Delicious Baked Polenta with Tomato Sauce and Veggies
INGREDIENTS
Tomato & Mushroom Sauce:
2 chopped onions
2 cups sliced mushrooms
4+ garlic cloves
tomato puree (approx. 2 cups)
2 cans diced tomatoes
fresh/dry thyme
dry oregano
Italian herb mix
2 bay leaves
turmeric
ginger.
Green Vegetable Layer:
1 large chopped onion
4 cups greens (spinach, Swiss chard, or kale)
garlic powder.
Polenta Base:
3 cups dry instant polenta
12-13 cups water
oregano
garlic/onion powder
Optional:
Thinly sliced eggplant
nutritional yeast
INSTRUCTIONS
1. Prepare Sauce (0:15 – 5:21): Sauté onions and mushrooms until browned. Add garlic, herbs, spices, and tomatoes. Simmer on low until thickened.
2. Prepare Greens (7:06 – 9:58): Sauté onion, then add greens and a splash of water. Cook on medium-low until wilted; season with garlic powder.
3. Cook Polenta (10:28 – 13:46): Bring seasoned water to a boil, reduce to low, and gradually whisk in polenta until creamy.
4. Assemble (14:38 – 21:05): In a baking dish, layer sauce, eggplant slices, polenta, and greens. Repeat layers, optionally sprinkling with nutritional yeast.
5. Bake (16:44 – 22:00): Bake at 400°F for 40–60 minutes until the sides are crispy.
Let rest for 30 minutes before serving.