I’m all about quick, easy, and minimal cleanup.
Because who wants to spend time scrubbing pots and pans when you could be cruising through your mom’s current scandalous book club selection?
Anyway.
“Tube” polenta gets the job done so you can have a little extra free time, and still enjoy a yummy in the tummy hot meal.
(You can’t inhale fistfuls of cereal for dinner alllll days of the week.)
I like throwing in seasonal fresh veggies, convenient jarred sauce, and of course “cheese” + herbs for an extra flavor boost.
Oh yeah.
This bad boy in particular includes crisp-tender asparagus, colorful bell peppers, sliced polenta rounds, evoo, sea salt, marinara (hello tomato basil!), savory nutritional yeast, dried oregano, freshly ground black pepper, spicy crushed red pepper flakes, a big ole handful of vegan shredded Parm, and last but not least, fresh basil!
Sprinkle toasted pine nuts on top for a little extra crunch and nutty flair.
P.S. If asparagus isn’t in season or you’re simply not a fan, try broccoli! Chop your broc into small florets so it can cook more quickly… or simply sear it in a pan with a splash of olive oil then add the veg to your dish right before serving. One extra pan couldn’t hurt that much.
P.P.S. Sun-dried tomatoes are welcome to this party if you happen to have them on hand. Flavor x 2351 right there!
P.P.P.S. I use thicker stalks of asparagus so they don’t cook too quickly and get mush. Mush veggies are not the most appetizing little characters, as you probably know.
One-Pan Baked Polenta with Marinara, Asparagus & Bell Peppers
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups chopped asparagus (2-inch pieces)
- 1 cup sliced multi color bell peppers (2-inch pieces)
- Sea salt, to taste
- 1 1-pound tube unflavored polenta; sliced into 12 rounds
- 1 cup marinara (I like Muir Glen tomato basil)
- 1 heaping teaspoon nutritional yeast
- 1/2 teaspoon dried oregano
- Fresh ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 1/3 cup vegan shredded Parmesan (I like Follow Your Heart); plus more for serving
- Fresh basil leaves, for topping
Instructions
- Heat oven to 425.
- Toss the asparagus and bell peppers in a 9×13 glass baking dish with the olive oil and salt.
- Arrange the 12 polenta rounds across the bottom of the pan, filling the gaps with the veggies.
- Bake for 10 minutes.
- Flip the polenta and veggies, then top the polenta with the marinara, nutritional yeast, oregano, black pepper, red pepper flakes, and Parmesan.
- Bake another 5 minutes, or until hot.
- Top with fresh basil.
- Serve with more Parmesan, black pepper, and red pepper flakes.