Nonnie’s Baked Polenta Recipe ๐ ๐ง
Overview:
- Name: Nonnie’s Baked Polenta
- Description: Indulge in the comforting flavors of Nonnie’s Baked Polenta, a delightful dish perfect for any occasion.
- Category: Grains
- Keywords: European, Potluck, Winter, Weeknight, Oven
- Servings: 12
- Total Time: 14 hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Tomato sauce |
| 6 tbsp | Tomato paste |
| 2 | Yellow onions |
| 1/2 – 1 | Garlic cloves |
| 1/3 cup | Black olives |
| 1 tbsp | Dried basil |
| 1/4 cup | Olive oil |
| 2 lbs | Rump roast |
| 2 cups | Polenta |
| 1 quart | Water |
| 3 cups | Mozzarella cheese |
| 1 1/2 cups | Parmesan cheese |
Nutritional Information (per serving):
- Calories: 588.4
- Fat: 28.3g
- Saturated Fat: 13.1g
- Cholesterol: 98.2mg
- Sodium: 1936.2mg
- Carbohydrates: 48.7g
- Fiber: 7g
- Sugar: 13.8g
- Protein: 38.1g
Instructions:
-
Prepare Crockpot Sauce:
- In a large crockpot, combine tomato sauce, tomato paste, sliced mushrooms, black olives, and dried basil. Set on low heat.
-
Saute Onions and Garlic:
- In a skillet, brown chopped yellow onions and minced garlic with olive oil until soft and fragrant.
-
-
Sear Rump Roast:
- Using the same skillet, sear each side of the rump roast until browned, about 5-7 minutes per side.
-
Combine Ingredients in Crockpot:
- Transfer the browned onions and garlic to the crockpot with the sauce. Place the seared rump roast in the crockpot, ensuring it’s fully submerged in the sauce.
-
Slow Cook:
- Cook on low heat for 6 hours until the roast is tender and easily shreds with a fork.
-
Shred and Reserve:
- Remove the cooked roast from the crockpot. Shred about one-third of the roast and return it to the sauce. Reserve the remaining intact roast for sandwiches or as a side dish.
-
Adjust Flavor:
- If the sauce tastes bitter, add finely shredded carrot to balance the flavors. Allow the sauce to cool completely, then set it aside.
-
Prepare Polenta:
- In a large pot, combine polenta and water. Cook over low heat until the water is mostly absorbed and the polenta has a creamy consistency similar to cream of wheat. Let it cool until firm, then set aside.
-
Combine Cheeses:
- Mix together mozzarella and Parmesan cheese in a bowl. Set aside.
-
Preheat Oven:
- Preheat the oven to 400ยฐF (200ยฐC). Grease a 9x13x2-inch baking dish generously with non-stick cooking spray.
-
Layer the Dish:
- Begin layering the prepared baking dish with a thin layer of sauce at the bottom. Add a 1/2-inch layer of cooked polenta, followed by a layer of the cheese mixture, and then another layer of sauce. Repeat the layers until the dish is nearly full.
-
Top with Cheese:
- Sprinkle the top layer with the remaining cheese mixture.
-
Bake:
- Cover the baking dish with foil to prevent spillage and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the middle is hot and bubbly.
-
Serve and Enjoy:
- Once baked to perfection, remove from the oven and let it cool slightly before serving. Scoop out generous portions of Nonnie’s Baked Polenta and relish the rich flavors with your loved ones.
-
Store Leftovers:
- Any leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving for a delicious leftover treat.
Note:
- Nonnie’s Baked Polenta is a versatile dish that can be enjoyed as a main course or served as a delightful side dish alongside your favorite pasta or sandwiches. Adjust the seasoning and cheese quantities according to your taste preferences for a personalized culinary experience.
