Mexican Polenta Pie

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 1 medium green sweet pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pound veggie crumbles
  
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 15-ounce can black beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 cup bottled salsa
• 2 16-ounce tubes refrigerated cooked polenta
• 2 cups shredded Monterey Jack cheese
• 2/3 cup chopped fresh tomato
• 1/4 cup snipped fresh cilantro

Directions

1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add veggie crumbles, chili powder, cumin, and cayenne. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with mixture. Arrange sliced polenta on top; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.

Source

Slowcooker Vegetable Casserole

Ingredients

• 2 19-oz. cans cannellini beans
• 1 19-oz. can garbanzo or fava beans
• 1/4 cup purchased basil pesto
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1-1/2 tsp. dried Italian seasoning, crushed
• 1 16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1 large tomato, thinly sliced
• 1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
• 2 cups fresh spinach
• 1 cup torn radicchio

Directions

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.

2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

Source

Creamy Polenta with Sautéed Spinach and Mushrooms

Ingredients

• 4 cups simple marinara sauce (no meat or cheese, homemade or your favorite pre-made)
• Olive oil
• 4 cloves garlic, thinly sliced
• 2 bags pre-washed spinach
• 3 cups sliced fresh mushrooms (button, baby portabella or crimini)
• Salt, to taste
• 1 cup heavy whipping cream
• 1 cup veggie stock
• 2 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups polenta
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Freshly ground black pepper, for serving

In a medium saucepan, simmer marinara to keep warm until serving time. In a large skillet, heat about a tablespoon of olive oil over medium-high heat and add garlic. After 30 seconds, begin adding spinach, moving it around in the pan and adding more until it is all wilted. Add a sprinkle of salt, to taste, then remove the spinach to a strainer set over a bowl to drain some of the excess water off. Wipe out the skillet and add another tablespoon of oil, then over medium-high heat, sauté mushrooms with a pinch of salt. Remove to a bowl.

In a large saucepan, combine the heavy cream, chicken stock and water. Bring to a boil. Add the salt, then slowly pour in the polenta as a steady stream, stirring while you pour. Reduce the heat to simmer and continue stirring until the polenta is smooth and has large bubbles popping on the surface (like lava!). Simmer until very thick but not stiff, about 5-7 minutes. Take off heat and stir in butter and cheese. Spoon into bowls and top with a 1/4 cup of marinara sauce, then with the sautéed veggies. Serve immediately with extra grated Parmesan and freshly ground black pepper. Makes 6-8 servings.

Written by: Shannon Oelrich