Comfort food: Polenta veggie casserole

Delicious, and love that all the veggies came straight from the garden! The casserole, modified slightly from Joy of Cooking , was a big hit with the crew. (Made four times as much as given below to feed everyone).

Served this with coleslaw and a marinated bean salad I threw together from a couple cans of kidney beans, chopped tomatoes, radishes, and salad dressing left over from the Garlic Festival (oil, white wine vinegar, chopped herbs, garlic, and salt and pepper). Yum!

Polenta veggie casserole

Oil

1 small onion, chopped

1 bell pepper, chopped

2 large cloves garlic, chopped

2 potatoes and/or turnips

2 medium summer squash

1/2 cup cornmeal or polenta

1/4 cup flour

Fresh thyme (or rosemary, or whatever you prefer)

1 tsp. salt and pepper

1 cup milk of your choice

2 eggs (can use flax “eggs”)

Sauté onion, pepper, and potatoes in oil for about three minutes, then add garlic and cook another minute or two, then add squash and cook another five minutes. In a large bowl, whisk together cornmeal, flour, cheese, thyme, and salt and pepper. In a small bowl, whisk together milk and eggs or equivalent. Preheat oven to 350ºF. Pour into dry ingredients and whisk together, then stir in vegetables. Pour into a greased 9″ pan and bake 35-40 minutes.

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This entry was posted in Casseroles and Baked Dishes, Salads and Pilafs, Vegan. Bookmark the permalink.

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