Polenta Casserole

I buy the polenta that comes in one of those jimmy-dean-sausage-tube looking things.  Because it’s easy, and tastes yummy.  You can find it in the vegetable section, strangely.  It has to be refrigerated- maybe that’s why? The influence of this dish came from ALBION COOKS.

POLENTA CASSEROLE

1 Tube of Ready-Made-Polenta
1/2 an Onion
1 Clove of garlic
8-10 Baby bella mushrooms, sliced
1 Broccoli crown
Brie
5-6 Sun-dried tomatoes
Dash of white wine
Olive oil
Pine nuts

Cut the polenta into thin rounds, place on a baking sheet and roast on 350 for about 15-20 minutes, flipping half way through. Steam Broccoli. In a large frying pan, saute onions and olive oil. Once the onions are translucent, add minced garlic and mushrooms. Cook until garlic aroma is released, and add a dash of white wine and lemon juice, wait until evaporated. Add broccoli to the mixture. Mix up, throw in sliced sun dried tomatoes.

Arrange polenta in casserole dish, so that the rounds overlap. Place broccoli mixture over the polenta and top with brie. Scatter with pine nuts and cover with foil. Bake in oven for 10-15 minutes. Remove foil and cook for another 5 minutes, allowing cheese to brown a bit and melt nicely.