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    You are in: Home / Recipes / Baked Polenta Carrot Casserole Recipe
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    Baked Polenta Carrot Casserole

    Average Rating:

    6 Total Reviews

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    • on September 04, 2013

      I was looking for polenta dishes and thought this sounded simple and different. It is very different, and not that exciting. I'm not sure that carrots and cheese (and polenta) belong together. I might suggest trying a variety of veggies (broccoli, zucchini, etc.) instead of just carrots.

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    • on February 10, 2013

      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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    • on April 14, 2012

      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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    • on November 23, 2011

      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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    • on August 12, 2011

      Easy to prepare, I thoroughly enjoyed this unusual and tasty vegetarian dish, a meal in itself, good served with sides, or served as a side, however you choose!
      Thank you Lalaloula, this recipe was made and enjoyed for PMMR tag game :)

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    • on April 19, 2009

      This dish was made especially for my vegetarian son & DIL ~ They really enjoyed it & now have the recipe as well! I did use milk with 2% fat, a low fat yogurt & colby jack cheese & seasoned it every so lightly with lemon pepper! Next time I make it for myself, since I'm always looking for new ways to enjoy carrots! [Tagged, made & reviewed as part of a 'Thank You' for adopting me during the current Pick A Chef]

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    Nutritional Facts for Baked Polenta Carrot Casserole

    Serving Size: 1 (490 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 684.9
     
    Calories from Fat 297
    43%
    Total Fat 33.0 g
    50%
    Saturated Fat 18.9 g
    94%
    Cholesterol 82.5 mg
    27%
    Sodium 803.1 mg
    33%
    Total Carbohydrate 80.9 g
    26%
    Dietary Fiber 11.5 g
    46%
    Sugars 13.9 g
    55%
    Protein 20.7 g
    41%

    The following items or measurements are not included:

    vegetable broth

    sage

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