Vegan Vegetable and Polenta Bake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 cups vegetable stock
- 1 ⅔ cups instant Polenta
- ¾ cup vegan cheese (shredded)
- 2 Tbsps olive oil
- freshly grated Nutmeg
- salt
- peppers
- 1 onion (finely chopped)
- 2 cloves garlic cloves (crushed)
- 1 ½ cups Mushrooms (finely chopped)
- 2 cups canned, chopped Tomatoes
- 1 cup preserved, roasted Artichoke (drained)
- ¾ cup Pine nuts
- To garnish
- Basil (torn into strips)
Preparation steps
1.
Heat the oven to 180°C (160°C fan) 375°F, gas 5. Grease a baking tray.
2.
Place the stock in a pan and bring to a boil. Add the polenta and cook, stirring continuously until the mixture is thick. Stir in the cheese and half the oil and beat well. Season to taste with nutmeg, salt and pepper. Simmer for 20-30 minutes, stirring, until the mixture leaves the sides of the pan.
3.
Spread the polenta onto the baking tray and leave until cold.
4.
Heat the oven to 180°C (160°C fan) 375°F, gas 5. Grease a baking dish.
5.
Heat the remaining oil in a frying pan and cook the onion, garlic and mushrooms until softened. Stir in the tomatoes and pour into the baking dish. Season to taste with salt and pepper.
6.
Cut the polenta into rounds or slices and arrange on top of the tomato mixture. Bake for 15 minutes.
7.
Place the artichokes on top and sprinkle with pine nuts. Bake for a further 10-15 minutes until piping hot and bubbling.
8.
Garnish with basil.
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