Vegetarian Polenta Casserole

READY IN: 40mins
Recipe by SaltNPepper

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

Top Review by Spectatrix

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.

Ingredients Nutrition

Directions

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

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