Moosewood: Caserola Milanese

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* Exported from MasterCook *

 

Caserola Milanese

 

Recipe By : New Recipes from Moosewood Restaurant, page 104

Serving Size : 6 Preparation Time :0:00

Categories : Italian Moosewood

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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POLENTA

2 cups cornmeal

6 cups water

1/4 cup butter

salt to taste

1/8 teaspoon black pepper

3/4 cup Parmesan cheese (2 ounces) -- freshly grated

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 to taste

3 cups eggplant -- cubed

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 (1 1/2 ounces) -- freshly grated

2 cups mozzarella cheese (12 ounces) -- grated

 

Bring the water to a rapid boil. Gradually add the cornmeal in a thin stream,

stirring rapidly. while continuing to stir, add the butter, salt, and pepper.

simmer on low heat for about 20 minutes. Stir often, especially at the bottom of

the pot, to avoid sticking. When the polenta has thickened, remove it from the

heat and stir in 3/4 cup of Parmesan. Pour the polenta into a well-buttered

12-inch casserole dish and let it cool for several minutes. Then refrigerate it

until you are ready to assemble the casserole.

 

Sauté the garlic and onions in oil until the onions are translucent. Add the

carrots, celery, herbs, and spices, and continue to cook on medium heat for

several minutes. When the carrots are bright in color, add the eggplant and

continue to sauté for 5 minutes. Stir frequently. Add the peppers and zucchini

and cook until tender. Add the tomatoes, tomato paste, and red wine, if desired

and simmer 5 minutes longer. Remove the vegetables from the heat and stir in the

1/2 cup Parmesan.

 

Take the chilled polenta from the refrigerator and spoon on the vegetable sauce.

Top with the grated mozzarella. Bake uncovered at 350° for 45 minutes to 1 hour,

until the cheese begins to brown at the edges. Allow to rest 15 minutes before

serving .

 

If you have too little time to bake the casserole, try serving the vegetables

over hot polenta topped with the mozzarella. We prefer the casserole, but when

time is of the essence, it pays to be flexible.

 

Serve with a crisp green salad.

 

 

 

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