Amazing Mediterranean Vegan Polenta Casserole

This flavorful polenta casserole is a dish that is full of complex flavors and is perfect for a weekend lunch. With Mediterranean flavors and inspiration, this delicious vegan polenta and mushroom casserole will please vegans and carnivores alike.

By Clara Gonzalez - Last revised Nov 14, 2023. Published Nov 3, 2011.

Why I ❤️ it Recipe Ingredients Preparation

Polenta casserole.

Why I ❤️ it

I have to tell you that this is one of my all-time favorites; there are a lot of Mediterranean flavors to this, perfect for a late lunch on a lazy weekend (or, as we call it, "dunch"). Just add fresh salad, some freshly-baked bread (or just reheat it in the oven), and some white wine for an easy yet refined light, gluten-free dish.

Don't be afraid of the multiple steps. It looks more complicated than it really is, and remember, this is almost a one-dish meal, so there won't be much slaving over the stove. I, for one, will definitely be cooking this often.

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Utensils and tools

• Large saucepan or Dutch oven
• Large skillet or pan
• Lasagna baking dish

Ingredients

For the filling

• 2 tablespoons olive oil
• 1 white onion (large), cut into tiny cubes
• 1½ pound Portobello mushrooms
• ½ pound sun-dried tomato, cut into ½"-pieces
• 1 teaspoon salt (or more, to taste)
• ¼ teaspoon freshly-cracked black pepper (or more, to taste)
• ⅓ cup basil, chopped

For the tomato sauce

• 4 tablespoons olive oil
• 2 garlic cloves, crushed
• 5 tomatoes (large),  peeled, seeded, and chopped
• 1 teaspoon oregano powder
• 1 teaspoon salt (or more, to taste)
• ¼ teaspoon freshly-cracked black pepper (or more, to taste)

For the base

• 2 cups of quick-cooking polenta
• 1 cup sweet corn (or 1 can)
• ⅓ cup raisins (optional)
• 1 teaspoon salt
• 1 tablespoon white granulated sugar
• 2 tablespoons olive oil  (to grease the baking pan)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Make the filling

Heat the oil over very low heat. Add the onion, cook, and stir until the onions become translucent. Stir in mushrooms and sun-dried tomatoes. Simmer covered until the mushrooms are tender.

Season with salt and pepper to taste. Remove from the heat and add the basil. Set aside

Step 2: Make the sauce

Heat olive oil over very low heat. Add garlic and cook and stir until it releases its aroma, do not let it burn. Stir in the tomatoes and simmer covered until they are very soft. Add the oregano and season with salt and pepper to taste.

Using a potato masher, mash the sauce over the heat until there are no big clumps. Set aside

Step 3: Cook the polenta

Mix polenta, 1½ cup of water, sweet corn, raisins, salt, and sugar in a deep pot. Cook over medium heat, stirring constantly.

When the polenta is cooked, and it starts lifting from the bottom, remove it from the heat.

Step 4: Assemble the casserole

Preheat oven to 350ºF [175ºC]. Grease the baking dish with olive oil.

Pour half of the polenta mixture and spread in an even layer. Top with the filling and smooth it out. Spread the remaining polenta mix in an even layer and smooth it out with a fork.

Step 5: Bake

Cook in the preheated oven and cook until the top is lightly golden-brown (15-20 minutes).

Step 6: Serving

Serve alongside the tomato sauce.

Serving suggestions

Serve with fresh, green salad, olives, and warm bread, or this lovely halloumi salad.

Variations

You can add two layers of mozzarella cheese to the casserole if you don't need the dish to be vegan. You can also sprinkle some grated parmesan cheese for extra flavor.

You can add some Italian sausage removed from the case to the mushrooms when you sautee them if you want to add meat to the casserole.

If you can have dairy in your diet, you may also love this spinach casserole (with mushroom and quinoa).

Nutritional information

Calories: 553kcal - Carbohydrates: 23g - Protein: 36g - Fat: 35g - Saturated Fat: 14g - Cholesterol: 116mg - Sodium: 1642mg - Potassium: 765mg - Fiber: 2g - Sugar: 13g - Vitamin A: 1030IU - Vitamin C: 9.1mg - Calcium: 587mg - Iron: 2.2mg

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