Serve this classic Italian dish with your favorite marinara & a simple salad of fresh greens & mixed cherry tomatoes tossed in Newman's Own Lite Cranberry-Walnut dressing. Healthy & delicious!
From My Name is Yeh by food blogger, Molly Yeh
|Fresh green onions, chives & shredded Parmesan |
make up the base for this creamy casserole
Click HERE for the original recipe
For my lighter, but cheesier version...
• Substitute nonfat or low-fat milk for whole milk
• Substitute part-skim ricotta for whole-milk ricotta
• Instead of 2 whole eggs, use 1/2 c. egg substitute
To boost the cheesy flavor, I used a whole 6 oz. container of pre-shredded Parmesan, plus 2 tablespoons.
I used a whole bunch of green onions & 3 T. of dried chives instead of fresh chives in the polenta. I used dried chives in the ricotta topping, as well.
Kosher salt brings out the subtle combination of flavors!
|I use corn meal ground for polenta available at Safeway|
|Substitute nonfat or low-fat milk for whole milk|
|Add a full 6 oz. container of shredded Parmesan, plus 1 to 2 T. to boost the cheesy flavor|
If the grocery store is out of fresh chives, substitute 3 T. dried chives
Bring out the flavors with kosher salt & ground black pepper