Layered Polenta Casserole Hi Christie

[Guest guest]

Layered Polenta Casserole

 

For this recipe just use your store bought polenta.

Just leave out the first 3 ingredients.

 

1 1/2 teaspoons salt

1 1/2 cups coarse cornmeal

1 can 15 to 19 ounces chick-peas, drained

1 bay leaf

1 teaspoon dried basil

2 cloves garlic, chopped

1 tablespoon olive oil

1 large can, 28 ounces Italian-style tomatoes, crushed, with puree

20 ounces frozen spinach, thawed & squeezed dry

salt and pepper

8 ounces part-skim mozzarella cheese

 

Boil 4 1/2 cups water with the salt; quickly whisk in cornmeal.

Lower heat to gentle boil, add chick-peas, and stir constantly with wooden spoon

for 12 minutes.

Pour the mush into 9 x 11 inch oiled pan, and refrigerate while making tomato

sauce.

In a heavy skillet, saute bay leaf, basil and garlic in olive oil; add tomatoes

then simmer for 30 minutes.

Discard bay leaf; season with salt and pepper.

Cover polenta layer with layer of spinach, then cover with tomato sauce.

Cover casserole with foil and bake 25 minutes.

Slice mozzarella into 12 pieces.

Remove casserole from oven, and top with 2 rows of 3 made with cheese slices.

Return to oven uncovered just until cheese melts, about 5 minutes.

Makes 4 servings.