Comfort Food on a Cold Day

Happy Weekend Everyone, it has been way too long since I last checked in. A crazy few weeks for me but  no complaints here, my mother-in-law always says "Don't wish your days away" so I try to enjoy every day no matter what is going on. I have made a lot of quick, easy meals this past week and I thought I would share with everyone my Polenta Casserole. Since moving to Chicago from the sunny West Coast, I have enjoyed the type of foods that bring you warmth and comfort so much more. My love for soups, stews and casseroles is on a completely different level now that it is below zero outside. After working 10 + hours you just don't always want to spend two hours in the kitchen. Well, my polenta casserole offers you all the depth of hours of cooking in half the time.

Polenta! If you have never tried it you must. Polenta is quick and easy and can be served in so many different ways. My favorite kind is Bob's Red Mill, they are dedicated to making all natural foods, using the traditional way of stone grinding. They have many different products; I love their 7 Grain Hot Cereal as well as the vast selection of flours and mixes. 

This dish could also be called Polenta Veggie Lasagna as I layer the polenta, cheese and veggies similar to a lasagna. The polenta offers depth and creaminess you wouldn't get with noodles. This is why it is a perfect meal for a cold, windy Chicago day. 

Polenta Veggie Casserole 

2 Cups of Corn Grits (Polenta)
1 package of Soft Tofu

3 or 4 Zucchini (medium)

1 1/2 c of Ricotta Cheese 

1 c of Parmesan 

1/2 c of Mozzarella 

1/4 Onion 

2 to 3 cloves of Garlic 

2 tbsp Basil 

1 tbsp Oregano 

1 tbsp Italian Seasoning 

Salt and Pepper

1 tbsp of Olive Oil

Pre-heat Oven to 425
Start your polenta first, in a large deep pan or pot ( I use my cast iron pot, which I then cook the entire casserole in) bring 6 cups of water to a boil. Once the water is boiling add 1 tsp of salt, if you add the salt before the water is boiling it will take longer to boil. Meantime grate your Parmesan cheese and chop your veggies. Add 2 cups of polenta to your water and reduce heat. The Polenta will take about 30 min, stir frequently, your mixture should become very thick. Spread the polenta out onto a large cutting board and let rest.

Pour the olive oil in a pre-heated deep pan, you can use the same pan that you cooked the polenta in but have a large bowl ready to transfer the veggie mixture. Saute the onion and garlic a few minutes until fragrant, add your tofu, stir slightly and then add veggies, Italian seasoning and salt and pepper to taste. Cook for about 4 to 5 minutes, you want the veggies to be al dente as the veggies will continue to cook in the oven. In a separate bowl mix your cheeses, basil and oregano  (leave 1/2 cup of Parmesan out for the top of the casserole).

Cut or shape your polenta, I use the lid of my casserole dish but you could easily free hand it. You will need two polenta sheets, similar in size. Carefully place the polenta in the bottom of the casserole dish, then 1/2 of the cheese mix, then 1/2 of the the veggies and repeat. Sprinkle the remainder of the cheese on top and any remaining polenta bits.Cook in the oven for 20 to 30 minutes until slightly browned on top.

Stay warm!