At Ananda, we love to get together to share inspiration- and to share meals! After a recent community potluck, requests flooded in for the recipe for this dish by Narani Morehouse, who serves as a teacher at the Living Wisdom School, Ananda Village.
Stuffed Polenta
This recipe makes enough to fill a 9×13 pan, and serves 6-10 depending on portion size.
Preheat oven to 350 degrees.
Ingredients:
6 c. water
2 c. polenta (dried cornmeal)
1-2 tsp salt (or to taste)
1/4 c. butter
1/2 c. grated Parmesan cheese
1/2 c. grated Swiss cheese
2 eggs
1 c. pesto (use more or less to taste)
1- 1 ½ c. sun-dried tomatoes (use more or less to taste)
1- 1 ½ c. red pasta sauce (use more or less to taste)
*Bring water to boil then add polenta slowly and whisk. After adding the cornmeal to the water, stir while it gently boils on the stove. It takes about 5 minutes for it to get thick and creamy.
*Add salt, butter, Parmesan cheese, Swiss cheese, and eggs, Mix until well blended.
*Butter a 9 X 13-inch baking dish.
*Put 1/2 of the polenta into the dish. (The polenta is quite thick so when putting the polenta into the pan I usually spoon it in and then spread it evenly in the pan.) Top with appx ¼ inch layer of pesto; then add a layer of sun-dried tomatoes.
*Spread the remaining 1/2 of the polenta on top of the pesto and tomatoes.
*Bake for 20 – 30 minutes. Remove from oven. Top with pasta sauce and return to oven until the sauce is heated.
*Remove from oven and let the polenta set for 10 minutes or so before serving.
