The Polenta Casserole Recipe
I first found a recipe called “Rustic Polenta Casserole” in this wonderful cookbook/resource The Make-Ahead Cook. I highly recommend it for storing and freezing tips and techniques. This recipe in particular came into the fold of our “regulars” in our house. It’s a dish full of vegetables that my girls don’t seem to need any coaxing to finish eating. WIN!
In typical fashion, I had yet to make this recipe the same way twice. Medleys of different vegetables, meats, and cheeses have all been used. But, tonight, I made the absolute winning combination. Thus, I have something worthy to post for you all!
The base of this recipe is polenta and primavera sauce (vegetable sauce). Polenta is an Italian dish of boiled ground cornmeal and similar to grits you’d find in the south. Primavera is a great way to use those fresh summer garden vegetables in a different way. Sauté some root vegetables, heat up tomatoes, add some wine (always!) and herbs and you just made tomato sauce.
You can make the polenta and primavera ahead of time (2-3 days) and refrigerate until you’re ready to make the casserole for dinner.
Polenta Casserole with Eggs
If you made everything prior to, you’ll need to bake for about 30 minutes covered to reheat. Otherwise, make indentations in the sauce to crack six eggs. Sprinkle each egg with salt and pepper. Bake 25 minutes or until egg whites are no longer transparent. The runny yolks add such a creamy texture to this recipe, it really took it to the next level. I hope your family enjoys as much as mine does!
This easy to prep ahead dish is great for any weeknight meal!
- 1.5 cup Polenta, cooked according to directions with broth
- 1 tbsp Olive Oil, extra virgin
- 1 bulb Fennel, sliced
- 2 Carrots, diced
- 1 tbsp Dried Basil
- 1 tsp Salt, plus a pinch
- 1/2 tsp Pepper, plus a pinch
- 4 cloves Garlic, minced
- 28 oz Canned Crushed Tomatoes
- 1 cup White Wine, preferably dry
- 3 cups Greens, spinach, kale, Swiss chard all work well
- 1 can Great Northern Beans, drained and rinsed
- 1/4 cup Grated Parmesan
- 6 medium Eggs
Cook polenta in broth according to package directions. Spread into 9x13 oven safe dish.
Heat oil in a pan on medium heat until shimmering. Sauté fennel and carrots for about 5 minutes until softened. Season with salt and pepper and basil. Add garlic and cook 1 minute more.
Pour in tomatoes and wine. Bring to a simmer. Add greens and cook just until wilted, about 2 minutes. Add beans and stir to combine. Primavera is made.
Pour primavera over polenta. Sprinkle with parmesan cheese. If serving another day, cover and store in the fridge 2-3 days. If refrigerated, cook casserole 30 minutes (until begins to bubble) at 350F prior to adding eggs.
Make 6 divots into primavera. Crack one egg into each egg and season lightly with salt and pepper. Cook in oven at 350F for 25 minutes. Serve!