Make Ahead

Polenta Strata

November 24, 2011
3 Ratings
Author Notes

There are a number of ways to serve polenta; this is a spicy alternative to bread strata; a recipe that was inspired out of my mission to use up the leftover polenta and our garden fresh roasted Anaheim peppers.

Strata is a layered comfort food casserole made with bread, cheese and eggs, the twist with this recipe = polenta, roasted Anaheim and homemade salsa (recipe below), your favorite store bought salsa work just fine. Also, I have easily used spinach and even broccoli in place of roasted Anaheims.

This recipe requires a sit of anywhere between one hour to overnight, allowing the flavors to absorb before baking. It is served warm, most commonly for brunch, but makes a nice side dish, too!

  • Makes one 8 inch square baking dish – can easily be doubled
  • 1-3/4 cup cubed leftover polenta
  • 1 cup sliced roasted Anaheim peppers, or your choice of pepper
  • 3/4 to 1 cup salsa –- recipe below or your favorite store bought.
  • 1-1/4 cup shredded cheddar and a jack cheese mixture; set aside 1/2 cup for topping
  • 3 large beaten eggs
  • 1/4 cup onion, finely chopped
  • 1 cup finely chopped juicy tomatoes
  • 1 whole jalapeno, finely chopped
  • 1 tablespoon cider vinegar
  • 1 pinch sea salt
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon fresh cilantro, or Italian parsley, if you prefer - chopped
In This Recipe
  2. Preheat oven to 350 degrees.
  3. Prepare the pan with butter or cooking spray.
  4. Add ingredients in layers to the pan; beginning with Polenta.
  5. Add roasted peppers.
  6. Spoon in the salsa; making sure it soaks down and throughout.
  7. Add 3/4 cup of the cheese mixture; making sure it is mixed throughout.
  8. Pour beaten egg over the top; let it soak down and throughout.
  9. Bake 30 minutes or until bubbly.
  10. Add the last 1/2 cup of cheese and bake 10 more minutes.
  11. Let the strata sit for 5-10 minutes before cutting into.
  1. SALSA
  2. Combine all ingredients together.

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