Italian Shepherds Pie
From deliathecrone 16 years ago
- 85 minutes to make
- Serves 8
Here's a heavenly concoction--warm, soft polenta covering luscious corn and spicy beans. The combination of flavors and textures is divine. I like the cannellini beans, but you can use whatever beans you like best.
Ingredients
- 4 ½ cups water, more if needed shopping list
- 1 teaspoon salt shopping list
- 1 1/3 cups coarse or medium cornmeal shopping list
- 3 tablespoons olive oil shopping list
- 3 tablespoons grated Parmesan shopping list
- 2 cans cannellini beans, well rinsed, drained and mashed shopping list
- 1 large can diced tomatoes, undrained shopping list
- 1 medium onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 2 teaspoons dried oregano shopping list
- 2 teaspoons dried basil shopping list
- ½ teaspoon crushed red pepper flakes shopping list
- 3 cups frozen corn shopping list
- 2 ribs celery, chopped shopping list
How to make it
- In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in 3 tablespoons of the oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan. Remove from the heat but cover to keep warm.
- In a saucepan, combine the corn and celery with about ½ cup water, and simmer slowly to heat through and soften the celery, while you do the tomatoes and beans. Drain any water that’s left before you put the corn into the baking pan.
- In another saucepan (!), combine the diced tomatoes, onion and garlic, and simmer until the onion is slightly softened, about 15 minutes. Add the mashed beans and the spices. Simmer, uncovered, for 15 minutes. Check to see if you need salt or pepper.
- To Assemble:
- Spray a 9 x 13 - inch baking pan with a non-stick product. Spoon the tomato and bean mixture into the bottom.
- Spoon the corn mixture GENTLY on top of the tomatoes.
- If the polenta isn’t still pourable, add some hot water (as much as a cupful) and whisk to blend.
- Spread the polenta across the top of the entire pan, leaving only a slight space (less than 1/4-inch) around the edges for steam to rise.
- Bake at 350-degrees for 25 minutes. Do not overbake or the polenta will be too dry.
People Who Like This Dish 3
- c2max Bville, Georgia
- neena51 Hollywood, FL
- ttaaccoo Buffalo, NY
- jcooks Alexandria, VA
- deliathecrone Johnston, SC
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The Rating
Reviewed by 2 people-
I was raised on polenta -- love it! Beans rock too -- We're really bean-ing more 'cause of the fiber. :)
I have a good 'southwestern' flavored bean dish that's quick - I should post it to share.
ps: love your username 'the cr...more
c2max
in Bville loved it
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mmm I love Italian comfort food... and this does fit the bill!!! Thank you!
neena51
in Hollywood loved it
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