Best Polenta Vegetable Casserole Recipes

POLENTA AND VEGETABLE CASSEROLE

Polenta and Vegetable Casserole image

This is an excellent polenta recipe with a Mexican kick!!

Provided by Karen Gallinetti

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) tube polenta, cut into 1/2 inch slices
1 (16 ounce) can black beans
1 (15 ounce) can kidney beans
1 (10 ounce) can whole kernel corn
1 onion, chopped
1 green bell pepper, chopped
1 small eggplant, peeled and cubed
6 fresh mushrooms, chopped
1 (1.27 ounce) packet dry fajita seasoning
1 (8 ounce) jar salsa
1 cup shredded mozzarella cheese
⅓ cup black olives

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning.
Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.
Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 57.5 g, Cholesterol 12.1 mg, Fat 5 g, Fiber 14.8 g, Protein 17.8 g, SaturatedFat 2.2 g, Sodium 1633.4 mg, Sugar 6.4 g

POLENTA VEGETABLE CASSEROLE

POLENTA VEGETABLE CASSEROLE image

Categories Vegetable Dinner

Number Of Ingredients 19

Ingredients

2 cups fresh organic baby spinach
1 cup zucchini, chopped
1 cup broccoli, chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1 cup fresh tomatoes, chopped
1 cup fresh mushrooms, chopped
1 medium onion, chopped
1 tablespoon oregano
1 tablespoon basil
6 cloves garlic, chopped
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
1/8 cup water
3/4 jar pasta sauce, no or low salt
POLENTA
6 cups water
1 1/2 cups sundried tomatoes, soaked overnight & cut into small pieces
4 cloves garlic, minced
2 cups cornmeal

Steps:

Preheat oven to 350 degrees. Saute' vegetables, herbs and seasonings in water for 15 minutes until the vegetables are tender, adding more water if needed to prevent sticking. Mix in pasta sauce, reserving 1/4 cup. Meanwhile, bring 6 cups of water, sundried tomatoes and minced garlic to a boil. Then slowly add cornmeal, stirring constantly on low heat for 5 minutes until the cornmeal thickens. Spread 1/4 cup pasta sauce over bottom of 8 X 11 baking pan, then spread a layer of polenta over the sauce. Place a layer of the vegetable/sauce mixture on the polenta and then another layer of polenta and vegetable/sauce mixture. Sprinkle grated cheese over top. Bake in oven for 20 minutes until heated through.