Polenta Mushroom Casserole

(4-5 servings)

This layered casserole came about after I purchased a chub of organic polenta.  I had mushrooms, tomatoes and cheese at home and was planning on making lasagna with them, but this turned out to be a delicious alternative.

2 tsp olive oil
2 cloves garlic, minced
1 onion, chopped
1 1/2 lbs mushrooms, sliced
1- 1 1/2 tsp fresh rosemary, leaves minced
2 tsp Better Than Bouillon Organic Mushroom Base
1/4 cup white wine (optional)
1 cup ricotta cheese
1/3 cup soft goat cheese
3 tbsp unbleached flour
salt and freshly ground black pepper
18 oz chub of polenta (I might make this from scratch another time)
2 large tomatoes, sliced
1/3 cup of shredded cheese (I used gruyere and garlic cheddar)

Butter an 8 inch square baking dish and set aside.

Heat the oil in a large skillet. Add the garlic and saute for a minute, then add the onions and continue to cook until they soften and take on an amber hue.

Add the mushrooms, rosemary, mushroom base and wine if using. Stir well to combine and then cook until most of the liquid has evaporated; about 15 minutes.

Stir in the ricotta and goat cheeses; season with salt and pepper. Sift the flour evenly over the mixture and stir to combine well. Set aside

Preheat the oven to 350ºF.

Remove the plastic from the polenta and cut into slices; the thickness being determined by the ability to line the baking dish with two layers.

Place a layer of polenta (half of the chub) over the bottom of your dish. Cover with half of the mushroom mixture, then half of the tomatoe slices, and half of the shredded cheese.

The repeat these layers with the remaining polenta slices, mushroom mixture, tomatoes and cheese.

Bake for about 50-60 minutes or until it's hot and bubbling. Allow to cool for about 15 minutes, then serve. This is also good at room temperature.

Ham and Cheese Corn Pudding

(4 servings)

I intended to make a plain corn pudding side, but before I knew it, I had turned it into a meal. As is usually the case with me, I found a few things in my refrigerator I wanted to use up.

1 tsp olive oil
1/2 clove garlic, minced
1 large sweet onion, chopped
3/4 cup red bell pepper, chopped
1 cup ham, cut into 1/2" cubes
2 1/2-3 cups shucked fresh corn (3 large ears)
1/2 green onion, green part sliced (optional, I wanted the colour)
1 cup sharp cheddar cheese, shredded (about 3.5 oz)
3 tbsp unbleached flour
salt and freshly ground black pepper, to taste
1 cup milk
1/3 cup sour cream
2 eggs
hot sauce, to taste (optional)

Preheat the oven to 350°F. Butter an 8 inch square baking dish (2 qt), set aside.

Heat the olive oil in a non stick skillet. Add the garlic and fry for about 1 minute. Add the onion and saute over medium to low heat until it's a nice even golden brown; about 12 minutes.

Remove from heat and set aside to cool somewhat.

Meanwhile, combine the red pepper, ham, corn, cheese, and green onion in a bowl. Sprinkle the flour over this mixture, the salt and pepper and toss to combine well.

Whisk together the milk, sour cream, eggs and hot sauce (if using). Pour this over the ham, cheese and corn mixture, add the sauteed onions and toss to combine everything well.

Pour this into the prepared baking dish and bake for about 1 hour, or until a skewer inserted into the centre of the pudding comes out clean.

Serve warm with a green salad.