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Veggie Polenta Casserole


This is a really excellent casserole! It tastes so rich and filling and the flavors are awesome. This recipe also shows, once again, why sometimes you have to take risks in cooking, because I never would have thought to combine these ingredients and spices in the same dish. My family loved it, too! The nutritional yeast makes it taste so cheesy, but it’s guiltless!

This is a savory recipe from the uber-talented Chocolate-Covered Katie.

Veggie Polenta Casserole

2-3 red, orange, or yellow bell peppers, chopped
4 cups zucchini, sliced (I used 2 medium, but think 3 would have been better)
1 small yellow onion, chopped
2 tbsp low-sodium soy sauce
4 cups baby spinach
1 tsp dried parsley
1 tsp dried dill
1 tsp onion powder
1/2 tsp oregano
1/2 tsp basil
2/3 cup (or more as desired) jarred or homemade pasta sauce
2 tbsp nutritional yeast (plus more to sprinkle on top)
1 cup cornmeal

Preheat oven to 350 degrees. Make the polenta–bring 3 cups water to boil, then add 1 cup cornmeal combined with 1 cup cold water and stir (or follow the instructions on your particular brand’s container). Pour cooked polenta in a greased 9″x13″ pan and bake for 25 minutes.

While the polenta is baking, sauté the zucchini, peppers and onion over high heat for 5 minutes. Then cover and simmer 5 more minutes. Add soy sauce and cook on low (covered) for 5 more minutes. Add all remaining ingredients (except cornmeal, of course). Stir and cover again. Cook until veggies are soft.

Remove polenta from oven, put the veggies on top, sprinkle with nutritional yeast, and bake again for 35 minutes.

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