Layered Polenta Casserole
 
 
Author:
Serves: 6
Ingredients
  • 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
  1. Preheat oven to 375.
  2. 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.
  3. Combine the chopped spinach, tomatoes and sliced mushrooms in a bowl along with the basil, rosemary, salt, and pepper.
  4. 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.
  5. Add a ladle of sauce to the bottom of an 8" baking dish---just enough to coat the bottom.
  6. Place 9 slices of the polenta on the bottom and sprinkle with about ¼ C of the Parmezano Sprinkles.
  7. 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.
  8. Bake for 20-25 minutes.
  9. 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/