Learn more here…, Designed by Elegant Themes | Powered by WordPress. Pour the melted butter over the polenta and sprinkle with the Parmesan. Polenta Recipes to Try Baked Polenta Fries with Garlic Tomato Dipping Sauce // Slicing the polenta into fries and baking them in the oven makes a delicious, crispy side for veggie burgers. Because this is a rich, complex dish it can be eaten on it’s own or with a simple cucumber and tomato salad topped with oregano, lemon juice and olive oil. Bursting with veg & guaranteed to fill you up, this is the perfect vegetarian dinner. Top with half of the vegetable mixture, then half of the mozzarella. Continue to simmer until vegetables are soft. • Vegan recipes do not use any ingredients of animal origin Preheat the oven to 350 F. While the oven is heating, remove the chilled polenta from the loaf pan and slice with a sharp knife. If you tried this recipe and loved it, or if you have any questions, please post a comment below. Jones takes you on culinary and archaeological adventures and shares her eco-friendly family lifestyle with you! Make the Polenta: Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. How to layer vegetables with more vegetables and polenta to make this delicious, gluten free lasagna bake. Also, it tastes a lot like pizza! Add Swiss chard, herbs, and diced tomatoes. Oct 21, 2015 - A recipe for my Mom's vegetarian Mayan polenta bake with layers of sweet potato, refried beans, polenta, red chile sauce and cheese. Let the mixture absorb the water then add the Veggie Ground Round. Required fields are marked *. Next, add some of veggie mixture then add part of the polenta on top. Salt and pepper, to taste.  It is the perfect Mediterranean Diet recipe that is both gluten-free and vegetarian and an amazing comfort food to boot. Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. You can easily halve this recipe, but I recommend the full recipe to enjoy leftovers! Cover with foil and bake at 350 degrees for 1 hour. Bake, uncovered, at 325 for 20-25 minutes or until golden brown. All Rights Reserved. Bake for 30 minutes. Before starting the veggies and polenta, soak the cashews in hot water. Press the steamed broccoli florets stem down into the polenta so they're arranged evenly. of heated oil. For now, have a happy holiday season and as always. Enjoy with avocado or guacamole, hot sauce, and a dollop of vegan sour cream (you could make cashew sour cream if you like! As soon as you add the polenta, turn the heat down to low and stir to remove any lumps. Place half of the polenta rounds in the baking dish. Incredible! This earthy, velvety and super flavorful pumpkin and mushroom soup... © 2020 Mediterranean Living. This Italian Baked Polenta recipe is a delicious fusion of polenta, cheese, tomato sauce and vegetables. A Whole30-friendly recipe. If you’ve never made cashew cream before, you should definitely try it out! For this Veggie-Loaded Whole Wheat Pasta Bake, I only used ½ teaspoon of my MSG flavor enhancer and it brought out the amazing flavors of this dish!  Many of the ingredients are just herbs and spices to give it extra flavor. Bake at 350F for 20 – 25 minutes, then broil for 3 minutes to brown the top. Also, if you have any suggestions for future recipes you would like to see, please let me know in the comments. Bake the casserole for 30 minutes, or until the cheese is melted and just beginning to brown. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges. Pour the polenta evenly into a square baking dish. Meanwhile, pour a cup of polenta into … … 5 cups of water and bring to a simmer. Add the salt and oil to the boiling water, then add the corn meal (polenta). (I got three She created the cashew cream sauce recipe I use in my Polenta Bake. “This program is a way of life, one which I have adopted successfully, and more importantly one which I have sustained for over one year now. Cover loosely with aluminum foil. Evenly layer some zucchini strips on the bottom of the prepared baking dish. Bake for 5-10 minutes or until cheese melts and bubbles. My weight remains steady at 160 pounds (down from 216).  I love the deep, rich and herby flavors of this dish and the use of both grated parmesan and fresh mozzarella. It also makes a great meal prep item for lunch at the office, a quick leftover dinner, or heck, I even eat it for breakfast! Spread drained veggies evenly in bottom of casserole. Sweat the chopped onions in pan. If you want a primer on how to make a few different varieties, I suggest you check out this blog post from Rainbow Plant Life. Stir frequently for about 10 minutes, or until all the water is absorbed and the polenta is nice and creamy. Nutrition Facts 1 each: 172 calories, 13g fat (8g saturated fat), 33mg cholesterol, 392mg … Your email address will not be published. Meal Plans, Recipes, Shopping Lists, Weekly Challenges and Lessons, Private Facebook Support Group, Cooking Videos and more! Cover loosely with aluminum foil. Add the mushrooms, spreading them out so that they are all touching the cooking surface (mushrooms need room to breathe). Repeat with the remaining ingredients. Pour the sauce over the polenta mixture, and bake uncovered for about 20 minutes, until the topping forms a slight crust. — Claire C. "The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of." Well this Southwest Veggie Polenta Bake has you covered! This veggie loaded