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GRAINS
Level 2
Polenta Breakfast Strata
Serves 4-6
- a Marlene Samuels creation -
Any polenta from the day before - whether you cooked it with tomatoes, veggies or hot spices - works well with this breakfast strata. Basically, you plate the dish as you would caprese, alternating the polenta slices with the mozzarella and the basil leaves. You can even go one step further, and stamp out shapes with a cookie cutter or mold. Gorgeous!
3-4 cups cooked polenta
2 cups marinara sauce (or pesto sauce)
3 cups grated skim milk mozzarella cheese or fresh buffalo mozzarella, sliced
1 cup grated parmesan cheese
Fresh basil leaves, cut into strips
Salt and pepper to taste
Garnish: dollop of sour cream with a basil leaf
Optional:
- 2 cups cooked, drained and crumbled sausage, Italian or breakfast
- 1 cup sour cream
For the polenta loaf:
- Line a loaf pan with plastic wrap or waxed paper. Allow some overlap.
- Oil the lining lightly and press cooked polenta into the pan using a spatula or wooden spoon until no air pockets are visible. Refrigerate covered for an hour or overnight.
- Turn pan upside down on a cutting board and loosen polenta loaf. Peel away paper or plastic. With a thin sharp knife, slice the loaf into 1 ½ to 2 inch slices.
Presentation tip:
- On a serving platter, place slices next to each other – allowing space between slices. Top each slice with a tablespoon marinara sauce, crumbled sausage, mozzarella, basil, fresh ground pepper and a sprinkle of parmesan.
- Microwave on HIGH for 30 seconds, turn platter and heat for 30 more seconds or until cheese is melted and bubbling. Serve immediately.
