Caserola Milanese

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup cornmeal
• 3 cups water
• 1/4 cup butter
• salt
• 1/8 teaspoon black pepper
• 1/2 cup parmesan cheese, freshly grated (2 ounces)
• 3 tablespoons olive oil
• 3 cloves garlic, minced or pressed
• 4 cups onions, chopped
• 2 medium carrots, diced
• 3 stalks celery, diced
• 1/3 cup fresh basil (3 tablespoons dried)
• 2 teaspoons dried oregano
• 1 teaspoon salt
• black pepper
• 3 cups eggplants, cubed or yellow
• 1 green pepper, chopped
• 1 1/2 cups zucchini, cubed
• 1 1/2 cups drained canned tomatoes
• 3 tablespoons tomato paste
• 1/2 cup red wine
• 1/2 cup parmesan cheese, freshly grated (1 1/2 ounces)
• 2 cups mozzarella cheese, grated (12 ounces)

Recipe

• 1 bring the water to a rapid boil.
• 2 gradually add the cornmeal in a thin stream, stirring rapidly.
• 3 while continuing to stir, add the butter, salt, and pepper.
• 4 simmer on low heat for about 20 minutes.
• 5 stir often, especially at the bottom of the pot, to avoid sticking.
• 6 when the polenta has thickened, remove it from the heat and stir in 3/4 cup of parmesan.
• 7 pour the polenta into a well-buttered 12-inch casserole dish and let it cool for several minutes.
• 8 then refrigerate it until you are ready to assemble the casserole.
• 9 sauté the garlic and onions in oil until the onions are translucent.
• 10 add the carrots, celery, herbs, and spices, and continue to cook on medium heat for several minutes.
• 11 when the carrots are bright in color, add the eggplant and continue to sauté for 5 minutes.
• 12 stir frequently.
• 13 add the peppers and zucchini and cook until tender.
• 14 add the tomatoes, tomato paste, and red wine, if desired and simmer 5 minutes longer.
• 15 remove the vegetables from the heat and stir in the 1/2 cup parmesan.
• 16 take the chilled polenta from the refrigerator and spoon on the vegetable sauce.
• 17 top with the grated mozzarella.
• 18 bake uncovered at 350 for 45 minutes to 1 hour, until the cheese begins to brown at the edges.
• 19 allow to rest 15 minutes before serving.
• 20 if you have too little time to bake the casserole, try serving the vegetables over hot polenta topped with the mozzarella.
• 21 we prefer the casserole, but when time is of the essence, it pays to be flexible.
• 22 serve with a crisp green salad.