Baked Polenta Carrot Casserole

Recipe by Lalaloula
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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