Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Wednesday, May 2, 2012

Baked Polenta with Vegetables and Fresh Mozzarella



Polenta is a wonderful alternative to pasta. Wonderfully versatile from creamy to baked to grilled, I love polenta any way I make it.  This dish is very easy to make and can be prepared in advance, just baking before you are ready to serve.  I chose vegetables that I like but you can use any combination for a different taste. I you like you can cook some sausage and add to the vegetables or leave it as a meatless meal. Either way this dish is favorable and satisfying!


Polenta
2 cup quick polenta
4 cups vegetable broth

Bring broth to boil.  Lower heat and slowly add polenta stirring until combined. Remove from heat and continue to stir until no lumps remain. Grease a 2 quart baking dish. Put polenta in baking dish. Set aside.

Vegetables

2 tablespoons olive oil
2 cloves garlic, crushed
1 shallot, chopped
8 ounces sliced mushrooms
2 large red peppers, sliced
1 can(14.5 ounces) diced tomatoes, I like not salt added
1 tablespoon Italian seasonings
1/2 teaspoon salt(optional)
1/4 teaspoon pepper
8 ounces fresh mozzarella, sliced
1/4 cup parmesan cheese

Preheat oven to 375F. Heat oil in pan. Add garlic and shallots, cooking until translucent. Add mushrooms and peppers.  Continue sauteing for 5 minutes on low until vegetables are cooked. add diced tomatoes and simmer for 5 more minutes. Add Italian seasonings, salt and pepper.
Place vegetables on top of polenta. Top with mozzarella and parmesan cheese. Bake 20 minutes or until cheese is melted and bubbly.

Enjoy!


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