I love polenta & it’s a staple in a lot of European households.  I usually serve it in the form of cold cakes or as a hot porridge with marinara – so this time, I decided to try something a little different.


Ingredients: Photo1-13

3 cups vegetable broth

1/2 cup organic soy milk

1 cup polenta (corn meal)

1/2 a white onion, chopped

2 cups spinach

2 cups white mushroom, chopped

1 cup seitan, cubed

2 tablespoons sesame seeds

1/4 cup shredded vegan cheese

2 tablespoons olive oil

(dill, chili flakes, salt and pepper to-taste)


Instructions: Photo1-10

Bring broth and milk to a boil

While waiting, stir-fry onion, mushrooms, seitan and spinach in olive oil on medium heat and pre-heat the oven to 350 degrees

When broth comes to a boil, gradually add the polenta and whisk immediately and quickly, making sure there are no lumps

Once the polenta is mixed in thoroughly, add vegetable and stir until evenly combined

Fold into 2 quart baking dish, sprinkle with sesame seeds and vegan cheesePhoto1-11

Lightly spice with black pepper,  dill & chili flakes

Bake for 25 minutes (the top will crust and the inside will remain soft)

Let cool for 10 minutes before serving


Serves: 4 large or 6 small portions