Caserola Milanese is parmesan polenta layered in a casserole with vegetables, tomatoes, fresh herbs and cheeses and baked in the oven.
Serves 4
Ingredients
Polenta Layer
- 1 cup polenta meal, dry
- 3 cups water
- 3 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup parmesan cheese
Filling
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 medium yellow onion
- 2 stalks celery
- ½ red bell pepper
- 1 cup baby carrots, cut into pieces
- 2 small zucchini
- 2 cups kale, stemmed and roughly chopped
- 1 15 ounce can diced tomatoes in juice
- 2 tablespoons tomato paste
- ¼ cup red wine
- 2 tablespoons fresh oregano, minced
- 1 tablespoon thyme, minced
- 2 tablespoons parsley, minced
- ½ cup parmesan cheese
- 3 cups mozzarella cheese
Directions
For the polenta layer
1 Bring water to a boil in a saucepan. Turn heat to low and gradually add the polenta, stirring rapidly with a wooden spoon. Add butter, salt and pepper. Continue to stir while the polenta simmers on low hear for 5 minutes.
2 Remove from heat and add the ½ cup of parmesan cheese. Pour into the well-buttered Pyrex dish, spread with a rubber spatula and let set.
For the filling
1 Chop onion finely. Mash garlic, set aside. Cut celery, carrots, zucchini and red bell into bite-sized pieces and keep separately.
2 In large sauce pan, add olive oil. Turn heat to medium, wait one minute, then sauté garlic and onions until they are translucent, about 4 minutes.
3 Add the celery, and red bell pepper and cook about 3 more minutes. Then add the carrots and zucchini. Add the kale and stir one minute more.
4 Add the herbs, drained tomatoes, red wine and tomato paste. Cook 5 more minutes on a medium-low heat. Remove from heat and add parmesan cheese.
5 With a slotted spoon, layer vegetables onto the cooled polenta.
6 Sprinkle on grated mozzarella.
7 Bake in a 325° oven for 40 minutes. Remove from oven and let set about 5 minutes before serving.
