Polenta Pie recipe
I posted this before, but got no response--maybe it got lost amidst all the thanksgiving posts.
I really enjoyed a poltena pie recipe I found online, on chowhound I believe. Basically you make polenta, spread it on the bottom of a casserole dish, top with cheese, pickled jalapenos, and black beans. But I've searched and search and can't find it! Anyone know which recipe I'm talking about?
You might try a search for "Polenta Casserole" rather than pie. That's what the recipe I have calls it.
This recipe isn't vegetarian like the one you've described, but it *is* very good. :) You could take out the sausage and add in beans and jalapenos, and there you'd go!
*** Italian Polenta Casserole ***
Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.
12 ounces bulk hot Italian sausage (or links removed from casings)
12 ounces lean ground beef
16 oz chopped onion
3 cloves garlic, finely chopped
1 can (28 ounce) whole tomatoes in puree
1 small (1-pound) eggplant, cut into 1/2-inch pieces
4 cups water
1 3/4 cups chicken broth (1 14 to 14 1/2-ounce can) or veggie broth
1 1/2 cups cornmeal
1/2 teaspoons salt
3/4 cup freshly grated Pecorino Romano or Parmesan cheese plus extra for topping
In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with additional cheese for topping.
Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving.
Makes 8 servings (in 2 casserole dishes – freeze one for later!).
Note: if you want to lower the fat content, use turkey Italian sausage.
THANK YOU! Actually, thank you, thank you, thank you! I knew it was out there somewhere.
I found it using the term casserole http://www.epicurious.com/recipes/food/views/Polenta-and-Black-Bean-Casserole-106209 (it was referenced in a few posts by a chowhound named Val, for example, http://chowhound.chow.com/topics/437733 ). Since the recipe called for "green chilies" and all my searches were for jalapenos, it never came up.
But I'll have to try your recipe too!
re: Produce Addict
re: Produce Addict
My computer was down for a few days (total bummer!)...Jules...I really think that the Epicurious recipe would be much improved with the pickled jalapenos...they really are not the same as those chilies in a can...one time with this recipe, I roasted fresh poblanos and used those in place of the canned chilies, really very good!!! I'm going to try it using those pickled jalapenos...I have those in my fridge and need to use them!