Recently I bought a whole frozen chicken and put it in my refrigerator when I got home from the store. Two days later I expected it to be thawed and had planned on roasting it for dinner. About 4 p.m. I realized it was still very frozen because I had it in the back of the bottom shelf where it was very cold. That meant I had to get creative and come up with something. It was a perfect night to create a casserole!
First, I took stock of what I had that could be used for different parts of a casserole. Then I decided to get one of my kids involved. I told him what I was doing and let him help pick the ingredients. Hence, the hot dogs.
- 1 tube polenta
- 1 package gluten-free hot dogs
- 1 can (14.5 oz.) diced tomatoes
- 1/4 cup ketchup
- shredded cheddar cheese
- Preheat oven to 350 degrees.
- Grease the bottom of a 9 x 13 inch casserole dish.
- Drain the tomatoes well, reserving the juice. Combine the ketchup with the reserved juice.
- Slice the polenta into 24 thin slices.
- Slice the hot dogs into thin slices.
- Add a few spoonfuls of ketchup on the bottom of the casserole dish. Place 12 of the polenta slices on top.
- Put half the diced tomatoes and half the hot dogs on top of the polenta. Sprinkle with about half of the remaining ketchup.
- Put a layer of cheese over everything.
- Repeat the layers: polenta, hot dogs & tomatoes, ketchup, and cheese. Place the second layer of polenta pretty much over top of where the first layer was so that the slices are above each other. This makes serving easier.
- Bake at 350 degrees about 30 minutes until hot through.
- Serve by using a spatula to lift out a section of polenta slices.