Ingredients with Measurements:
- 1 cup of cornmeal
- 4 cups of water
- 1 teaspoon of salt
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of heavy cream
- 1/2 cup of chopped Njeguška Pršuta
- 1/2 cup of chopped onions
- 2 cloves of minced garlic
- 1/2 cup of chopped mushrooms
- 1/2 cup of chopped spinach
- 1/2 cup of chopped tomatoes
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and gradually whisk in 1 cup of cornmeal. Reduce the heat to low and continue to stir with a wooden spoon until the mixture thickens, about 15 minutes.
3. Remove the pot from heat and stir in 1/2 cup of grated Parmesan cheese and 1/2 cup of heavy cream. Set aside.
4. In a skillet, heat 1/4 cup of olive oil over medium heat. Add 1/2 cup of chopped onions and 2 cloves of minced garlic. Cook until the onions are translucent, about 5 minutes.
5. Add 1/2 cup of chopped Njeguška Pršuta, 1/2 cup of chopped mushrooms, 1/2 cup of chopped spinach, and 1/2 cup of chopped tomatoes. Cook until the vegetables are tender, about 10 minutes.
6. Season the vegetable mixture with salt and pepper to taste.
7. In a 9x13 inch baking dish, spread half of the polenta mixture on the bottom. Top with the vegetable mixture and then the remaining polenta mixture.
8. Bake for 25-30 minutes or until the top is golden brown.
9. Let the casserole cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 25g
Protein: 10g
Sodium: 600mg
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or grits.
- Njeguška Pršuta can be substituted with prosciutto or bacon.
- Heavy cream can be substituted with half-and-half or milk.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add 1/2 cup of shredded mozzarella cheese on top before baking.
- Add 1/4 cup of chopped fresh herbs, such as basil or parsley, to the vegetable mixture.
- Add 1/4 cup of white wine to the vegetable mixture for extra flavor.
Tips and tricks:
- Make sure to stir the polenta constantly to prevent lumps from forming.
- Use a non-stick skillet to prevent the vegetables from sticking to the pan.
- Let the casserole cool for 5 minutes before serving to allow the polenta to set.
Storage instructions:
- Store the leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the polenta is too thick, add more water or milk until it reaches the desired consistency.
- If the casserole is too dry, add more heavy cream or milk to the polenta mixture.
Food safety advice:
- Make sure to cook the polenta and vegetables to the recommended temperature to prevent foodborne illness.
Food history:
- Njeguška Pršuta is a type of smoked ham from Montenegro that is similar to Italian prosciutto.
Flavor profiles:
- The casserole has a creamy and cheesy polenta base with a savory and salty vegetable and Njeguška Pršuta topping.
Serving suggestions:
- Serve the casserole as a main dish for lunch or dinner.
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Region: Montenegrin