Italian Polenta Casserole

This vegan casserole is a great way to pack a lot of vegetables in a dish combined with polenta.

How does it taste?

So flavorful, rich, sweet and hearty!

How long does it take?

From 2 to 10 minutes for polenta ( depends on your polenta type).

35 minutes for the rest of cooking.

What do I need ?

The base

For the casserole dish about 20x30 cm:

• 300 gr. of Polenta

• 1L of water

• vegetable stock

The top coat

• 2 medium onions

• 2 gloves of garlic

• 600 gr. of mixed vegetables of taste: broccoli, bell peppers, zucchini, eggplant, green peas, mushrooms etc.

• 300 gr. of tomatoes (either canned or fresh).

• Spices: sweet smoked paprika, nutmeg, coriander, dried rosemary, dried oregano and dried thyme.

• Nutritional yeast (optional)

• Cashew cheese (optional)

Process

1. Boil the water, add 1 tbsp.of vegetable stock , stir and slowly add polenta while stirring to avoid clamps. Cook polenta according to the package ( I had 2-minute polenta, but the time can be up to 10 minute).

2. Add ready polenta into your casserole dish and spread evenly.

3. Cut your vegetables into str and cubes (if broccoli small Florettes)

4. Saute onions and garlic over medium high heat.

5. Add the veggies, except for tomatoes and sauté for 5 more minutes.

6. Add the tomatoes and spices , bring to a boil and lower the heat.

7. Preheat the oven 180C with airflow or 200C without.

8. Simmer for 10 minutes.

9. Then spread the vegetables on top of the polenta in the casserole ( If they are to runny, try not to add all the liquid).

10. You can add cashew cheese on top or nutritional yeast when it’s done.

11. Bake for 20 minutes.

12. Sprinkle some nutritional yeast and fresh pars on top.

Enjoy!