserole dish with cooking spray.
Step 2
2. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes until they start to brown. Add the mushrooms, garlic, and 1/2 teaspoon of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and rosemary, reduce the heat to medium, and cook for 3 minutes. Stir in the tomatoes and cook for 10 minutes, or until thick. Remove the pan from the heat.
Step 3
3.把4杯水煮沸的中分cepan. Stir in the polenta and the remaining 1 teaspoon of the salt. Reduce the heat to low and cook, stirring, for 5 minutes, or until thick.
Step 4
4. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 tablespoons of the Parmesan cheese and 1/8 teaspoon of the pepper. Drop spoonfuls of half of the ricotta cheese onto the Parmesan cheese. Repeat the layers, ending with the last third of the polenta. Top with the remaining 1/4 cup of the Parmesan cheese and dot with the butter.
Step 5
5. Bake for 25 minutes, or until bubbly.
For best results, prepare the casserole through step 4. Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.
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Reviews (3)
Back to TopWell, well, well, Epicurious. Or, should I say The Casserole Queens Make-A-Meal Cookbook. Or, should I call you Sandy and Crystal? This is without a doubt one of the most difficult recipes you've put on here. I don't even think anyone made this recipe before writing it down on paper. Let's start with the mushrooms - my girlfriend and I love mushrooms, however, how about slicing them? That would be extremely helpful. Moving on to the Polenta (which my girlfriend tried for the first time last night and affectionately called it placenta). Who in their right mind has ever made polenta in 5 minutes? It takes at least 20-25 minutes for polenta to settle and thicken. Here I am waiting for the damn "placenta" to thicken while my girlfriend keeps yelling, "When's the placenta going to be done??" Let me tell you how much that entices the taste buds to hear THAT. And, lastly, since we know that it takes a long time to boil water, why is that not the first thing that you suggest to those following the recipe? I could have made this dish in at least a third of the time than you suggested. Sandy or Crystal, I don't know which one of you is thickening up your polenta in 5 minutes, but I want to know how! Are you cooking in extreme altitudes? I mean, just because you're the "Casserole Queens" doesn't mean that you have the ability to magically make polenta in 5-minutes. Overall, it was a nice flavor and the filling was tasty.
Glickert
St. Louis, Missouri
10/23/2013
The filling was delicious. I might make that again for another use. But this "rustic" casserole is extremely rustic. Like.... really rustic. Everything ran together and looked blah. I cooked it for 40 minutes, too, hoping the situation would improve... but not really. Many many better recipes out there.
winter
San Francisco, CA
9/15/2013
Ok. Sort of a polenta lasagna, with way too much filling and not nearly enough polenta. Were I to make it again, I'd probably double the polenta.
pjcamp1
Atlanta, GA
9/14/2013
