Mexican Polenta Bake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup dry polenta meal (cornmeal)
3 cups water
3 tbsp nutritional yeast powder
3/4 tsp sea salt
Layers -
2 cans black or pinto beans 15 oz size approx 3 3/4 cups
1 3/4 cup finely chopped yellow or white onion
2 cups lightly packed baby spinach
12 oz jar green tomatillo sauce
12 corn tortillas
2 cans 14 oz each vegan enchilada sauce msg free
juice of 1 lime
2 cup grated soy cheese (I use cheddar or monterey jack instead)
3 tomatillos thinly slice skins removed
3/4 cup chopped kalamata olives pitted
3 green onions & 1/2 cup chopped cilantro (for garnish)
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Directions: |
Directions:Cook polenta and then stir in nutritional yeast, salt and margarine until well combined. Press into a lasagna size pan using a flat spatula greased with butter. Cover and chill overnight or for a couple of hours to set firmly. Preheat oven to 400ºf. Scatter one-half of beans and onion over polenta, then place all the spinach on top of beans and onions. Pour all the tomatillo sauce on spinach. Place 6 tortillas on top of spinach. Cover with remaining beans and onions. Pour 1 can enchilada sauce over top and sprinkle with juice of 1/2 of lime. Then spread remaining tortillas on top and pour the other can of enchilada sauce over and sprinkle with shredded cheese, Place sliced tomatillos on cheese and scatter olives on top. Sprinkle with juice of other 1/2 lime. Lightly cover pan with foil and bake for 30 minutes, then uncover and bake until brown and bubbly. Serve immediately and garnish with green onion and cilantro if desired. |
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