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Amazing Mediterranean Vegan Polenta Casserole

  • EspaƱol
Portions: 6 servings

Calories: 419kcal

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.

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Polenta casserole.

Polenta casserole.

Why I ā¤ļø 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.

Polenta casserole recipe

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This easy to make, flavorful meatless polenta casserole with mushroom filling will please vegans and carnivorous alike.

Course: Dinner, Lunch
Inspiration: Mediterranean
Category: mushroom casserole vegan, polenta recipe vegan, Vegan Casserole, vegan polenta dish
Author: Clara GonzƔlez

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins

Utensils and tools

  • Large saucepan or Dutch oven
  • Large skillet or pan
  • Lasagna baking dish
Polenta casserole.
Polenta casserole.

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)
  • ā…“ 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)
  • ā…“ 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

Adding salt to the mushroom filling.
Adding salt to the mushroom 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

Crushing the tomatoes.
Crushing the tomatoes.

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

Cooking the polenta.
Cooking 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

Adding the layer of mushroom.
Adding the layer of mushroom.

Preheat oven to 350ĀŗF [175ĀŗC]. 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

Baked casserole.
Baked casserole.

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

Step 6: Serving

Polenta casserole served with tomato sauce.

Serve alongside the tomato sauce.

Top tips

  • If you don't have peeled tomatoes, just make a superficial cross cut at the bottom of the tomatoes and dunk them in abundant boiling water. Remove from the water when the peel starts to come off and finish peeling.
  • If the polenta is sticking to your spatula or fork just grease the spatula with olive oil, the polenta will slide right off.
  • You can use ground cornmeal instead of polenta too, but the texture and consistency will be a bit different.
Vegan polenta casserole with mushrooms.
Vegan polenta casserole with mushrooms.

Serving suggestions

Serve with fresh, green salad, olives, and warm bread.

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.

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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More: casserole recipes meatless recipes dinner recipes

FAQs

What is polenta?

Polenta is a type of ground corn that is a traditional Italian ingredient. Polenta is slightly coarser than cornmeal.

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Vegan Mushroom and Polenta Casserole Recipe

Ingredients

For the filling

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

For the sauce

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

For the base

  • 2 cups polenta
  • 1½ cup water
  • 1 cup sweet corn (or 1 can)
  • ā…“ cup raisins (optional)
  • 1 teaspoon salt
  • 1 tablespoon sugar (white, granulated)
  • 2 tablespoons olive oil Ā (to grease the baking pan)

Instructions

Make 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

Make 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

Cook 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.

Assemble

  • Preheat oven to 350ĀŗF [175ĀŗC]. 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.

Bake

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

Serve

  • Serve alongside the tomato sauce.

Notes

If you don't have peeled tomatoes, just make a superficial cross cut at the bottom of the tomatoes and dunk in abundant boiling water. Remove from the water when the peel starts to come off and finish peeling.
If the polenta is sticking to your spatula or fork just cover them in olive oil, the polenta will slide right off.

Nutrition

Calories: 419kcal

Originally published on Nov 3, 2011

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  1. Chris Peltz

    November 09, 2020 at 10:50 am

    Is the ratio of Polenta to Water correct? I usually make it a 1:4 ratio. With close to a 1:1 ratio, the result is extremely course and not something that can be eaten -- even if you cook it for a long time.

    Reply
    • Tia Clara

      November 17, 2020 at 2:26 pm

      It worked for me. Bear in mind that the vegetables release some water while baking.

      Reply
  2. Wendy

    November 29, 2015 at 1:25 pm

    Hi, I'm a new vegan and I'm loving your vegan recipes. Can you tell Me how long to leave this in the oven for?

    Reply
    • Tia Clara

      December 03, 2015 at 12:43 am

      About 20 mins, or until the top is light golden.

      Reply
  3. Catherine Tactuk

    December 07, 2012 at 6:10 pm

    Hello Aunt Clara.

    Is polenta the same thing as cornmeal?

    I want to try this recipe.

    Reply
    • Tia Clara

      December 07, 2012 at 6:19 pm

      They're close, but not the same. You can find polenta in the grain section of the supermarket (or ask).

      Reply
  4. Julie

    December 27, 2011 at 11:12 am

    Hi!! Hats off to you for this website and its contents! I was born in th US but my family is originally for DR, as well as my husband. I have to say the first recipe that I tried was Pasteles en hoja. To say the least compliments did not stop all night my family loved it. My hubby said they are better than his moms lol if that says how GREAT they are. FYI just printed a few more recipes to try for New Years!

    Reply
  5. Tonia

    November 11, 2011 at 7:57 am

    This looks delicious. I love that you have so many vegetarian recipes, and the others are adaptable!

    Reply
  6. Dessie

    November 10, 2011 at 9:01 am

    I can't wait to try this recipe. My sister is a vegetarian so it will be great for her too. Thanks Aunt Clara!

    Reply
  7. leaf (the indolent c

    November 03, 2011 at 8:10 am

    This looks seriously scrumptious, with warmth and comfort factor. Great idea and beautifully executed!

    Reply
  8. Terrisita Grant

    November 03, 2011 at 8:07 am

    I love this recipe, and look forward to trying my own variation!! Polenta is one of my favorites. I am coming to the DR next week (Sosua area) to explore the idea of living there. Where are you located?? One of the reasons we are leaving Florida (to either the DR or Ecuador) is we want a more sustainable lifestyle, in a more friendly, healthy environment. I would be very interested in finding organic sources (I intend to garden too!) for fruits and vegetables.Your site has been inspiring, and I enjoy each new entry. Thanks!!

    Reply
    • Tia Clara

      November 03, 2011 at 6:26 pm

      I live in PuntaCana, and I really have no experience living in the Sosua area. I would suggest that you visit our friends at DR1.com and enquire there.

      Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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