Baked Polenta Carrot Casserole
photo by PaulaG
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 300 ml vegetable broth
- 150 ml milk
- 125 g polenta
- 500 g carrots
- 1 tablespoon butter
- 100 g sour cream or 100 g yoghurt
- 6 leaves sage, minced (the original recipe called for parsley, but I like sage better)
- 100 g cheese, grated
- 1 pinch sugar
- salt and pepper
directions
- In a pot combine vegetable broth and milk and bring to a boil. turn off heat, stir in polenta and cook until thickened (abut 3-5 minutes). Set aside to thicken further.
- Clean, wash and peel the carrots. Slice lenghtwise.
- Heat butter in a skillet and add carrots. Saute for some minutes, then add 5 tbs of water and cook covered on medium heat for another ten minutes until soft. Season with sugar, salt and pepper.
- Add sour cream or yoghurt, sage and half of the cheese to the polenta and stir to combine. Season with salt and pepper to taste.
- Pour into a casserole dish (about 20X12 cm) and top with the carrots (I used their liquid too since it was full of flavour, but that way the casserole may get a bit soggy).
- Sprinkle with remaining cheese and bake in the preheated oven at 200°C (~400°F) for 20 minutes.
- Let stand for about 5 minutes until polenta has set and can be sliced.
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Reviews
-
I doubled this & we ate almost all of it in 1 sitting. Delicious! I used 2lbs baby carrots quartered lengthwise. The bit of buttery water left in the pan I drizzled over the top of the casserole before baking. We all loved it. dh isn't convinced it should be a main dish but oh well. Yumyumyum!! Made for Veggie Swap 2/2013. :)
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Very delicious carrot/polenta dish. I loved the sage. The cheese I used was aged Cheddar and 2 tbsp Romano. To the carrots I added a pinch of garlic powder. This was so easy to put together and it baked-up as the recipe said. I made a change: instead of instant polenta, I used regular polenta and all veg broth (4:1) which needed a longer polenta cooking time.. Next time I make this (and I will make this again), I'll cut the carrots into one-inch slices - while eating, we cut them into manageable pieces anyways. Very nice recipe. Now I have a great new polenta recipe for my cookbook!
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This is quite different than our norm but oh so delicious. For the recipe I used 2 medium size carrots which I sliced crosswise and cooked them covered in a small amount of water and butter until crisp tender. Took the lid off the pot and allowed the remaining cooking water to evaporate. I really loved the fresh sage in this recipe. The recipe made 3 nice servings. Made for Aussie Swap.
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Tweaks
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Very delicious carrot/polenta dish. I loved the sage. The cheese I used was aged Cheddar and 2 tbsp Romano. To the carrots I added a pinch of garlic powder. This was so easy to put together and it baked-up as the recipe said. I made a change: instead of instant polenta, I used regular polenta and all veg broth (4:1) which needed a longer polenta cooking time.. Next time I make this (and I will make this again), I'll cut the carrots into one-inch slices - while eating, we cut them into manageable pieces anyways. Very nice recipe. Now I have a great new polenta recipe for my cookbook!
RECIPE SUBMITTED BY
Lalaloula
United States