Tag: ‎polenta

Recipe: Polenta Artichoke Bake

c92e845087e911e38b820e7db094518e_8Healthy and easy recipe – great for families and individuals because you’ll want leftovers!

(Serves 4)

Ingredients:
1-12 oz white beans, drained and rinsed
1-14 oz can diced tomatoes 1-20 oz spaghetti sauce (any flavor works)
1 yellow onion, diced
4 cloves garlic, minced
2 cup celery,
1/2 inch slice
3 cups fresh frozen artichoke hearts
2 tablespoons organic no-salt seasoning
1 tablespoon black pepper
2 tablespoons Italian seasoning
1 package polenta, cut into 8-1 inch rounds
1 teaspoon crushed red pepper flakes (add more/less depending on your love of heat)

Directions:
In large pot, on medium-high heat, water saute garlic and onion for 5 minutes.
Preheat oven to 350 degrees.
Add celery and artichoke hearts and saute 3 more minutes.
Add diced tomatoes, spaghetti sauce, spices and beans, mix thoroughly and heat through for at least 15 minutes.
In 9×11 baking dish, place polenta rounds in two rows of 4.
Carefully pour sauce over the polenta, spread evenly.
Bake 20-30 minutes, or until bubbling on top.
Garnish with fresh basil Serve warm with green salad on the side.
Enjoy!

I’ll see you at the table!

 

Recipe: Polenta Tomato Bake

polenta-tomato-bakeMy cooking juices are flowing… a new recipe emerges.
Ingredients:
Prepared polenta in tube, cut into 8 rounds
3 cups brussel sprouts, cut in half
1 15 oz can white beans, drained and rinsed
1 28 oz can stewed or crushed tomatoes
1 medium white onion, diced
4 cloves garlic, diced
1 tablespoon organic no-salt seasoning
1 tablespoon Italian seasoning
1 tablespoon black pepper
1 cup fresh basil, rough chop
1 cup Daiya Mozzarella cheese

Directions:
Preheat oven to 350 degrees. Bake brussel sprouts for 15 minutes on parchment lined baking sheet. While baking, use large pot to water sauté garlic and onion for 3 minutes on medium high heat. Turn heat down to medium and add beans, tomatoes, spices. Add baked brussel sprouts and mix throughly, turn down to low after about 10 minutes. You’ll be baking the dish later, so don’t over cook the veggies.
Using the same parchment paper, place the polenta rounds on the cookie sheet and bake 15 minutes.
Using a small lasagna dish, place baked polenta on bottom. Generously cover with tomato sauce. Bake for 20 minutes, or until sauce is bubbling on edges and middle. Sprinkle the fresh basil across top, with Daiya on top of basil. Return to oven for 5-10 minutes, or until Daiya is bubbly.
Serve immediately as only dish, or with green salad. Serves 4.