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

    Average Rating:

    4 Total Reviews

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    • 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!

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    • 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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    • on April 28, 2004

      This is an easy, healthy vegetarian recipe that I really enjoyed, but my husband didn't ask for seconds (guess it was too low-fat for him!) I subbed ground turkey for the veggie ground beef. Next time I would try cooking the polenta in bouillon or stock.

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    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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