Casserole Milanese

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Casserole Milanese

 

Polenta:

6 cups water

2 cups cornmeal

1/4 cup butter

1/8 teaspoon black pepper

3/4 cup parmesan cheese

 

Topping:

4 cups chopped onion

3 cloves garlic, minced

3 tablespoons olive oil

2 medium carrots, diced (1/2 cup)

3 celery stalks, diced (1 1/4 cups)

1/3 cup chopped fresh basil or 3 tablespoons dried

2 teaspoons oregano

1 teaspoon salt

pepper to taste

3 cups cubed, unpeeled eggplant (3/4 pound)

1 medium-size green pepper, chopped

1 1/2 cups cubed zucchini (1/2 pound)

1 1/2 cups canned tomatoes, drained

3 tablespoons tomato paste

1/2 cup red wine

3 cups shredded mozzarella cheese

1/2 cup parmesan cheese

Generously butter a 12-inch casserole dish.

 

Prepare polenta: Bring water to a rapid boil in a large saucepan. Gradually add

cornmeal in a thin stream, whisking rapidly and constantly. While continuing to

stir, add butter salt and pepper. Simmer on low heat about 20 minutes, stirring

often, especially at the bottom of the pot to prevent sticking.

When polenta has thickened, remove from heat and stir in 3/4 cup parmesan

cheese. Pour polenta into buttered casserole and let cool several minutes.

Refrigerate until ready to assemble casserole.

Sauté onion and garlic in oil in very large saucepan until onion is translucent,

about 10 minutes. Add carrots, celery, basil, oregano, salt and pepper. Continue

to cook over medium heat for several minutes until carrots are bright in color.

Add eggplant and cook 5 minutes longer, stirring frequently. Add sweet pepper

and zucchini and cook until tender. Add tomatoes, tomato paste and red wine;

simmer 5 minutes longer.

Remove from heat and stir in 2 cups mozzarella and 1/2 cup parmesan cheese.

Spoon vegetable sauce evenly over chilled polenta. Cover casserole and set on

baking sheet to catch any drips.

Bake in preheated, moderate oven (375 degrees) for 30 minutes. Uncover and

sprinkle remaining 1 cup mozzarella evenly over top. Return to oven and bake for

10 minutes, or until cheese melts.