Guest guest Posted February 22, 2007 Report Share Posted February 22, 2007 Pesto Polenta Bake Italian Casserole 1 cup quick polenta 3 cups veg stock to use in polenta for boiling 1 cup shredded jack cheese 8 oz. thin sliced pesto jack cheese 1/2 cup fresh grated parmesan cheese 3/4 cup heavy cream or half and half Make polenta according to directions and cook only until thickened (about 15 minutes) as baking will thicken it further. Butter a shallow casserole and pour 1/2 polenta into it, followed by a layer of shredded Traditional Jack and a layer of shredded Traditional Jack and a layer of sliced Pesto Jack. Repeat layers and gently pour cream or half and half over contents. Sprinkle Parmesan cheese evenly over casserole. Can be kept in refrigerator until needed. Bake in preheated 350 degree oven until golden and bubbling (about 40 minutes). Let rest before serving. Serves 4 to 6. ______________________________\ ____ We won't tell. Get more on shows you hate to love (and love to hate): TV's Guilty Pleasures list. http://tv./collections/265 Quote Link to comment Share on other sites More sharing options...
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