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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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HawaiianBaker September 04, 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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Elmotoo February 10, 2013

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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Kathy228 April 14, 2012

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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PaulaG November 23, 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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Karen Elizabeth August 12, 2011

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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Sydney Mike April 19, 2009
Baked Polenta Carrot Casserole