lentil soup is both flavorful and filling. When you are finished preparing the other ingredients, place the cashews, water, garlic, nutritional yeast, lemon juice, salt, and pepper in a blender and blend until creamy. Bake for 20 minutes or until golden. Heat oil in a large nonstick skillet over medium-high heat. Drain vegetable mixture in a colander. https://www.rainbowplantlife.com/blog/guide-to-making-the-best-cashew-cream. Broil last minute if you want crispy edges and cheese. Then uncover, and if you’d like, arrange some vegan cheese on top (I didn’t bother) and bake another 10 minutes, until bubbly. Spread polenta on top of vegetables. Top with the extra thyme and serve with the salad leaves. Bake at 350F for 20 – 25 minutes, then broil for 3 minutes to brown the top. Stir in polenta slowly with a pinch of salt. The polenta should be moist. Add red pepper and mushrooms, sauté for 2 minutes. Stir again and add the chili flakes, cumin, chili powder, salt, and pepper. Because my cholesterol has always been above the normal range (229 last year) I requested that she test it again this year. Set aside. Dec 16, 2016 - This cheesy veggie pesto polenta bake will keep you warm in winter! Jones LeFae is an active, vegan mom who is an archaeologist as well as a fantastic cook! Don’t over broil – it will burn your creation! It's the perfect light yet hearty recipe to make all winter long. Bake for 45-55 minutes, or until eggs are set. It’s colorful, delicious, and really easy to make! Stir in the marinara, then season with salt and pepper to taste. You can use it for anything from sauces to cake frosting – the possibilities are endless! Full recipe on my blog. Let rest for 5 minutes, cut into square portions and serve. Remove foil and continue baking until mozzarella begins to brown, about 15-20 minutes. If you want to see exactly how I made my Southwest Veggie Polenta Bake, check out the video here, and don’t forget to leave a thumbs up and a comment! With its mix of hearty mushrooms and sweet squash, this gluten-free side is satisfying enough to be a main dish. www.benaturally.fit/blog In a large pan, sauté onion, carrots, and garlic in olive oil for 1 minute. This southwestern inspired recipe is perfect for any family meal or holiday gathering. Spread the veggie mixture on top of the polenta in the baking dish. Add the onion to a skillet with 2-3 tsp. Once the mushrooms have started to soften and brown a little, add the peppers. Grease a rectangular baking dish with olive oil, and spoon the polenta mixture into the dish until spread evenly. Pour the cashew cream over everything. Gently move veggies in egg mixture to make sure everything is fully coated. Cauliflower, kale, carrots -- you name it, this healthy casserole has it! Once the vegetables have been simmering for five minutes remove from the heat and pour it over the polenta, pesto and spinach. Add Parmesan cheese and basil. If making this baked Italian Polenta dish, add the vegetables, sauce, and cheese. Stir to combine and until heated through. And, you can use it for so many things! Add the garlic to the onions, once they have softened a bit and stir. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. — Michael Little. Vegerarchy is about living a healthy, conscious lifestyle and following your dreams. Bake for 30 minutes. Slice the polenta into ¼-inch-thick slices and arrange in a single layer in the baking dish, overlapping slightly. Slice the polenta with a butter knife into 1-2 inch thick slices and serve immediately, or you can pan-fry, bake, or grill the polenta until it’s golden brown and crispy. Add onion, red pepper, zucchini, garlic, salt and pepper, Italian seasoning and crushed red pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add some vegan cheese shreds on top if desired. While the polenta is cooking, spray a nonstick frying pan with cooking spray. Start the sautéed veggies cover with foil and continue baking until mozzarella begins to,... Crispy edges and cheese easily halve this recipe, posted below heat oil in a single layer in the dish. The corn meal ( polenta ) into ¼-inch-thick slices and arrange in heavy-bottomed! I have to admit, I only started making and using it very recently and I obsessed... It ’ s colorful, delicious, and really easy to make all winter long polenta! Cabbage, and pepper place the polenta, pesto and spinach pan, sauté 2! Private Facebook Support Group, cooking Videos and more a 9-by-13-inch baking dish, overlapping slightly, the... Oven for 20 – 25 minutes, then half of the week mozzarella cheese an... Sauce is bubbling minute if you have any suggestions for future recipes would... A boil and then simmer until polenta begins to set, about 15 minutes serve!, turn the heat and pour it over the top of the ingredients are herbs! Touching the cooking surface ( mushrooms need room to breathe ) it out sheet and spray the tops with oil! Of this dish would go nicely with a pinch of salt about 30 minutes, flipping halfway through time! Before starting the veggies and polenta, pesto and spinach and just beginning to brown prepared. Admit, I only started making and using it very recently and I am!. Perfect ending to a boil and then simmer until polenta begins to,. Light yet hearty recipe to enjoy leftovers so Many things this Southwest veggie polenta bake to your next holiday,. 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