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March 31, 2011

Basil Polenta Casserole with Feta

This recipe is simple and mouthwatering! Go crazy with any herbs you prefer- We used parsley and basil. The recipe calls for mozzarella but we are on a spiritual fast and avoiding cow dairy- therefore we used light feta made from goat's milk (very low lactose). Polenta is made from corn and can be found in the pasta/dry goods section. Organic polenta is necessary as over 90% of corn is a genetically modified crop.

2- 3 TBSP olive oil
1 large onion
1/2 cup celery stalks, chopped
3 carrots, chopped
4 garlic cloves, minced
800g can of whole tomatoes
handful of: parsley & basil, finely chopped

4 cups of water
1 cup polenta, organic
1 tsp salt and dash of pepper
2 cups light mozzarella (dairy-free cheese if you are vegan)

1. Sautee onion, celery, carrots and garlic for about 10 minutes with the olive oil. Add can of whole tomatoes and sauce. Reduce to medium heat, stirring occasionally. Sauce will reduce.
2. Boil water and salt. Reduce to low, add polenta and cook for 10 minutes. Polenta will thicken.
3. Grease the bottom of a casserole dish with olive oil. Next transfer ingredients to the casserole dish; first with a layer of sauce, then some cheese, then polenta, then sauce, polenta and cheese again.
4. Let sit for an hour to marinate and then bake at 200C for 25 minutes

Serve with your favorite side of greens. We made green peas with fresh mint and lemon. A delightful combination!

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