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Sunshine Vegan Polenta Bake

Sunshine Vegan Polenta Bake: A Flavorful Comfort Dish

Bring Sunshine to Your Table with This Vegan Polenta Bake

If you're yearning for a comforting, hearty dish that’s packed with nutrients, this Sunshine Vegan Polenta Bake is your perfect match. This dish combines the rich, creamy texture of polenta with a medley of flavorful vegetables and a touch of sun-dried tomatoes to create a meal that's as colorful as it is satisfying.

Why You'll Love This Recipe

  • Nutrient-Dense: Loaded with vitamins and minerals from a variety of vegetables.
  • Flavorful: The combination of herbs and sun-dried tomatoes brings a burst of sunshine to every bite.
  • Comforting: The creamy polenta base pairs beautifully with the vegetable topping.
  • Easy to Make: Perfect for a weeknight dinner but impressive enough for guests.

Perfect for Any Occasion

This bake is versatile enough to be served as a main course, a side dish, or even at a potluck. It’s vegan, gluten-free, and can easily be adapted with your favorite seasonal vegetables. Plus, it reheats wonderfully, making it an excellent option for meal prep.

Ingredients

  • 1 cup polenta
  • 4 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 cup chopped zucchini
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped sun-dried tomatoes
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup baby spinach
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish

Мethod of preparation

1. Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil. 2. In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until thick and creamy, about 15-20 minutes. 3. Once the polenta has thickened, stir in the nutritional yeast, salt, and pepper. Pour the polenta into the prepared baking dish and spread it out evenly. 4. In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers, zucchini, and garlic. Sauté for 5-7 minutes, until the vegetables begin to soften. 5. Add the cherry tomatoes, sun-dried tomatoes, dried basil, and oregano to the skillet. Cook for an additional 5 minutes, or until the tomatoes have softened and the flavors have melded together. 6. Stir in the baby spinach and cook until wilted, about 2 minutes. 7. Spoon the vegetable mixture over the polenta in an even layer. Place the baking dish in the preheated oven and bake for 20-25 minutes, until the vegetables are tender and slightly caramelized. 8. Remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves and serve warm. Enjoy your Sunshine Vegan Polenta Bake!

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