This easy baked polenta casserole uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it's almost so embarrassingly easy to make, but such a crowd-pleaser. Use a really flavorful prepared marinara—roasted tomato, garlic, mushroom, or chunky vegetable. Adapted from Vegan Express by Nava Atlas. Serves: 6
- 2 to 3 cups good-quality marinara sauce (depending on how saucy you like your dishes!)
- 18-ounce tube polenta, cut into ½-inch-thick slices
- 2 medium zucchinis, sliced ¼-inch thick
- 6 to 8 ounces baby spinach, steamed until just wilted
- 1 ½ cups grated mozzarella-style vegan cheese
(or use a spicy vegan cheese like pepperjack)
- Sliced fresh basil leaves for garnish, optional
1 Preheat the oven to 425º F.
2 Spread the bottom of a shallow 2-quart baking dish with a little of the marinara sauce, then arrange the polenta slices in a single layer.
3 Arrange the zucchini slices over the polenta, followed by the spinach.
4 Pour the remaining sauce evenly over the surface, then sprinkle evenly with the cheese.
5 Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, or until the cheese is melted and bubbly.
6 Let stand for 5 minutes or so, then serve. Garnish each serving with fresh basil if desired.
Per serving: 257 calories; 14g fat; 920mg sodium; 26g carbs; 6g fiber; 6g protein
Photos: Hannah Kaminsky
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This casserole is AH-mazing. Our store was out of vegan mozzarella and pepper jack, so we had it with cheddar. Everyone (vegan and non-vegan) loved this meal. Thank you for a GREAT recipe!
eric appleby says
First time was a disaster, second time very good. The zucchini Must be steamed at least 12 minutes or it will be raw when pulled from the oven. We suspected that would be the case and after steaming the second time it was fine.