Savory Vegan Polenta Bake
This vibrant vegan polenta bake features creamy polenta combined with sautéed mushrooms, bell peppers, and aromatic herbs. A hearty, nutritious dish perfect for serving as a main or side, it complements tangy tomato sauce or a fresh salad beautifully. Enjoy every wholesome slice packed with rich flavors and textures.
ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup mushrooms, finely chopped
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar (optional)
steps
- 1.
Preheat the oven to 375°F and lightly grease a loaf pan.
- 2.
In a pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly until it thickens, about 5-7 minutes.
- 3.
In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- 4.
Stir in the bell pepper and mushrooms, cooking until softened, about 5 minutes.
- 5.
In a large bowl, combine the vegetable mixture with the cooked polenta, adding oregano, thyme, balsamic vinegar (if using), salt, and pepper.
- 6.
Pour the polenta mixture into the prepared loaf pan, smoothing the top.
- 7.
Bake for 25-30 minutes, or until the top is golden.
- 8.
Let cool slightly before slicing. Serve warm with your choice of sauce or salad.
