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