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Tian Provencal With Polenta

Recipe photo courtesy of Bryan Gardner

When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.

Source: Martha Stewart Living, November 2015
Total Time Prep Servings

Ingredients

Directions

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  • megs_here2000
    8 FEB, 2019
    I've baked Tian Provencal countless times with fresh veggies from local Farmer's Market and Bob's Red Mill Polenta. Delicious. I generously add McCormick's Herbs De Provence over the tomato layer for extra flavor. It is a family favorite. I double it so that I can freeze a batch. It actually is very time consuming to put together but worth it.
    Reply
  • 27852433gnm
    26 DEC, 2018
    This was super yummy. My family loved it! I took the easy way, however, and used the pressed polenta. I just sliced it into rounds. Everyone thought the polenta was potatoes! I cut back on the oil, but would probably not do that next time.
    Reply
  • thisiknow1
    7 OCT, 2018
    I found this casserole to have too much polenta, and the cheese just got lost in all that and the vegetables. It’s not a keeper.
    Reply
  • ALR10051676DW
    23 NOV, 2017
    MINOUCHKA -- Quick, easy and absolutely a great casserole, also it's versatile can make w/ polenta or grits. Also, for extra taste I added sliced white mushroom, crushed garlic and a bit of red pepper flakes. MUST TRY... YUM!
    Reply
  • 102158DW
    2 DEC, 2015
    This was fabulous - more flavorful than I anticipated when I started. If using a 9x13 casserole dish, you can fit in more vegetables with the same amount of polenta and really take this dish to the next level. Keeps well for leftovers, which we had a lot of as a two-person household.
    Reply
  • murieltriffaut
    17 NOV, 2015
    I do not understand why there are no nutritional values coming with each recipe?
    Reply

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