Ingredients for Baked Polenta Carrot Casserole
- 2 cups vegetable broth
- 1 cup milk
- 1 cup polenta
- 1 pound carrots
- 2 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon dried sage
- 1 cup grated cheese
- 1 teaspoon sugar
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, plus more to taste
- 5 tablespoons water
- 1/2 cup plain yogurt
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How to Make Baked Polenta Carrot Casserole
- In a medium saucepan, combine 2 cups vegetable broth and 1 cup milk. Bring to a boil over medium-high heat.
- Remove from heat and gradually whisk in 1 cup polenta. Cook, stirring constantly, until thickened (about 3-5 minutes).
- Cover and set aside for 10 minutes to allow the polenta to fully thicken.
- While the polenta thickens, peel and wash 1 pound of carrots. Slice them lengthwise into 1/4-inch thick pieces.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the carrots and saute for 5 minutes, stirring occasionally.
- Add 5 tablespoons of water, cover, and cook for 10 minutes, or until the carrots are tender.
- Season the carrots with 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1/2 cup sour cream or plain yogurt, 1 teaspoon dried sage, and 1/2 cup grated cheese into the polenta.
- Season the polenta mixture with salt and pepper to taste.
- Pour the polenta mixture into a greased 8x8 inch casserole dish.
- Top with the sauteed carrots.
- Sprinkle the remaining 1/2 cup grated cheese over the top.
- Bake in a preheated oven at 200°C (400°F) for 20 minutes, or until golden brown and bubbly.
- Let stand for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
55g
Fat
94g
Carbs
26g
