I love polenta – it is such an easy dinner that is satisfying and impressive. I also love rich home made sauce – there really is nothing better. This brings the two together perfectly and only takes a few minutes of hands-on time. Plus, this gluten-free vegan dinner is a bit like lasagna, so it is sure to be an immediate hit in your kitchen. If you can’t find pureed tomatoes, feel free to substitute in marinara sauce, but then omit the herbs.
Mushroom Stuffed Polenta
4 cups vegetable broth
1 1/2 cup quick cook polenta
1/2 cup dairy free mozzarella cheese
2 Tablespoons vegan margarine
2 packages sliced crimini mushrooms
1 medium onion, diced
2 Tablespoons garlic, minced
1 red bell pepper, diced
1 Tablespoon Italian seasoning
1 jar (20 ounce) pureed tomatoes
1. Preheat oven to 350 degrees. Bring vegetable broth to a boil in a medium saucepan. Add polenta and stir constantly, about 3 minutes, until polenta is thick. Add mozzarella and margarine, stirring until both are melted. Allow to cool slightly.
2. In a medium frying pan, sautee mushrooms, onion, garlic, and bell pepper over medium-high heat, cooking until fragrant and vegetables are tender, about 6 minutes. Add the Italian herbs and the pureed tomatoes and simmer for 5 minutes until slightly thicker.
3. While the sauce is simmering, spread 1/2 of the polenta on a 9×13 baking sheet. When sauce is prepared, spread sauce on top of the polenta. Top with the remaining polenta. Bake for 12 to 15 minutes or until the polenta has formed a golden crust over the sauce. Enjoy while still warm.