Nonnie's Baked Polenta
- Ready In:
- 14hrs
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Sauce
- 3 quarts tomato sauce
- 6 ounces tomato paste
- 2 medium yellow onions, coarsely chopped
- 1⁄2 - 1 head garlic, finely chopped
- 1⁄3 cup dehydrated mushroom pieces
- 1 large black olives, coarsely chopped (optional)
- 1⁄4 cup italian seasoning
- 2 tablespoons dried basil
- 2 tablespoons olive oil
- 1 (2 lb) rump roast
-
Polenta
- 3 cups dried polenta
- 12 cups water
-
Finishers
- 1 1⁄2 lbs mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
directions
- Combine tomato products, mushrooms, olives, and seasonings in large crock pot and turn on low.
- Brown onions and garlic with olive oil until soft.
- Transfer to crock pot Using the same pan, brown each side of the roast 5-7 minutes.
- Transfer to crock pot making sure the sauce covers the roast completely.
- Cook for 6 hours.
- remove roast.
- Roast edges should"flake" then pulled with fork.
- Shred about 1/3 of roast and return to the sauce.
- The remaining intact roast makes the best sandwiches or a side dish to pasta served with this sauce.
- If you find the sauce to be bitter, add finely shredded carrot to taste.
- Allow sauce to cool completely.
- Set aside.
- Combine and cook polenta and water over low heat in large pot.
- The water should be mostly absorbed and it should look like cream of wheat.
- Let polenta cool (it will firm up).
- Set aside.
- Combine cheeses.
- Set aside.
- Preheat oven to 400 and spray non-stick cooking spray to 9x13x2 baking dish generously.
- Begin layering with thin layer of sauce.
- Then 1/2 inch thick of polenta, then cheese, then sauce again.
- Repeat polenta-cheese-sauce at least once or until dish is nearly at the top.
- Top with cheese.
- Cover with foil and prepare oven for probable"spill over".
- Bake covered for 45 minutes.
- Finish by baking another 15 minutes uncovered or until the middle is hot.
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RECIPE SUBMITTED BY
Tina Lynn
Chico, CA