Polenta, ground cornmeal, is a delicious topping for this Southwest style casserole. I use Bob's Red Mill brand that cooks in less than 5 minutes. This bake combines plant-based ground, peppers, onions, beans, fire roasted tomatoes, enchilada sauce and spices topped with vegan cheddar shreds and polenta with corn. It's a great dish to feed a hungry family and it might just shake up Taco Tuesday. Yum.
INGREDIENTS
3 poblano peppers, seeded & finely chopped
1 onion, chopped
12 oz plant-based ground
1 large clove garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp salt
15 oz can black beans, drained and rinsed
10 oz can Rotel fire-roasted tomatoes
10 oz can red enchilada sauce
7 oz vegan cheddar cheese, shredded
(Polenta)
3 cups water
3/4 cup polenta
1 cup corn, frozen or canned
1 Tbsp vegan butter
(Topping)
1 Tbsp vegan butter
2 tsp Cholula sauce (or other hot sauce)
2 Tbsp Fresh cilantro, chopped
DIRECTIONS
1. Preheat the oven to 400°F. If using baking dish, spray 9"x 9" baking dish with cooking spray.
2. In an oven-proof skillet over medium heat with a 1.5 Tbsp oil, sauté hatch/poblano peppers and onion until soft, approximately 7 to 8 minutes. Season well with salt. Add plant-based ground and cook until browned, approximately 8-10 minutes. Add garlic, cumin, chili powder, oregano and salt; continue to cook 1 minute. Stir in black beans, fire roasted tomatoes and enchilada sauce. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat. Taste and season with additional salt if needed. (If using baking dish, transfer mixture to baking dish). Sprinkle vegan cheddar shreds over mixture. Set aside while preparing polenta.
3. Place a saucepan over high heat with 3 cups water and corn. Once boiling, whisk in the polenta. Season with salt and pepper, reduce the heat to medium-low, and continue to stir until thicken, approximately 5 minutes. Remove from heat and stir in 1 Tbsp vegan butter.
4. Pour the polenta over mixture in skillet(or baking dish. Smooth carefully with spatuala. Bake 20 minutes.
5. While casserole is baking, mix the vegan butter and cholula sauce together.
6. When casserole ready, spread/brush cholula butter over top of polenta and sprinkle with chopped cilantro. Let stand 10 minutes before serving. Serve with vegan sourcream(optional).
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