Cheesy Polenta Casserole with Gorgonzola

This cheesy polenta casserole is a delicious and easy way to feed a crowd.  Choose from conventional and gluten-free options.

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Servings 20 servings
Prep Time 20 minutes
Cook Time 35 - 40 minutes
Passive Time 15 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 20 servings
Prep Time 20 minutes
Cook Time 35 - 40 minutes
Passive Time 15 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F; butter a 9x13 inch dish and set aside.
  2. In a medium pot, combine water, milk, polenta, salt, and pepper. Heat over medium heat, whisking frequently, until creamy but still very loose, about 10 minutes. Remove from heat and set aside.
  3. While polenta cooks, heat oil in a small saute pan over medium heat. Add chopped yellow onion and cook until soft, about 5 minutes.
  4. To the cooked polenta, add the sautéed onions, whisked eggs, ½ cup Parmesan, Gorgonzola, and green onions. Stir well to mix evenly then pour into the prepared dish.
  5. Bake until set and a toothpick inserted in the center comes out clean, about 30 – 35 minutes. Sprinkle the remaining ½ cup Parmesan over the top and bake until cheese just begins to brown, about 5 minutes.
  6. Remove from oven and let cool about 15 minutes before slicing.
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