Monday, October 4, 2010

Squash, Bell Pepper, and Polenta Casserole

Once again - eating came before photography.

Squash, Bell Pepper, and Polenta Casserole
Adapted from Food and Wine

1/2 T. Unsalted Butter
1/2 T. Olive Oil
1 Onion, chopped
1 Bell Pepper, cut into 1/2" dice
2 small Potatoes, peeled and cut into 1/4" dice
2 Garlic cloves, minced
2 Yellow Squash, cut into 3/4" dice
1/2 C. Cornmeal
1/4 C. Flour
1/4 C. Parmesan Cheese, grated, plus additional for top
1 T. Thyme leaves
1 t. Salt
1 t. ground Black Pepper
1 C. Milk
2 Eggs

Preheat the oven to 350 degrees and butter a 9 inch round baking dish (if you have something slightly larger, I would frankly use that - mine was overflowing).  In a large skillet, melt the butter in the olive oil over moderately high heat.  Add onion, bell pepper, potatoes, and garlic and cook until partially softened, about 5 minutes.  Add squash and cook until tender, about another 5 minutes.  Set aside.

In a large bowl, combine cornmeal, flour, Parmesan, thyme, salt, and pepper.  In separate (smaller) bowl, whisk milk and eggs and then add to dry mixture.  Stir together and then fold in vegetables.  Pour entire mixture into the baking dish and bake for about 30 minutes or until firm.  Sprinkle any additional cheese on top to make it extra good and bake for another 7 minutes or so to melt and turn golden.

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