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.
VeggieGirl said
wow, that casserole dish looks so hearty!! yum!! and hey, as long as your meals/snacks taste good, who cares what they look like – although your dishes ALWAYS look great to me! :0)
Jill said
What is your tofu ricotta recipe – I have the one from Skinny Bitch but that’s it, and I LOVE ricotta!