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