When I received my October 17, 2008 issue of Family Circle Magazine this week I saw a feature article called "Amazing Grains," which had a recipe for "Polenta With Cauliflower," which I immediately knew I'd make for dinner as a special treat for my husband.
It was delicious! It was a nice, low cost and satisfying vegetarian meal, perfect for a crisp autumn evening.
Polenta With Cauliflower
Makes: 6 servings Bake: 50 minutes
Cook: 5 minutes Prep: 5 minutes
1-1/3 cup instant polenta (white or yellow ground cornmeal)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 2-pound head cauliflower
1 jar (28 ounces) marinara sauce
1/4 cup dry bread crumbs
2 cups shredded part-skim mozzarella cheese
1. Heat oven to 375°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
2. Bring 2 cups water to a boil in a medium-size saucepan. In small bowl, combine polenta and 2 cups cool water. Stir in 2 tablespoons of the Parmesan, the salt and pepper. Stir polenta into boiling water. Reduce heat to medium-high; cook 5 minutes, stirring. Spread in prepared dish
3. Cut cauliflower into equal-size florets. Spread half over polenta. Top with 1-1/2 cups marinara sauce. Sprinkle with half the bread crumbs and half of the mozzarella. Repeat layering, ending with mozzarella. ( *if you like you cauliflower very soft you might want to par boil the florets and drain the well before using. When I made this recipe the cauliflower was semi soft)
Cover with foil. Bake at 375°F for 40 minutes. Uncover, top with remaining 2 tablespoons Parmesan and bake 10 more minutes. Let rest 15 minutes.
I served it with extra Parmesan cheese to sprinkle on each serving, and we had a green salad as a side. My husband loved it, and it brought back some of his childhood memories.