With the cooler temperatures arriving and the rainy season approaching, we are always up for a good piece of baked Polenta. And we like it stuffed with a rich and healthy layer of Vegan Bolognese.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Main Course, Side Dish
Cuisine: Argentinean-Inspired, Italian-Inspired, Latin American
Prepare the veggies. Chop the garlic, onion, and celery into medium to small dice. Also, shred the carrot.
Blend. Coarsely blend the walnuts on a food processor or immersion blender.
Crumble the tofu with your hands.
Stir-fry. In a large saucepan on medium heat, add the oil, and after 15 seconds add the garlic and onion.
Stir until golden. As soon as the onion is translucent, add the celery, followed by the walnuts and the tofu.
Optionally add wine. If you are using red wine, add it now and stir. It will bring up all the flavors that may be sticking to the bottom of the saucepan.
Carrot and Basil. Add the shredded carrots and fresh basil.
Stir in the tomato sauce. Set the heat to medium-low and stir every now and then. Let it cook for 30 minutes.
Final seasoning. Salt and pepper to taste.
Make the Polenta
Dice the vegan mozzarella into medium to large pieces, as they will melt later, and we want to keep some noticeable pieces of cheese. Keep about 6 dice for later.
Simmer. Set the vegetable stock to simmer and add a teaspoon of salt. In case you made a fresh stock, strain before using it.
Stir in. Start adding the polenta, little by a little while stirring. You should end with a thick, but still manageable paste.
Add "cheese". Add the diced vegan mozzarella until it slightly melts. Turn off the heat.
Assemble
Pre-heat the oven at 400ºF (200ºC)
Oil a pan. To facilitate the portioning, you can use a rectangle baking tray.
Set the first polenta layer, about ½ inch thick (1.5 cm), spreading evenly with a spoon or spatula.
Add the vegan ragout as a second layer, followed by the optional pitted green olives.
Add the rest of the polenta as the third layer.
Top with the remaining mozzarella dice and optionally add some vegan parmesan cheese before baking. It will create a nice golden crust on top.
Baking
Bake. Now we are ready to bake the polenta in a pre-heated oven for 15-25 minutes. Remember that all the components are already cooked, so we are only aiming to: melt the cheese, achieve a golden top, and make the mix come together as a whole.
Video
Notes
Quick Tips and Storage
Store in Fridge: Place any leftover baked polenta and tofu ragout in an airtight container and store it in the fridge for up to 3 days.Reheating: To reheat, you can either pop it in the microwave for about 2 minutes or reheat it in a preheated oven at 350°F (175°C) for 10 minutes. Either way, it'll taste just as fabulous as the first time!Freezing: If you're looking to keep it for longer, you can also freeze this dish. Just portion it out into freezer-safe containers and store. It will last up to 2 months in the freezer.Reheating from Frozen: When you're ready to eat, you can either thaw it in the fridge overnight and then reheat as above, or go straight from freezer to oven. If you choose the latter, bake at 350°F (175°C) for about 20-25 minutes.Meal Prep Option: If you're into meal prepping, this dish is a dream come true. You can prepare the polenta and tofu ragout separately and store them in individual containers. When you're ready to assemble and bake, just layer them in a baking dish and pop it in the oven. This way, you can enjoy a freshly baked meal without the daily hassle.