Ingredients with Measurements:
- 2 cups of yellow cornmeal
- 6 cups of water
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of unsalted butter
- 1/2 cup of milk
- 1/2 cup of all-purpose flour
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1/2 cup of chopped carrot
- 1/2 cup of chopped mushrooms
- 1/2 cup of chopped zucchini
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped green bell pepper
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh basil
- 1/2 cup of chopped fresh oregano
- 1/2 cup of chopped fresh thyme
- 1/2 cup of chopped fresh rosemary
- 1/2 cup of chopped fresh sage
- 1/2 cup of chopped prosciutto
- 1/2 cup of chopped cooked chicken
- 1/2 cup of chopped cooked sausage
- 1/2 cup of chopped cooked beef
- 1/2 cup of chopped cooked pork
Special equipment needed:
- 9-inch springform pan
- Large pot
- Wooden spoon
- Skillet
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil.
2. Add 1 teaspoon of salt and 2 cups of yellow cornmeal to the pot, stirring constantly with a wooden spoon.
3. Reduce heat to low and continue stirring for 30 minutes until the polenta is thick and creamy.
4. Remove from heat and stir in 1/2 cup of grated Parmesan cheese, 1/2 cup of unsalted butter, and 1/2 cup of milk.
5. Preheat oven to 375°F.
6. In a skillet, sauté 1/2 cup each of chopped onion, celery, carrot, mushrooms, zucchini, red bell pepper, and green bell pepper until tender.
7. Add 1/2 cup each of chopped fresh parsley, basil, oregano, thyme, rosemary, and sage to the skillet and cook for an additional 2 minutes.
8. Add 1/2 cup each of chopped prosciutto, cooked chicken, sausage, beef, and pork to the skillet and cook for an additional 2 minutes.
9. Add 1/2 cup of all-purpose flour to the skillet and stir until combined.
10. Grease a 9-inch springform pan and spread half of the polenta mixture on the bottom.
11. Add the skillet mixture on top of the polenta and spread evenly.
12. Spread the remaining polenta mixture on top of the skillet mixture.
13. Bake for 45 minutes until golden brown.
14. Let cool for 10 minutes before removing from the springform pan.
15. Slice and serve.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 21g
Carbohydrates: 38g
Protein: 20g
Sodium: 660mg
Sugar: 3g
Substitutions for ingredients:
- Cornmeal: Polenta can be substituted for cornmeal.
- Parmesan cheese: Romano cheese can be substituted for Parmesan cheese.
- Butter: Margarine can be substituted for butter.
- Milk: Cream can be substituted for milk.
- Vegetables: Any combination of vegetables can be used.
- Meat: Any combination of cooked meat can be used.
Variations:
- Vegetarian: Omit the meat and add more vegetables.
- Seafood: Add cooked shrimp, scallops, and crab meat to the skillet mixture.
- Mexican: Add cooked chorizo, black beans, and corn to the skillet mixture.
- Italian: Add cooked Italian sausage, sun-dried tomatoes, and artichoke hearts to the skillet mixture.
Tips and tricks:
- Use a wooden spoon to stir the polenta to prevent it from sticking to the pot.
- Grease the springform pan well to prevent the polenta from sticking.
- Let the polenta cool for 10 minutes before removing from the springform pan to prevent it from falling apart.
- Serve with a side salad or roasted vegetables.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and grated Parmesan cheese on top.
Garnishes:
Fresh herbs and grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the polenta is too thick, add more milk or water to thin it out.
- If the polenta is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Cook the meat to the appropriate temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Casàt Gardesano is a traditional dish from the Garda Lake area in Northern Italy. It is typically made with polenta, vegetables, and meat.
Flavor profiles:
This dish is savory and hearty with a creamy polenta base and a flavorful mixture of vegetables and meat.
Serving suggestions:
Serve as a main dish for dinner or as a hearty brunch dish.
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Region: Italian