Grassmilk Cheddar Cheese Baked Polenta and Marinated Vegetables

Prep time
25 Minutes
Total Time
Two hours
Rating
Not rated
0 ratings
Servings
6

This versatile dish is a meal in itself for vegetarians, or an all-in-one complement to grilled chicken, beef, pork or brats. Best of all, the veggies require no cooking, so there’s no extra stove work beyond preparing the polenta.

Ingredients

  • zucchini, halved lengthwise, then thinly sliced crosswise into half moons
  • 1 yellow squash, halved lengthwise, then thinly sliced crosswise into half moons
  • 1 red onion, sliced into ˝ inch thick rings
  • 1 red pepper, julienned
  • 1 tablespoon fresh thyme leaves
  • 14 cup fresh basil leaves
  • 3 tablespoons fresh oregano leaves
  • 2 tablespoons whole grain mustard
  • 2 cups olive oil
  • 34 cup cider vinegar
  • 3 cups course ground organic corn meal
  • 2 cups Organic Valley Whole Grassmilk
  • 1 cup water
  • 2 cups shredded Grassmilk Raw Sharp Cheddar Cheese
  • 3 tablespoons Purity Farms Ghee
  • dash freshly ground black pepper to taste
  • dash kosher salt to taste

Directions

Combine veggies in a large mixing bowl.

In small mixing bowl, lightly whisk together the vinegar, oil, mustard, and a dash of salt. Pour mixture over the veggies and toss to coat thoroughly. Cover the veggies and let sit in marinade at room temperature at least 3 hours.

Warm a steel or cast iron skillet to medium heat, and pour the course corn meal into the pan. Toast the polenta for 1-2 mins, shaking the pan laterally or mixing with a flat spatula to toast evenly.

Season lightly with salt and then add the milk and water to the dry corn meal.

Cook on low-medium heat, stirring frequently, until the liquid is absorbed, about15 minutes. Add the shredded Grassmilk Cheddar and mix thoroughly.

Lightly coat a 1-quart Pyrex baking dish with cooking spray and scrape polenta into it. Mixture might be a bit thick so use a spatula if necessary to spread it evenly in the baking dish. Allow to cool until firm.

Carefully remove the formed polenta from the baking dish, then slice 6 times cross-wise into 6 rectangular portions. Set aside.

Heat oven to 350 degrees.

On stove top, heat cast iron skillet on medium-high and add ghee. When ghee is melted almost to smoke point, add rectangular slices of polenta to pan and sauté to golden brown on one side. Flip the slices, then put skillet full of slices into the 350-degree oven and bake for 5 minutes.

Arrange polenta rectangles on a platter, distribute marinated veggies on top of the polenta, then shave or grate Organic Valley Grassmilk Raw Sharp Cheddar over all.

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Comments

Rita from Shoreline, WA on July 7th, 2013
THAnk you for the Grassmilk products. I am so very grateful to have real milk in my lifetime once again. I had given up hope on the milk that all tasted sour Even the other organic types. (Sorry). love the grassmilk.

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