Baked Polenta Carrot Casserole Recipe

Name: Baked Polenta Carrot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 ml vegetable broth; 150 ml milk; 125 g polenta; 500 g carrots; 1 tablespoon butter; 100 g sour cream or 100 g yoghurt; 6 leaves sage, minced (the original recipe called for parsley, but I like sage better); 100 g cheese, grated; 1 pinch sugar; salt and pepper

Servings: persons

300 ml vegetable broth
150 ml milk
125 g polenta
500 g carrots
1 tablespoon butter
100 g sour cream or 100 g yoghurt
6 leaves sage, minced (the original recipe called for parsley, but I like sage better)
100 g cheese, grated
1 pinch sugar
salt and pepper

1
In a pot combine vegetable broth and milk and bring to a boil. turn off heat, stir in polenta and cook until thickened (abut 3-5 minutes). Set aside to thicken further.
2
Clean, wash and peel the carrots. Slice lenghtwise.
3
Heat butter in a skillet and add carrots. Saute for some minutes, then add 5 tbs of water and cook covered on medium heat for another ten minutes until soft. Season with sugar, salt and pepper.
4
Add sour cream or yoghurt, sage and half of the cheese to the polenta and stir to combine. Season with salt and pepper to taste.
5
Pour into a casserole dish (about 20X12 cm) and top with the carrots (I used their liquid too since it was full of flavour, but that way the casserole may get a bit soggy).
6
Sprinkle with remaining cheese and bake in the preheated oven at 200u00b0C (~400u00b0F) for 20 minutes.
7
Let stand for about 5 minutes until polenta has set and can be sliced.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 ml vegetable broth, 150 ml milk, 125 g polenta, 500 g carrots, and more.

Yes, Baked Polenta Carrot Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Polenta Carrot Casserole

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