Ciao Italia 1811-r1147 Polenta and Vegetable Casserole

Ingredients

• 2 tablespoons Butter (unsalted, cut into small pieces)
• 1 tablespoon Extra Virgin Olive Oil (for sautéing)
• 2 Leeks (white and light green parts only, diced)
• 1 Red Bell Pepper (seeded and diced)
• 2 cups Red Potatoes (skin left on, diced)
• 2 cloves Garlic (minced)
• 1 Zucchini (ends trimmed, grated)
• 1 Yellow Squash (ends trimmed, grated)
• 1/4 cup Fresh Basil (chopped, divided)
• 1/2 cup Cornmeal (Penta) (coarse ground, can use regular cornmeal)
• 1/4 cup All-Purpose Flour (sifted)
• 1 1/4 cups Milk (whole or 2% milk)
• 2 Eggs (large, room temperature)
• 1 cup Fontina Cheese (shredded)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Trim the ends off the zucchini and yellow squash, then grate them using the large holes of a cheese grater. Dice the leeks (white and light green parts only), red bell pepper, and red potatoes (skin left on). Mince the garlic.

   Time: PT10M

2. Sauté Vegetables

   Heat the large skillet over medium heat. Add butter and olive oil. Once melted, add the diced leeks, potatoes, and garlic. Season with salt and pepper and sauté for 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Red Pepper and Cook Until Soft

   Add the diced red bell pepper to the skillet. Continue cooking, stirring occasionally, until all vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Incorporate Grated Squash

   Reduce heat to low and stir in the grated zucchini and yellow squash. Cook for another 3 minutes, adding a splash of water if the mixture looks dry.

   Time: PT3M

   Temperature: Low heat

5. Transfer Vegetables to Mixing Bowl

   Turn off the heat. Transfer the sautéed vegetable mixture to a large mixing bowl and set aside.

   Time: PT2M

6. Prepare the Batter

   In the same skillet (or a clean bowl), combine cornmeal, flour, a pinch of salt, pepper, and half of the chopped basil. Whisk in the milk until smooth, then whisk in the two eggs one at a time. Stir in the remaining basil.

   Time: PT5M

7. Combine Batter and Vegetables

   Pour the batter over the vegetable mixture in the mixing bowl. Gently fold until everything is evenly coated.

   Time: PT2M

8. Transfer to Baking Dish

   Evenly spread the combined mixture into a greased 9‑inch baking dish.

   Time: PT2M

9. Bake Until Set

   Place the dish in a pre‑heated oven at 350°F. Bake for 25 minutes, or until the edges are firm and the center is just set.

   Time: PT25M

   Temperature: 350°F

10. Add Fontina Cheese

    Remove the dish from the oven, sprinkle shredded Fontina evenly over the top, and return to the oven for an additional 5‑7 minutes, until the cheese is melted and lightly golden.

    Time: PT7M

    Temperature: 350°F

11. Rest and Serve

    Allow the pie to rest for 5 minutes before slicing. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

4g

Ingredient Substitutions

• Instead of Butter: olive oil, margarine
• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Leeks: yellow onion, shallots
• Instead of Red Bell Pepper: yellow bell pepper, orange bell pepper
• Instead of Red Potatoes: white potatoes, sweet potatoes
• Instead of Garlic: garlic powder (1/4 tsp), shallot
• Instead of Zucchini: yellow squash, eggplant (grated)
• Instead of Yellow Squash: zucchini, butternut squash (shredded)
• Instead of Fresh Basil: parsley, oregano, thyme
• Instead of Cornmeal (Penta): polenta, fine cornmeal
• Instead of All-Purpose Flour: whole wheat flour, gluten‑free flour blend
• Instead of Milk: unsweetened almond milk, soy milk
• Instead of Eggs: egg replacer (2 tbsp each), silken tofu (1/4 cup per egg)
• Instead of Fontina Cheese: Gruyère, Mozzarella, Provolone
• Instead of Salt: kosher salt, sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet
• Cheese Grater
• Mixing Bowl
• Whisk
• Baking Dish
• Oven
• Chef's Knife
• Cutting Board

Critical Steps — Do Not Skip

• Grating the zucchini and yellow squash without over‑cooking them.
• Sautéing the vegetables until softened but not browned.
• Whisking the cornmeal‑flour batter until smooth to avoid lumps.
• Baking until the interior is set before adding the cheese.

Chef Tips from the Video

• Use fresh basil for the brightest flavor; add a pinch of dried oregano for extra depth.
• For a richer flavor, substitute half of the milk with heavy cream.
• A drizzle of olive oil over the top before baking adds a beautiful sheen.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze unbaked pie for up to 2 months; bake from frozen, adding 10‑15 minutes to baking time.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and grate all vegetables up to step 5; store in the refrigerator for up to 12 hours.
• The batter can be mixed a day ahead and kept chilled; give it a quick whisk before combining with vegetables.

Frequently Asked Questions