Thursday, April 3, 2008

Polenta Lasagna with Roasted Vegetables

I know it says polenta in the title, but I actually just used cornmeal. While I like the heartier texture of polenta, I never did like having to cook it for 20 minutes. Cornmeal cooks in a jiffy and has pretty much the same taste. Tomatoes and polenta go very well together, and roasting the other veggies adds a wonderfully smoky and sweet flavour to the whole dish.


INGREDIENTS
- 6 cups water
- 3 cups cornmeal
- 1-2 tsp salt
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 1/2 cup nutritional yeast
- 1/4 cup margarine
- 6 cloves garlic, roasted, chopped
- 2 cups frozen corn
- 12 cherry tomatoes, halved
- 8 oz thickly sliced mushrooms
- 1 28 oz can diced tomatoes, drained
- 1/2 jar pasta sauce, plus 1/2 cup
- 1 yellow pepper, roasted, sliced
- 1 red pepper, roasted, sliced
- olive oil for brushing
- vegan mozzarella cheese

METHOD:
1. Bring water to boiling in a large pot. Add salt and spices to the water, then whisk in cornmeal. When cornmeal has thickened, remove from heat and mix in margarine and nutritional yeast with a spoon. Working quickly, spread cornmeal mixture as thinly as possible on 2 cookie sheets (or one large sheet). Set aside to cool. When cool, slice into 9 strips.
Preheat oven to 250 degrees
2. Heat a large frying pan over medium heat. When hot, dry roast corn until it beings to lightly brown. Add in cherry tomatoes and mushroom, stirring constantly, until mushrooms begin to brown and soften. If veggies are sticking, add a few tbsp of water. Add in tomatoes and pasta sauce and bring to bubbling. Add in roasted pepper slices.
3. Spread extra 1/2 cup of pasta sauce on the bottom of a 9 x 13 baking dish. Place 3 strips of polenta over the sauce, and top with 1/2 of the tomato mixture. Repeat with 3 more strips and the other half of the sauce. Top with 3 more polenta strips, and brush lightly with olive oil. Top with vegan cheese.
4. Bake for 35-45 mins, or until bubbling and the cheese has melted.

10 comments:

carrie said...

I just found your blog.....I love it, so glad I found it. I wish my husband would do some cooking!!

Carrie said...

Mmm this looks good! I agree with you, I can't tell the difference between real polenta and cornmeal.

Eesh said...

That just look so damn lovely! I thought cornmeal was polenta. Or polenta was cornmeal just prepared and shoved in a tube. Every time I watch a cooking show and they're doing polenta they just cook up some cornmeal in broth. Perhaps I was mistaken then! Anyway, I'll have to try that sometime this week or next. I love me some lasagna =)

magpie said...

I love your recipes because they're always so homey and something I would actually make and feed to my family. This looks delicious :)

Anonymous said...

Yum.
I just wanted to say that I appreciate the work that you and your wife put into sharing your recipes with us.
I look forward daily to reading your innovative ideas!

Well done!

Josie

aTxVegn said...

I don't think I've commented before, but I LOVE your blog! Your pictures and recipes are wonderful.

Happy Herbivore! said...

what a great idea! i never would have thought to use polenta this way!

Solitary Dancer said...

This looks delicious! I am planning on trying this over the weekend. Can't wait!

deiatra said...

My husband, from India, was blown away by this recipe. Apparently the homemade polenta is very close to a comfort food from the mother land. We both enjoyed the final product, though I added a bit more tomato sauce to my portion and he enjoyed a drier dish.

Thanks!
deiatra's vegan kitchen

Anonymous said...

Yowza, yowza, this looks delicious.

I made Susan V's polenta lasagna last week, and think I'll try this one this weekend. I noticed you mention pretty frequently how you like to sneak greens into your kid's dishes; Susan V hides kale in a cheezy mushroom sauce, and I barely noticed it was there (then again, I'm a kale freak). You might want to check it out on fat free vegan