Polenta is a cornmeal that is easily transformed into many different gluten-free dishes! The one I am introducing to you today is rich, colorful, satiating, and super nutritious!
Satiating Polenta Bake With Pistachio Zucchini Crust
You might also enjoy these Melt-in-Your-Mouth Leek, Polenta and Almond Patties
Ingredients: makes one casserole dish/serves 8-10 as a side
2 cups polenta
6 cups boiling water + 1 cube Knorr green onion stock
2 TBSP nutritional yeast
1 tsp mustard
1 TBSP onion flakes
1 TBSP apple cider vinegar
3 TBSP tomato paste
4 dates, soaked
1/4 cup pistachios, measured then shelled + crushed
2 cups grated zucchini (approx 4 small/2 medium) (you can also sub for cabbage)
1 TBSP balsamic vinegar
2 TBSP red wine vinegar
1 tsp mustard
Optional: 1 TBSP hoisin sauce (note: this is not GF!)
Spices to taste (I used lots of paprika!)
Nutritional yeast for sprinkling
Preheat oven to 180C and spray a casserole dish or a 8″ square baking tin.
Boil your veggie stock water/broth on the stove then add the polenta and stir vigorously over medium heat until combined and smooth.
Add your nutritional yeast and any other spices you’d like.
Lower heat to medium-low and stir occasionally for 3 minutes, then pour out into a sprayed casserole dish.
Bake for 25 minutes.
Steam your grated zucchini for 2 minutes.
In a food processor blend together the rest of your ingredients minus the pistachios until smooth.
Mix together your topping ingredients in a bowl until combined.
Take out your polenta and evenly spread out the topping. Bake for another 25 minutes, then set aside to cool.
Transfer to the fridge to set further, Serve hot or cold with more delicious veggies!
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