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!
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.
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.