Baked Feta And Tomato Polenta (make Ahead Casserole) Recipe

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• 1 (28 oz) can whole tomatoes, drained & crushed in hands .
• Polenta .
• 2 c cold water .
• Tomato filling .
• 1/4 c parmesan cheese, grated .
• 2 1/2 c vegetable broth .
• 2 tbsps parmesan cheese, grated .
• 1/2 c mozzarella cheese, grated part-skim .
• 1/2 tsp salt .
• 1 1/2 c cornmeal .
• fresh ground pepper, generous amount .
• 1 tbsp butter, cut into bits .
• 4 oz feta cheese, crumbled .
• 1/2 c fresh basil, sliced or 1 tsp dried basil .
• 1 tbsp olive oil .
• 5 garlic cloves, minced

• Step #1 For filling, heat oil in a medium-size skillet over med-heat/flame.
• Step #2 Add garlic & onion & saute until soft & golden, about 10 mins.
• Step #3 Stir in the tomatoes, season this with pepper, & cook this until the juices thicken & are almost evaporated, about 10 mins.
• Step #4 Stir in the basil, & remove this from heat.
• Step #5 For polenta, preheat the oven to 400F degrees (if making right away).
• Step #6 Grease a 2-to 2 1/2 quart shallow baking dish.
• Step #7 Bring vegetable broth to a boil in a medium saucepan over high heat.
• Step #8 Place the cornmeal In a large-ish bowl & whisk in the cold water.
• Step #9 (For lump-free polenta) Continue to whisk while pouring it into the boiling broth.
• Step #10 Bring to a boil, whisking almost constantly.
• Step #11 Once the polenta begins to boil, reduce heat to medium.
• Step #12 Whisk polenta continuously until it begins to tear away from the sides of the pan, about 5 mins.
• Step #13 Whisk in salt, 1/4 c of parmesan cheese, & mozzarella cheese.
• Step #14 Immediately pour half of polenta into baking dish.
• Step #15 Quickly spread on the tomato mixture.
• Step #16 Crumble the feta evenly over the tomato mixture.
• Step #17 Immediately spoon on the remaining polenta, covering entire surface.
• Step #18 Sprinkle top the top this with 2 tbsps parmesan cheese.
• Step #19 Dot with butter bits.
• Step #20 Let the polenta rest at least 15 mins, or up to 24 hrs.
• Step #21 If longer than one hr, cover & put in the fridge.
• Step #22 Bring to about room temp before baking.
• Step #23 Bake 25 mins, or until hot & bubbly & golden on top.
• Step #24 Let polenta sit 10 mins or so before serving.
• Enjoy the Baked Feta & Tomato Polenta (Make Ahead Casserole) recipe

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