Baked Feta And Tomato Polenta Make Ahead Casserole Recipe

Ingredients for Baked Feta And Tomato Polenta Make Ahead Casserole

• Olive Oil
• Garlic Cloves
• 1 medium onion, chopped
• Whole Tomatoes
• Fresh Ground Pepper
• Fresh Basil
• Butter
• 4 cups vegetable broth
• 1 cup polenta (coarse ground cornmeal)
• 1 cup cold water
• 1 teaspoon salt
• Parmesan Cheese
• Part Skim Mozzarella Cheese
• Feta Cheese

How to Make Baked Feta And Tomato Polenta Make Ahead Casserole

1. Preheat oven to 400°F (200°C). Grease a 2-2.5 quart shallow baking dish.
2. **Make the Tomato Filling:** Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until softened and golden, about 10 minutes.
3. Stir in 2 (28 ounce) cans crushed tomatoes, season generously with salt and pepper, and simmer until slightly thickened, about 10 minutes. Stir in 1/2 cup fresh basil, chopped, and remove from heat.
4. **Prepare the Polenta:** In a large saucepan, bring 4 cups vegetable broth to a boil. In a separate bowl, whisk together 1 cup polenta (coarse ground cornmeal) and 1 cup cold water until smooth.
5. Slowly whisk the cornmeal mixture into the boiling broth. Reduce heat to medium-low and whisk constantly until the polenta thickens and pulls away from the sides of the pan, about 5-7 minutes. Stir in 1 teaspoon salt, 1/4 cup grated Parmesan cheese, and 1 cup shredded mozzarella cheese.
6. Pour half of the polenta into the prepared baking dish. Spread the tomato mixture evenly over the polenta.
7. Crumble 8 ounces feta cheese over the tomato layer. Pour the remaining polenta over the feta, spreading evenly.
8. Sprinkle with 2 tablespoons Parmesan cheese and dot with 2 tablespoons butter, cut into small pieces.
9. Let the casserole rest for at least 15 minutes (or up to 24 hours, covered and refrigerated). Bring to room temperature before baking.
10. Bake for 25-30 minutes, or until golden brown, bubbly, and heated through. Let stand for 10 minutes before serving.