Tag: polenta

Polenta Bake

polenta

 

One of my favorite convenience foods is the pre-cooked polenta the comes in the tube.  You can usually find it in the produce section by the tofu, don’t ask me why.  This is my favorite way to use the polenta and it is quick and easy, so it is great for a weeknight dinner.  You can add anything that you would like for the toppings, so it is also good for cleaning veggies that need to be used out of your fridge.    Just serve it with a salad and you will have a great meal.

 

Polenta Bake

Serves 4

 

1 tube of pre-cooked polenta

1 jar of pasta sauce

1 cup soy ground beef style crumbles, TVP or diced veggie sausage (optional)

2 cups diced veggies such as spinach, zucchini, tomatoes, peppers or olives (optional)

1 cup vegan mozzarella cheese

Preheat the oven to 375.  Slice the polenta into 1/4 inch rounds and line the bottom of a small baking dish with them.  In a small sauce pan over medium heat combine the sauce, crumbles and veggies.  Once it is heated through top the polenta with the sauce and the cheese.  Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly.  Let cool for at least 5 minutes before serving.

 

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Polenta Pizza

polenta

polenta

Since my daughter had her surgery she can’t eat really crunchy or hard food, but she wanted to have some veggie pizza.  I made this pizza for her with a polenta crust.  The polenta holds all the toppings really well, but it softer than a regular crust.  This is not a pizza that you can pick up to eat, but the polenta is so good with all the veggies.  I topped this pizza with tofu ricotta and lots of veggies.  The polenta crust is great with any pizza toppings that you like though.

 

Polenta Pizza

 

2 cups Polenta (not the kind in the tube the is already cooked)

1 tsp salt

pepper to taste

Pizza toppings of your choice:  spinach, tomatoes, mushrooms, tofu ricotta, broccoli, artichokes, olives, peppers, vegan cheese, veggie sausage or pepperoni

Cook the polenta according to the package directions until it is very thick.  I do not use the instant, so I boil the polenta in 6 cups of water for about 20 minutes.  Stir it frequently.  Stir in the salt and pepper.  Pour the polenta onto a large lightly oiled sheet pan and smooth it out.  Let it sit at room temperature for at least an hour so it can firm up.  Preheat the oven to 400.  Once the polenta is firm bake it for 20 minutes.  Take it out of the oven and add you toppings.  Bake it again for another 15-20 minutes until the polenta begins to brown around the edges and on the bottom.

 

Tofu Ricotta

 

1 block of firm or extra firm tofu drained and pressed

The juice of 1 lemon

5 TBSP of nutritional yeast

2 TBSP Italian seasoning

salt and pepper to taste

Combine all of the ingredients and mash them together.  I like to use a potato masher for this.  It should have the texture of ricotta cheese when it is mashed.  Let is sit in the fridge for at least 30 minutes before you use it.

This is great as a pizza topping, for lasagna or stuffed shells.

 

 

 

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Ratatouille with Polenta

 

 

I hope everyone had a wonderful Thanksgiving.  We had such a great time with our family and ate way to much of course.  This ratatouille recipe is great way to get in a bunch a veggies after all the not so good for you holiday food.  It is very filling and warm, so perfect for the fall weather.  I baked mine in individual portions, but it would be just as great in a larger casserole dish.  The ratatouille could also be served on its own or with the polenta as a side dish.

Ratatouille

2 TBSP olive oil

1 large eggplant cut into 1/2 inch cubes

3 medium zucchini cut in 1/2 inch cubes

2 cloves minced garlic

1 14oz can of tomatoes or 3 fresh diced

2 tsp herbs de provence

salt and pepper to taste

1/4 cup fresh basil chopped

3 cups of prepared polenta (follow package directions)

 

Heat 1 tbsp of oil in a large skillet.  Add the eggplant and sauté about 5 minutes until it starts to soften then remove it from the pan.  Add the remaining oil to the pan and sauté the onion for about 5 minutes. Add in the zucchini and garlic and sauté for a couple more minutes.  Add in the herbs, salt, pepper, tomatoes and the cooked eggplant and simmer for about 10 minutes.  Stir in the fresh basil.  Put the ratatouille into a baking dish and top with the polenta.  Bake at 375 for 20 minutes.

 

 

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