The flavors are Mediterranean, the concept Dominican. This delicious Vegan Polenta and Mushroom Casserole, perfect for weekend lunch, will please vegans and carnivores alike.
Why we ❤️ it
Sometimes an idea comes to me, it obsesses me, and although I have no clue how to make what I envision I can still feel, see or taste the result I want. This Polenta and Mushroom Casserole is one of those ideas.
Remember that cornmeal and beef casserole that I shared with you some time ago? Well, it turns out that I was obsessed about a similar recipe but with vegetables.
I think I cooked this at least three times before I got the result I wanted: I found a pack of sun-dried tomatoes I had bought some time before and completely forgot I had. That is just what the filling needed, a touch of that lovely smokey flavor and the chewy texture of the tomatoes.
I have to tell you that this is one of my all-time favorites; there are a lot of Mediterranean flavors to this, perfect for a late lunch on a lazy weekend (or, as we call it, "dunch"). Just add fresh salad, some freshly-baked bread (or just reheat in the oven) and some white wine.
Don't be afraid of the multiple steps, it looks more complicated than it really is, and remember, this is almost a one-dish meal, so there won't be much slaving over the stove. I, for one, will definitely be cooking this often.
Recipe
Vegan Polenta and Mushroom Casserole
Ingredients
For the filling
- 2 tablespoons olive oil
- 1 large white onion, cut into very small cubes
- 1.5 pound portobello mushrooms, [0.68 kg]
- 0.5 pound sun-dried tomato, cut into ½"-pieces
- 1 teaspoon salt, (or more, to taste)
- ¼ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
- ⅓ cup basil, chopped
For the sauce
- 4 tablespoons olive oil
- 2 cloves garlic, crushed
- 5 large tomato, peeled, seeded and chopped
- 1 teaspoon oregano (fresh leaves)
- 1 teaspoon salt, (or more, to taste)
- ¼ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
For the base
- 2 cups polenta
- 2.5 cups water
- 1 cup sweet corn, (or 1 can)
- ⅓ cup raisins, (optional)
- 1 teaspoon salt
- 1 tablespoon sugar (white, granulated)
- 2 tablespoons olive oil, (to grease the baking pan)
Instructions
To make the filling
- Heat the oil over very low heat. Add the onion, cook and stir until onions become translucent. Stir in mushrooms and sun-dried tomatoes. Simmer covered until the mushrooms are tender.
- Season with salt and pepper to taste.
- Remove from the heat and add the basil.
Set aside
To make the sauce
- Heat olive oil over very low heat. Add garlic and cook and stir until it releases its aroma, do not let it burn. Stir in the tomatoes and simmer covered until they are very soft.
- Remove the twigs from the oregano and add the leaves to the pan. Season with salt and pepper to taste.
- Using a potato masher, mash the sauce over the heat until there are no big clumps.
Pour into a sauce dish.
To make the base
- Preheat oven to 350ºF [175 .
- Cover a 2 quart-baking pan with olive oil.
- Mix polenta, water, sweet corn, raisins, salt and sugar in a deep pot. Cook over medium heat stirring constantly. When the polenta is cooked and it starts lifting from the bottom remove from the heat.
- Grease a 9"[23 cm] square baking pan.
- Pour half of the polenta mix and spread in an even layer. Top with the filling and smooth it out. Spread the remaining polenta mix in an even layer and smooth it out with a fork.
Place in the oven and cook until the top is light golden.- Serve with fresh, green salad, olives and warm bread.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
