Recipe

Italian Shepherds Pie Recipe

	Deliathecrone / All my dishes 1 year, 9 months ago 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. Prep:25m Cook:85m Servings:8	Deliathecro
	cheap warm complex messy

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Fans

neena51

c2max

Ingredients

4 ½ cups water, more if needed

1 teaspoon Salt

1 1/3 cups coarse or medium cornmeal

3 tablespoons olive oil

3 tablespoons grated Parmesan

2 cans Cannellini beans, well rinsed, drained and mashed

1 large can diced tomatoes, undrained

1 medium onion, chopped

2 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried basil

½ teaspoon crushed red pepper flakes

3 cups frozen corn

2 ribs celery, chopped

Directions

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.

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Comments

neena51 1 year, 9 months ago said:
Mmm I love Italian comfort food... and this does fit the bill!!! Thank you!

deliathecrone 1 year, 9 months ago said:
The only problem with this recipe is that it uses ALL my saucepans, and then a baking dish as well. But it's SO worth it!

c2max 1 year, 9 months ago said:
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 crone'. My husband and I joke and call ME a crone. Ha!

psps: I love to cook -- no matter the dishes/pots required. Thanks for sharing! Colleen

ttaaccoo 6 months, 2 weeks ago said:
This sounds incredible!! kinda like "tamale pie" from southwest usa. The best part of your's is there is no need for cheese.

thank you for posting. I will fix soon!!

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