Creamy Baked Polenta with Herbs, Scallions, and Roasted Yam Salad
 
 
Creamy baked polenta with herbs and scallions is topped with a layer of melted mozzarella and a roasted yam kale salad in this comfort food dish.
Yield: 6 servings
Ingredients
  • 6 cups water
  • 1½ cups polenta
  • 2 tsp salt
  • 2 tbsp butter
  • 6 scallions, thinly sliced
  • ¼ cup minced parsley
  • ¼ cup heavy cream
  • 1 lb mozzarella, thinly sliced
  • 1 package Eat Smart Roasted Yam Salad
Instructions
  1. Heat oven to 350F.
  2. In a 9x13-inch glass or ceramic pan, whisk together the water, polenta, and salt. Bake uncovered for 40 minutes.
  3. Meanwhile, melt the butter in a medium skillet. Stir in the scallions and parsley. Saute for 3-4 minutes, or until scallions are tender. Stir in the heavy cream. Season with salt and black pepper, to taste. Stir into the polenta and continue to bake for another 10 minutes.
  4. Remove the polenta from the oven. Top with the mozzarella and the salad. Return to the oven and bake for another 5 minutes, or until the cheese is melted. Remove from the oven and let sit for 5-10 minutes to set. Top with the salad dressing before serving.
Notes
Polenta adapted from Bon Appetit
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/03/creamy-baked-polenta-with-herbs-scallions-and-roasted-yam-salad.html