Using Kath as an inspiration, I made a Polenta Casserole tonight!
The bottom layer of my casserole consisted of black beans, diced tomatoes, mild green chili peppers, bell peppers, and an assortment of SPICY spices!
Next, I topped it with soft polenta and tofu ricotta. I don’t have any vegan cheese on hand since I tend to eat it too quickly so I made the ricotta using tofu, lemon, and garlic. Not the traditional tofu ricotta but it was the flavor I was after so it worked out!
I baked it in the oven at 375* until the polenta got thick and the tofu browned a bit on the top.
I served my casserole with Trader Joe’s Brittany Blend and in the end, drizzled the bowl with 1/4 cup soy yogurt.
It wasn’t pretty, but boy was it good! This super filling meal was 404 calories, 22 grams of protein, and 14 grams of fiber.