1 pre-made polenta log (I used the sun-dried tomato & garlic variety), cut into 18 slices
2 C spinach, chopped
1 large tomato, chopped
2 C mushrooms, sliced
½ tsp basil
½ tsp rosemary
Salt and pepper, to taste
⅓ C bread crumbs or panko
½ C Parmezano Sprinkles (recipe below)
Parmezano Sprinkles: (from the Ultimate Uncheese Cookbook)
½ C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping ¼ tsp salt
Sauce:
4 Tbs Earth Balance margarine
2-3 cloves of garlic, minced
6 Tbs flour
1 C vegetable broth
¼ C almond milk
Salt and pepper, to taste
Directions
Preheat oven to 375.
To make the Parmezano Sprinkles (which I recommend making ahead of time) combine all of the ingredients in a food processor and process until you have little crumbles . . . then refrigerate.
Combine the chopped spinach, tomatoes and sliced mushrooms in a bowl along with the basil, rosemary, salt, and pepper.
To prepare the sauce, melt the Earth Balance and add the garlic. Saute about 2 minutes. Add the flour and whisk until smooth. Next, add vegetable broth a little at time, whisking constantly until everything is incorporated over medium heat. The sauce should begin to thicken. Slowly add in the almond milk, an ⅛ C at a time and whisk thoroughly. Season with salt and pepper.
Add a ladle of sauce to the bottom of an 8" baking dish---just enough to coat the bottom.
Place 9 slices of the polenta on the bottom and sprinkle with about ¼ C of the Parmezano Sprinkles.
Next, layer on the spinach mixture---pack it down if you have to, but get it all on there. Top with the remaining 9 slices of polenta, then remaining sauce, the bread crumbs, and another ¼ C of the Parmezano Sprinkles.
Bake for 20-25 minutes.
Let it sit for about 5-6 minutes before digging in. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/11/24/layered-polenta-casserole/