Polenta Bake

Remember this from last week?

I gave it a little personal touch & changed it up a bit.

Polenta Bake

1 roll of pre-cooked polenta
1 tablespoon chopped fresh marjoram
3 leeks, white parts chopped
1 fennel bulb sliced
1 head of broccoli florets chopped and blanched
1 bag of white mushrooms (12 or 16 ounces – I bought mine from Trader Joes)
1 bunch of swiss chard, stems removed, leaves roughly torn
5 ounces of goat cheese
1 cup bread crumbs
1/2 cup grated parmesan
1/2 cup chopped walnuts
salt & pepper

1) Preheat oven to 375degrees. Heat olive oil in skillet on medium heat

2)  Saute leeks, fennel & marjoram until partially soft.

3) Add mushrooms & saute until cooked.

4) Add broccoli & swiss chard & sprinkle with salt & pepper.  Saute until veggies are cooked.

5) Turn off heat & add goat cheese.  Stir until goat cheese is incorporated.

6) Slice roll of polenta to 1/2″ thick slices & place in the bottom of casserole pan

7) Pour veggie/goat cheese mixture evenly over polenta

8) Make topping by combining bread crumbs, walnuts & parmesan cheese & spread over veggies

9) Cook for about 20 minutes or until topping gets golden brown.

This recipe is a keeper! I forget how much I love polenta until I buy it, and goat cheese… mmm delicious!

Stay tuned for some more bread!!



Filed under CSA, Recipes, San Diego

3 responses to “Polenta Bake

  1. Mmm looks yummy – healthy veggie casseroles always taste great, especially with a little cheese on top 🙂

  2. This looks great. I love polenta. I’ll be trying this w/ gluten free breadcrumbs. Thanks for sharing!

  3. Pingback: What’s Next? | iEatNeat

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