Vegan Mushroom and Polenta Casserole Recipe
Serving: 6 servings
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)
- ⅓ cup basil , chopped
For the tomate sauce
- 4 tablespoons olive oil
- 2 garlic cloves , crushed
- 5 tomatoes (large), peeled, seeded and chopped
- 1 teaspoon oregano (fresh leaves)
- 1 teaspoon salt (or more, to taste)
- ¼ teaspoon black pepper (freshly-cracked, or ground), (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 sugar (white, granulated)
- 2 tablespoons olive oil (to grease the baking pan)
Instructions
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.
Cook's 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
