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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A Northern Italian dish of cold polenta, savory onions and pungent cheeses. A wonderful side dish complimenting any Italian meal or any other meal for that matter. Ingredients:
1 recipe of chilled basic cornmeal mush (polenta) |
1 tablespoon butter |
1 cup onions, sliced in thin cresents |
1/2 teaspoon salt |
1/2 teaspoon fine ground black pepper |
1/2 teaspoon grated nutmeg |
3 tablespoons minced fresh italian parsley leaves |
6 tablespoons grated romano cheese |
6 ounces mozzarella cheese, sliced thin |
3 tablespoons butter |
Directions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the chilled 1/2-inch sheet of polenta into 2-1/2-inch rounds and set aside.
3. Saute the onions in butter until they are sofened and translucent. Season the onions with the salt , pepper and nutmeg and set aside.
4. Grate the Romano cheese and slice the mozzarella cheese and set aside.
5. To build the casserole, butter the baking dish and evenly sprinkle about 1 tablespoon of the cooked onions over the bottom. Next arrange a third of the polenta rounds in the dish..
6. Over this layer, sprinkle one third of the remaining onions; sprinkle one third of the minced Italian parsley; one third of the grated Romano cheese; one third of the sliced mozzarella cheese and dot with one third of the butter.
7. Repeat for two more layers and end with nozzarella cheese and dots of butter.
8. Bake this casserole at 375 degrees Fahrenheit for 20 to 25 minutes until the dish is heated thoroughly and the cheese has melted.
9. Serve this casserole from the baking dish.
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