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Cheese And Polenta Pie

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For polenta
  Sliced green onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Pepper 1 Dash
  Milk 1 Cup (16 tbs)
  Shredded mozzarella cheese 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Grated parmesan 1⁄4 Cup (4 tbs)

Prepare Polenta as directed; divide hot mixture between two 9 x 1 1/2-inch round baking pans.
Cover and chill at least 45 minutes till firm.
For sauce cook green onion in butter till tender.
Stir in flour, salt, nutmeg, and pepper.
Add milk.
Cook and stir till thickened and bubbly.
Stir in 3/4 cup of the mozzarella and the mushrooms.
Heat and stir till cheese is melted.
Spread half of the sauce over one of the Polenta layers in pan.
Unmold the other layer and place atop first layer.
Spread with the remaining sauce; sprinkle with the remaining mozzarella and the parmesan.
Cover with foil.
Bake in 375° oven about 35 minutes or till heated through.
Cut into wedges.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 958 Calories from Fat 583

% Daily Value*

Total Fat 66 g101.8%

Saturated Fat 40 g199.8%

Trans Fat 0 g

Cholesterol 203 mg67.7%

Sodium 1761.6 mg73.4%

Total Carbohydrates 43 g14.3%

Dietary Fiber 1.6 g6.3%

Sugars 14 g

Protein 48 g95.6%

Vitamin A 51.7% Vitamin C 13.5%

Calcium 119.1% Iron 14.5%

*Based on a 2000 Calorie diet

Cheese And Polenta Pie Recipe