Grilled veggie polenta bake

Over the years I've fallen in love with Polenta as it's gained popularity on a lot of menu's and in the gluten-free world. I am always looking for healthy alternatives for many meals needing a filling yet healthy substance. 

Polenta is made from cornmeal or semolina which makes it a great replacement for recipes containing wheat or gluten. Also making it safe for even the extreme dieters with celiac disease. Polenta to much of my surprise originated in northern Italy. Italians back in the day always considered this to be a rural meal for peasants, but its popularity has made it a vegetarian staple on many upscale menus today. It's healthy and tasty and with a little butter or fresh spices can be created into a savory and comforting dish that can be prepared a variety of different ways. Freshly made polenta has the consistency of grits but can be made into cakes for grilling or frying, or baked like I did. It's low in fat and only contains contains 73 calories per 1/2-cup servings. It may not be super high on the list for most nutrient dense food, but it does contain traces of calcium, iron, magnesium, phosphorus, sodium and zinc. However, the added clean, organic vegetables help to make this meal more health packed! The added garlic and onions help to cleanse your blood and boost your immune system, and mushrooms are a powerful antioxidant filled with B vitamins, vitamin C and protein.

Usually, polenta will need to cook for about 40-50 minutes on a stove top. Which can be time-consuming, so I recommend getting your polenta cooking as soon as you begin reading this, and then begin to work on your side ingredients or chopping for this recipe. You can buy premade polenta now at most markets, but as I always say: Fresh is best!

INGREDIENTS:

1 C organic polenta                                         4 Tbsp olive oil

4 cups vegetable stock                                  2 Tbsp butter

8 oz mixed mushrooms                                  1  Tbsp truffle oil

        1/2 onion chopped                       1/2 C "go veggie" parmesan

            1 bunch of kale                                      Salt & pepper to taste

    2 cloves garlic

DIRECTIONS:

First in a large saucepan pour your vegetable stock and polenta together. Letting the polenta slowly cook for 45-55 minutes or until consistency resembles grits. Preheat oven to 375, and prepare your pie dish with oil and set to the side. As polenta is still cooking, you'll then want to slice mushrooms and chop onion, garlic and herbs. Heat skillet with olive oil, garlic, and onion for 3-5 minutes. Once onions look a little clear, place the mushrooms and herbs in your plan. Cooking on low heat till mushrooms become soft. Turn off burner and place to the side. Hopefully, by now the polenta is finished, and you'll then want to spread your polenta evening in your prepared pie dish. Place in the oven for 20 minutes to " set" the polenta. Lastly, take your dish out of the oven, spread veggie and herb mixture evening on top and place back in the oven and bake for an additional 15 minutes. Once baking is done, take out of the oven sprinkle with your choice of parmesan. I have been loving " go veggie" vegan parm. It's dairy-free and tastes great! You can find this at most health food markets.  

What I love about this recipe is how easy and delicious it is! Very few ingredients, and when using fresh, the flavors alone speak for themselves creating a savory, gourmet and healthy dish you'll want to make over and over again.