Post by Loupy on Sept 23, 2014 18:53:55 GMT -7
Gluten Free End of Summer Casserole
From: Carol Kicinski @ simplygluten-free.com/
This is the perfect casserole to celebrate the bounty of the summer garden or fruit stand market, resplendent with all things summer; tomatoes, corn and basil. It is made extra creamy from Marscapone cheese and because every yin needs a yang, the creaminess is contrasted with a crispy gluten free topping made with, surprisingly, gluten free waffles! It makes a great side dish or a vegetarian main course.
Serves 8-10
Ingredients
medium tomatoes
4 cups corn kernels (cut from 5-6 ears of corn)
1 cup milk
½ cup heavy cream
8 ounces Marscapone cheese
6 gluten free plain frozen waffles, thawed
1½ cups Parmesan cheese, grated
½ cup fresh basil leaves, finely chopped
½ cup butter, cut into small pieces
Salt & Pepper
Directions
Preheat oven to 375 degrees.
Butter a 14 x 10 x 2 inch (or similar) baking dish.
Slice tomatoes into ½-inch slices.
Place a baking rack over a sheet pan.
Lay the tomato slices on the baking rack and season the top side of each tomato slice generously with salt and pepper.
Let the tomatoes sit on the rack to drain for about 30 minutes.
In a large sauce pan, combine milk, cream and corn kernels and cook over medium high heat.
Bring to a simmer and let cook for about 8 minutes or until the corn is tender.
Let cool for about 10 minutes and whisk in the Marscapone cheese.
In a blender or food processor, grind the waffles until they resemble bread crumbs.
Put into a bowl and mix in the Parmesan cheese and basil.
Season with a little salt and pepper and mix very well.
Lay one layer of tomatoes into prepared baking dish.
Top with 1/3 of the waffle crumb, cheese, basil mixture.
Dot on top of that 1/3 of the butter.
Pour ½ of the corn mixture over the top.
Top that with another layer of tomatoes, half the remaining waffle crumb mix and half the remaining butter.
Pour over the rest of the corn mixture.
Make a final layer of tomatoes, waffles crumbs and butter.
Bake in oven for 35-40 minutes or until mixture is hot and bubbly and the top nicely browned.
From: Carol Kicinski @ simplygluten-free.com/
This is the perfect casserole to celebrate the bounty of the summer garden or fruit stand market, resplendent with all things summer; tomatoes, corn and basil. It is made extra creamy from Marscapone cheese and because every yin needs a yang, the creaminess is contrasted with a crispy gluten free topping made with, surprisingly, gluten free waffles! It makes a great side dish or a vegetarian main course.
Serves 8-10
Ingredients
medium tomatoes
4 cups corn kernels (cut from 5-6 ears of corn)
1 cup milk
½ cup heavy cream
8 ounces Marscapone cheese
6 gluten free plain frozen waffles, thawed
1½ cups Parmesan cheese, grated
½ cup fresh basil leaves, finely chopped
½ cup butter, cut into small pieces
Salt & Pepper
Directions
Preheat oven to 375 degrees.
Butter a 14 x 10 x 2 inch (or similar) baking dish.
Slice tomatoes into ½-inch slices.
Place a baking rack over a sheet pan.
Lay the tomato slices on the baking rack and season the top side of each tomato slice generously with salt and pepper.
Let the tomatoes sit on the rack to drain for about 30 minutes.
In a large sauce pan, combine milk, cream and corn kernels and cook over medium high heat.
Bring to a simmer and let cook for about 8 minutes or until the corn is tender.
Let cool for about 10 minutes and whisk in the Marscapone cheese.
In a blender or food processor, grind the waffles until they resemble bread crumbs.
Put into a bowl and mix in the Parmesan cheese and basil.
Season with a little salt and pepper and mix very well.
Lay one layer of tomatoes into prepared baking dish.
Top with 1/3 of the waffle crumb, cheese, basil mixture.
Dot on top of that 1/3 of the butter.
Pour ½ of the corn mixture over the top.
Top that with another layer of tomatoes, half the remaining waffle crumb mix and half the remaining butter.
Pour over the rest of the corn mixture.
Make a final layer of tomatoes, waffles crumbs and butter.
Bake in oven for 35-40 minutes or until mixture is hot and bubbly and the top nicely browned.
