Mexican Polenta Casserole
This is a great recipe which can be frozen, thawed, made ahead of time and refrigerated. It is very flexible and keeps well. Serves 8.
Ingredients
1 medium onion, chopped (1 cup)
1 medium green pepper, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
1 pkg (10 or 12 oz) vegan ground beef *
1 can (14oz) diced low-salt tomatoes, undrained
1 can (15oz) black beans, drained & rinsed
1 cup salsa
1 1/2 cup frozen (or fresh) corn
3 Tbsp. chili powder
1 Tbsp. ground cumin
¼ tsp. cayenne pepper
2 tubes (16oz) cooked polenta
2 cups shredded vegan Mexican Style Shreds vegan cheese**
⅔ cup chopped fresh tomato
¼ cup snipped fresh cilantro or parsley
*I’ve used Abbot’s Chorizo flavored ground beef substitute, Lightlife Smart Ground crumbles, original and Mexican flavored. I could also use Beyond or Impossible meat as well.
**I’ve also used Violife Monterey Jack style shreds, and just like Cheddar Shreds. I think almost any vegan cheese shreds will work.
Instructions
Preheat oven to 375 degrees.
In a 12-inch skillet saute onion, green pepper, and garlic in 1 Tbsp. hot oil until tender.
Add vegan ground beef crumbles, chili powder, cumin, and cayenne for 5 minutes until everything is mixed and heated through.
Add beans, undrained tomatoes, salsa, and corn. Bring to boiling. Reduce heat, and simmer gently for 5 more minutes.
Grease a 3-quart rectangular baking dish with the remaining 1 Tbsp. of olive oil.
Cut 1 tube of polenta into ½ inch cubes. Press evenly into greased baking dish.
Cut the 2nd tube of polenta lengthwise then cut into ½ inch thick slices. Set aside.
Sprinkle 1 cup of cheese over polenta in dish. Then add the “beef” crumble mixture.
Arrange sliced polenta over top. Sprinkle with 2nd cup of shredded cheese. Top with tomato.
Bake uncovered for 35 minutes or until bubbly. Sprinkle with cilantro.
Let stand 15-20 minutes before serving. Makes 12 servings.