Ready-made polenta is one of those great standbys to keep in the fridge.
A low fuss, low effort dinner could be some grilled or stir fried veggies and some fried polenta chips, but since I'm trying to cut the cholesterol, I googled 'baked polenta recipe', hit 'image search' and clicked the images I liked the look of. This recipe is the love child of those recipes.
You can change the ingredients around based on what you have at hand and add more polenta layers if you have more than one pack. In essence, you want to make a sort of chunky stew and then sandwhich it between two layers of polenta which you'll bake in the oven until crisp. The difference in texture between those layers is what makes this meal.
I use nutritional yeast and salt mixed together to give it a crunchy, cheesy topping, but for the dairy or soy-cheese enabled, please feel free to cover the top with the melting stuff.
Ingredients
Preheat the oven to 190c. This recipe will use the hob and the oven. On the hob, in a large frying pan, fry chopped onions, garlic and celery on medium heat for 3-4 minutes until the onions soften. Add carrot, pumpkin, herbs and a little salt, and leave on the same medium heat, stirring occasionally to get colour on all sides of the veg until the pumpkin starts to soften, about 10 minutes.
Brush a baking dish with a little olive oil and leave in the oven to heat for ten minutes.
Return to the hob: add the tinned tomatoes, hot water, lentils, sausages and a dash of balsamic vinegar, then tun the heat up and leave on the hob for another 10-15 minutes until the pumpkin is fork tender.
Remove the tray from the oven and arrange polenta slices on the bottom layer, then add the stew on top, then arrange another layer of polenta slices on top. Brush the top polenta slices with olive oil, sprinkle liberally with nutritional yeast flakes and grind some sea salt all over the top (cheese is actually quite salty). Put in centre of oven for 20 minutes.
A low fuss, low effort dinner could be some grilled or stir fried veggies and some fried polenta chips, but since I'm trying to cut the cholesterol, I googled 'baked polenta recipe', hit 'image search' and clicked the images I liked the look of. This recipe is the love child of those recipes.
You can change the ingredients around based on what you have at hand and add more polenta layers if you have more than one pack. In essence, you want to make a sort of chunky stew and then sandwhich it between two layers of polenta which you'll bake in the oven until crisp. The difference in texture between those layers is what makes this meal.
I use nutritional yeast and salt mixed together to give it a crunchy, cheesy topping, but for the dairy or soy-cheese enabled, please feel free to cover the top with the melting stuff.
Ingredients
- Ready-made polenta, sliced
- 1 red onion, chopped
- 1 stick celery, chopped
- 1 can chopped tomatoes
- 2 carrots, sliced
- half a can of puey lentils (leftovers from another a previous night’s dinner)
- 3 marks and spensor 100% meat sausages (leftover from Mr Umami's lunch), sliced
- 1.5 cups peeled and diced pumpkin (I used a potato peeler) OR sweet potato, diced and peeled.
- Quarter teaspoon dried oregano
- Sprig of fresh rosemary
- Dash of balsamic vinegar
- Sea salt
- 1-2 cloves garlic, peeled and chopped
- Extra virgin olive oil
- Nutritional yeast flakes
- Salt
- Olive oil
Preheat the oven to 190c. This recipe will use the hob and the oven. On the hob, in a large frying pan, fry chopped onions, garlic and celery on medium heat for 3-4 minutes until the onions soften. Add carrot, pumpkin, herbs and a little salt, and leave on the same medium heat, stirring occasionally to get colour on all sides of the veg until the pumpkin starts to soften, about 10 minutes.
Brush a baking dish with a little olive oil and leave in the oven to heat for ten minutes.
Return to the hob: add the tinned tomatoes, hot water, lentils, sausages and a dash of balsamic vinegar, then tun the heat up and leave on the hob for another 10-15 minutes until the pumpkin is fork tender.
Remove the tray from the oven and arrange polenta slices on the bottom layer, then add the stew on top, then arrange another layer of polenta slices on top. Brush the top polenta slices with olive oil, sprinkle liberally with nutritional yeast flakes and grind some sea salt all over the top (cheese is actually quite salty). Put in centre of oven for 20 minutes.
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