Baked Polenta Carrot Casserole

"A greeting from the easter bunny. :) This is a wonderful moist casserole dish with lots of vitamins and flavour. This tasty twist on your ordinary carrot dish is easy and rather quick to prepare as well."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
45mins
Ingredients:
10
Serves:
2
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ingredients

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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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Reviews

  1. HawaiianBaker
    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.
     
  2. Elmotoo
    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. :)
     
  3. Kathy228
    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!
     
  4. PaulaG
    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.
     
  5. Karen Elizabeth
    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!<br/>Thank you Lalaloula, this recipe was made and enjoyed for PMMR tag game :)
     
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Tweaks

  1. Kathy228
    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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