Polenta and Meatball Casserole
(from largomason’s recipe box)
To easily slice polenta into 12 pieces, cut the tube in half, and then cut six slices from each half. Look for ready-to-cook meatballs in your supermarket’s meat department. Or if you can’t find uncooked meatballs, substitute about 24 thawed, smaller precooked meatballs (available in the freezer section) and add them about 10 minutes before the end of cooking.
Ingredients
- 6 store-bought large, uncooked meatballs
- 1 (14 1/2-ounce) can diced tomatoes with basil and garlic
- 1 (17-ounce) tube of polenta, cut into 12 slices
- 1 (4-ounce) log soft goat cheese, such as chevre, cut in 12 pieces
- 6 slices provolone or mozzarella cheese, cut in half
Directions
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Preheat oven to 400 degrees.
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In a well-oiled skillet, brown meatballs on all sides and cut in half (they will not be cooked through). Set aside.
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In a lightly greased 13-by-9-inch pan, distribute tomatoes and their juice. Place polenta pieces on top of the tomatoes and top each with a meatball half. Bake for 20 minutes. Remove from the oven and place a slice of goat cheese on top of the meatballs, then cover with a slice of provolone. Bake for 3 to 5 minutes, or until meatballs are cooked through and cheese is warm and bubbly.