This is my second Meatless Monday in a row! Last week was tortillas filled to the brim with sauteed onions, red and yellow peppers and topped with shredded cheese and sour cream. Tonight we enjoyed a dinner almost entirely from our garden- I baked summer squash and zucchini drizzled with olive oil and salt and pepper and served it alongside a cauliflower and polenta casserole. Very tasty and a great feeling of having grown it ourselves!!! In case you have been wondering what to do with an overabundance of cauliflower (such as we have) I thought I would share this recipe since it's simple and a unique twist from the usual cauliflower dish. (I also have a fabulous cauliflower and leek dish but since I failed to plant leeks in my garden I have to forgo the pleasure of that dish for the present time).
Polenta with Cauliflower
1-1/3 c. instant polenta (also labeled as corn grits)
1/4 c. grated Parmesan
1/2 tsp. salt
1/4 tsp. pepper
1 (2 lb.) head cauliflower
1 jar (28 oz) marinara sauce
1/4 c. bread crumbs (I omit)
2 c. shredded part-skim mozzarella cheese
1) Heat oven to 375. Coat 9x13-in pan with nonstick cooking spray. Set aside.
2) Bring 2 c. water to a boil in a medium-size saucepan. In small bowl, combine polenta and 2 c. cool water. Stir in 2 Tblsp. of the Parmesan, the salt and pepper. Stir polenta into boiling water. Reduce heat to med-high; cook 5 minutes, stirring. Spread in prepared dish.
3) Cut cauliflower into equal-size florets. Spread half over polenta. Top with 1-1/2 c. marinara sauce. Sprinkle with half bread crumbs (if using) and half of the mozzarella. Repeat layering, ending with mozzarella. Cover with foil. Bake 375 for 40 min. Uncover, top with remaining 2 Tblsp. Parmesan and bake 10 more minutes. Let rest 15 minutes.