2oz.vegan grated Parmesan cheese or 1 oz. of Nutritional Yeast
3Tbsp.. unsalted non-dairy butter
9Tbsp.Olive oil
1onionchopped fine
1large eggplantcut into 1/2-inch cubes
12oz.cherry tomatoes
8oz.fresh mushroomswild or cultivated, sliced thin
3crushed garlic cloves
3Tbsp.Italian Seasoning
2Tbsp.Fresh Italian Parsley
28oz.can of tomato sauce
16oz.frozen spinachdrained.
4oz.of vegan mozzarella cheeseshredded
Instructions
Preheat oven to 400ºF.
In large saucepan bring water and milk to a boil. Lightly salt the mixture and stir.
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.
Pour polenta into 9 x 13 in. baking dish.
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.
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.
Heat 6 Tbsp. of the oil in the same pan. Add the eggplant and cook until golden.Tranfer to mixing bowl.
Heat 1 Tbsp. of olive oil and cook cherry tomatoes until the tomatoes are lightly charred and about to burst. Transfer to mixing bowl.
Add the tomato sauce, Italian seasoning, and salt and pepper to taste.
Return to skillet and simmer until thick. Spread mixture evenly over polenta, then sprinkle with vegan cheese and fresh Italian parsley.