Polenta Bake
Recipe: #8827
April 01, 2013
Categories: Casseroles, Beans, One-Pot Meal, Sunday Dinner, Oven Bake, High Fiber, Low Calorie, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This easy main dish came from a book by Robin Robertson, called Fresh from the Vegan Slow Cooker, and her directions say to cook this in the crock pot. I found it easier to clean up if I baked it in the oven instead. This dish is the ultimate in comfort food for us, since it is so warm, savory, and creamy. You can adjust the seasonings for your own taste."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (327.9 g)
- Calories 168.6
- Total Fat - 3.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 992.5 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 4.2 g
- Sugars - 1.6 g
- Protein - 4.2 g
- Calcium - 10.9 mg
- Iron - 1.5 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients together in a large mixing bowl and stir very well.
Step 2
Spray an oven-proof casserole with non-stick spray and then pour in mixture.
Step 3
Bake for 50 minutes in a pre-heated 350 degree oven.
Step 4
Remove from oven, stir well, and set aside to rest for 10 minutes before serving.
Step 5
It will look too soupy at first, but after it sits for the 10 minutes it will thicken up to perfection.
Tips
No special items needed.
0 Reviews
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