Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Polenta Casserole Recipe
    Lost? Site Map

    Vegetarian Polenta Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    SaltNPepper's Note:

    This comes from simple hardy ingredients. A great feel good one dish dinner. Even my kids like it! Adapted from a presentation by Cynthia Liar

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Cover medium casserole dish with thin layer of cooking spray, set aside.
    3. 3
      Cover bottom of a 2 quart sauce pan, with a thin layer of cooking spray.
    4. 4
      Heat pan to medium heat.
    5. 5
      Sweat the chopped onions in pan.
    6. 6
      Combine garlic,red pepper, shredded cabbage, and spices in pan and cook for about 5 minutes or until soft.
    7. 7
      Add beans, tomato sauce and water.
    8. 8
      Let the mixture absorb the water then add the Veggie Ground Round.
    9. 9
      Pour mixture into ceramic casserole dish, set aside.
    10. 10
      In a one qt sauce pan heat 2 cups of water to boiling Add polenta, stir constantly with a whisk until the mixture begins to thicken.
    11. 11
      When it is thick but still spreadable, immediately take off heat and pour over contents in casserole dish.
    12. 12
      This happens very quickly.
    13. 13
      Spread mixture into corners to cover casserole ideally about a 1/2 inch thick.
    14. 14
      Garnish with Parmesan Cheese.
    15. 15
      Cover dish and bake for 25 minutes in 350degree F.
    16. 16
      Remove cover and bake an additional 5 minutes at 400 degrees F.

    Ratings & Reviews:

    • on May 01, 2008

      45

      I made some modifications, but this was quite delicious. I skipped the fake meat and added another 1/2 can of beans. I also added in a green bell pepper and frozen corn and used plain cornmeal w/ spices and cheese rather than a prepared polenta mix. I did have to cook it longer at 400 degrees, but I presume that's partially because the frozen corn cooled it down.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2008

      45

      Very good, a new comfort food especially for the fall season. I had all of the ingredients except the red pepper so I substituted a tomato. I found I wanted more polenta, so I made an additional cup before putting it all in the oven. This will be a fun recipe to play with. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      45

      I loved this recipe but it needed something zippy added for my husband's taste. I don't know enough about cooking to know what to add. I could only find Polenta in a tube in the produce section of the grocery store (does it come any other way??) so that's what I used. 1 cup never quite thickened up so I threw in the entire package. Glad I did because it barely made enough to cover the entire casserole. I ended up using a box of Boca Burger (all 3 pouches) because it was on sale. I loved the combination of ingredients - no one technically likes cabbage in our household but they ate it up! I want to make this again (it was so easy!) and get some advice on what kind of spices to add. (Should I just increase the cumin?) Please post/email if you have any suggestions. -Novice in the Kitchen

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Vegetarian Polenta Casserole

    Serving Size: 1 (324 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 311.8
     
    Calories from Fat 47
    15%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.9 g
    4%
    Cholesterol 1.4 mg
    0%
    Sodium 444.5 mg
    18%
    Total Carbohydrate 48.8 g
    16%
    Dietary Fiber 11.9 g
    47%
    Sugars 4.7 g
    18%
    Protein 19.5 g
    39%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites