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    You are in: Home / Recipes / Vegetarian Polenta Casserole Recipe
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    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

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    Serves: 6



    Units: US | Metric


    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


      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.

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    • on January 29, 2008


      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


      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

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    Read All Reviews (4)


    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
    Total Fat 5.2 g
    Saturated Fat 0.9 g
    Cholesterol 1.4 mg
    Sodium 444.5 mg
    Total Carbohydrate 48.8 g
    Dietary Fiber 11.9 g
    Sugars 4.7 g
    Protein 19.5 g

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