Here is an easy recipe for that tube of polenta you’ve been wanting to buy at the grocery store. It’s a casserole with eggs Florentine inspired sauce, and pew-cooked polenta cut into rounds. First, start a sauce base of French béchamel on the stove. While that’s cooking you’re going to cut the polenta into rounds, season them with salt and pepper, and then layer them into your casserole dish. Into your béchamel, mix the wilted spinach, half a cup of Parmesan cheese and cooked onions. Pour this mixture over the polenta. Sprinkle all this with another half cup of Parmesan, and bake for about thirty minutes.
- Polenta tubes you find in the store are the perfect base for casseroles.
- This dish could either be a main dish or side dish, both for vegetarians.
- To keep the dish truly vegetarian, make sure the Parmesan cheese doesn’t have the word enzyme on the ingredient list.
“This casserole can be assembled in the time it takes for the oven to heat up.”
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