How to make ricotta goat cheese polenta bake

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The best dishes are those that can be eaten for brunch, dinner or lunch. That's everything the following recipe is. While it may be made with polenta ⁠— something that's not necessarily known for its elegance or sophistication ⁠— the ingredient completely transforms in this dish. Used as a simple base, it really shows off the mushrooms, caramelized onions and fancier cheeses that top it. Plus, baby kale is slightly wilted to give it a little pop of color and even more nutrients.
Don't be put off by the somewhat time-consuming process. While the polenta is cooking, the caramelized onions can be made and after that, it all comes together in just a few short steps. It then gets topped with those delicious cheeses, but these should be left off if freezing and added just before cooking. After a quick short bake in your oven, you won't believe that polenta could ever be such a class act.
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Ricotta Goat Cheese Polenta Bake
6 to 8
10 minutes
50 minutes
1 hour
2 cups polenta
8 cups chicken stock
4 tablespoons butter, divided
1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, minced
2 cups mushrooms, sliced
1/2 cup white wine
2 cups baby kale
1/2 cup goat cheese
1 cup whole milk ricotta
1/4 cup fresh basil leaves, sliced
Preheat oven to 375 F and grease a 9-by-13 casserole dish.
In a large pot, bring 6 cups of the chicken stock to a boil.
Gradually pour in polenta, stirring to avoid clumps. Turn heat to low and when stock has been mostly absorbed, add 1/2 cup of stock and stir.
Continue adding stock, 1/2 cup at a time, allowing the polenta to absorb the stock each time before adding more.
Continue cooking polenta for about 30 minutes, stirring occasionally. Stir in 2 tablespoons of butter.
While the polenta is cooking, in a large skillet, melt remaining 2 tablespoons of butter with olive oil over low heat. When hot, add onion and turn to coat in fat.
Cook onions slowly, turning regularly, for about 30 minutes until they are very soft and golden brown.
Add mushrooms to the onions and cook for about 10 minutes, just until they have released their liquid.
Add garlic to the mushrooms and onions and cook for another minute.
Add wine and cook for 5 minutes to allow the alcohol to cook off.
Add baby kale to the pan and cook until just slightly wilted.
Pour the polenta into the bottom of the prepared casserole dish and spread into an even layer.
Arrange vegetable mixture evenly over the polenta.
Top with goat cheese and ricotta cheese.
Place in the preheated oven and bake for 20 minutes until cheese is soft and just starting to brown.
Remove from oven, sprinkle with fresh basil leaves, and serve.
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