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Vegan Mexican polenta casserole recipe, great for busy holiday evenings


Vegan Mexican polenta casserole
Jessica Osterberg

Casseroles are wonderful, they are usually easy to prepare, make enough so you don’t have to cook the following night, and should be quite tasty. This casserole is no exception. It is simple to assemble and is so fulfilling that you’ll look forward to eating it again.

If you like chili and cornbread, then you will love this dish. It’s perfect for these cold winter evenings when all you want is something warm and delicious. Try using any veggie combination that suits you or what you have in the fridge. The veggies in the given recipe are only a guide but do make a great combination.

Ingredients:

2 pounds polenta (2-1 pound tubes found in produce section)

1-2 cups water

2 teaspoons cumin, divided

2 teaspoons chili powder, divided

2 teaspoons minced garlic

½ teaspoon salt

2 tablespoons olive oil

1 cup frozen corn kernels

1 cup frozen peas

1 cup carrots, diced

1 cup onion, diced

1-15 ounce can kidney, pinto, or black beans, drained and rinsed

1-8 ounce can tomato sauce

Directions:

Preheat oven to 375 degrees. In a large bowl mash tubes of polenta with 1-2 cups water for desired consistency, making sure it’s not too runny. Mix in 1-teaspoon cumin and 1-teaspoon chili powder. Set aside.

In a large skillet heat olive oil over medium heat. Add garlic, corn, peas, carrots, and onions, stirring occasionally until onions are clear and corn and peas are cooked thoroughly. Add beans, tomato sauce, 1-teaspoon cumin, 1-teaspoon chili powder, and salt and cook until heated through.

Spread half of polenta mixture into greased 8 x 11 baking dish. Top with bean and veggie filling. Finish with remaining half of polenta mixture. Bake for 30 minutes or until heated through and polenta topping begins to brown.

Servings: 6-8

Comments

  • Kayla 4 years ago

    Hey Jess, what is the best olive oil to use for cooking and which one for salads?
    Thanks

  • Jessica 4 years ago

    Kayla, I am certainly not an olive oil expert--I use the same one for both purposes. They only great advice I remember reading about olive oil is to check on the bottle and make sure it comes from one source. Some come from three or more different countries, so just make sure it's just from one. It should say on the label.

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