Ingredients
- 3 cups water
- 1 cup plain non-dairy milk soy, almond, rice etc.
- Salt and pepper to taste
- 1 cup coarse-ground polenta
- 2 oz. vegan grated Parmesan cheese or 1 oz. of Nutritional Yeast
- 3 Tbsp.. unsalted non-dairy butter
- 9 Tbsp. Olive oil
- 1 onion chopped fine
- 1 large eggplant cut into 1/2-inch cubes
- 12 oz. cherry tomatoes
- 8 oz. fresh mushrooms wild or cultivated, sliced thin
- 3 crushed garlic cloves
- 3 Tbsp. Italian Seasoning
- 2 Tbsp. Fresh Italian Parsley
- 28 oz. can of tomato sauce
- 16 oz. frozen spinach drained.
- 4 oz. of vegan mozzarella cheese shredded
Instructions
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Preheat oven to 400ºF.
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In large saucepan bring water and milk to a boil. Lightly salt the mixture and stir.
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Slowly pour in polenta while stirring back and forth. Reduce to a simmer. Cover, stirring often, until mixture is thick and smooth. Remove from heat and stir in Parmesan (or nutritional yeast) and butter. Stir in spinach and mix well. Salt and Pepper to taste.
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Pour polenta into 9 x 13 in. baking dish.
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In a large frying pan, heat a Tbsp. of olive oil. Add the onion and garlic and cook until the onion starts to brown. Transfer to mixing bowl and set aside.
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Add 1 Tbsp. of olive oil to same pan and cook mushrooms until they have released their liquid and are well browned. Transfer to mixing bowl.
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Heat 6 Tbsp. of the oil in the same pan. Add the eggplant and cook until golden.Tranfer to mixing bowl.
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Heat 1 Tbsp. of olive oil and cook cherry tomatoes until the tomatoes are lightly charred and about to burst. Transfer to mixing bowl.
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Add the tomato sauce, Italian seasoning, and salt and pepper to taste.
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Return to skillet and simmer until thick. Spread mixture evenly over polenta, then sprinkle with vegan cheese and fresh Italian parsley.
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Bake until warmed through and cheese is melted.
This looks delicious! Can you post the nutritional information?
Hi Barbara –
Unfortunately, the plugin that displays our recipes does not currently have the capability to generate nutritional information. There are several websites that allow you to add a recipe and generate nutritional information. We suggest MyFitnessPal. Hope you enjoy the recipe!
Why don’t your recipes ever give the number of servings? In a 9x 13 pan and with the ingredients, it looks like it will serve 8-10. I hesitate to make this for the 2 of us since I don’t want to be eating it for days (no matter how good it might be!).
Hi Dona,
Our apologies! We’ve added a serving size. It does indeed make 8 servings. If you hover over the serving size on the recipe, you will notice that there is a slider bar that pops up. You can then scale the recipe down to however many servings suits you. Thanks!