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Simple and easy bean and leek polenta casserole is a fabulous vegan dinner.
This bean and leek polenta casserole is another cheap and filling comfort food recipe. It’s simple to make, creamy, savoury and healthy. This baked dish is also easily customisable, so you can use up any leftover veggies. Great as a nutritious side dish or as a no-fuss main with a green salad.
I grew up eating lots of polenta dishes. My mom used to make a casserole filled with cheese, sour cream and onions, it was amazing. I’ve been wanting to post a vegan version of this childhood classic for a while now, but I never had the time to photograph it. Plus let’s be honest, it’s not the most photogenic food…
Nowadays I really struggle to find time creating recipes for the blog. I am often fully scheduled with food photography and recipe developing, so I always have a bunch of food around me. It’s definitely not a complain, it simply means I have so much leftover in my kitchen, that if I cook anything more I would simply have to through that away (which I never do). Plus I like to cook double amount of certain recipes, so I have enough food to play around with styling and different settings. However doubling the recipes can be also a great base for new recipes. A few weeks ago I photographed some delicious polenta medallions for Forks Over Knives and I had way too much cooked polenta remaining. So I had the great opportunity to mix up this baked good. I really love beans with polenta, so I decided to make this nourishing combination into tasty casserole. It’s so delicious and so stupidly easy.
Though you don’t find a lots of polenta dishes on my blog, it is an absolutely staple in my kitchen. Why? Because polenta is super cheap, very satisfying and extremely versatile. I often make soft polenta as a side dish, but I even more love and appreciate ‘hard’ polenta. Little grilled cubes, layered polenta cakes and filling casseroles. This casserole is really amazing with almost every possible veggie, so feel free to change the ingredients to your taste. Also, if you don’t want to use cashew cream, you can also use other nuts or seeds, a heavier plant milk or a simple tomato or roasted bell pepper sauce. Always delicious!
PrintBean and Leek Polenta Casserole
- Total Time: 1 hour
- Yield: 3-4 1x
Ingredients
- 1/2 cup dry polenta
- 1 small onion
- 1/2 leek
- 2 cups of veggie broth
- 3 cloves of garlic
- 1 tsp red chili flakes
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1/2 cup of cooked black beans
- 1/2 cup of frozen green peas
- 1/2 cup of cashews, preferably soaked
- salt, pepper
- optional: unsweetened soy yogurt to serve
Instructions
- Slice onion and leek thinly, mince garlic and add to a pot with polenta, veggie broth, chili flakes, basil, oregano, salt and pepper.
- Bring to a boil, then reduce heat to medium-low. Cook for about 30 minutes, until all liquid has been absorbed. Stir frequently so polenta doesn’t stick or burn.
- Meanwhile process cashews in a blender with enough water so you get a thick cream (I used about 2/3 cup).
- Remove polenta from heat. Stir in beans, peas and cashew cream.
- Spread polenta evenly in a baking dish using a rubber spatula.
- Bake the casserole at 180C/350F for about 20-25 minutes, or until it is heated through, puffed and golden. Enjoy!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Main
- Cuisine: Vegan
That is such a lovely interesting combo! I keep seeing all these polenta recipes lately! I need to cook some of mine up STAT!
Yes, you should! Polenta is amazing 🙂
This recipe sounds delicious. And you managed to make it extremely photogenic. Very nicely done 🙂 I have never actually cooked with polenta. I think this is going to be the recipe that changes that for me.
Thank you so much, Esther!
You should definitely try polenta, it’s such a lovely food 🙂
Wow! This is a beautiful como, Evi. I love how this casserole is chock full of healthy ingredients! Have a lovely long weekend my friend! 🙂
Thank you so much, Anu! 🙂
So every time you remind us that the dish in your post is cheap, I think, “no way!!” And the fact that you made a decidedly non-photogenic dish look so… photogenic: big props to you, Evi! 🙂 I can really tell how much care and love you put into each photograph. Meanwhile, I am right there with you in the food photography = LOTS of food around the house. It must be one of the reasons why I make so many snacks… you can never have too many of those. LOL.
Btw, it’s so awesome that you have a featured recipe in Forks over Knives! I have to go check that out now and pin this gorgeous polenta dish, of course! Happy Monday, Evi! xoxo
Cheap recipes….it’s always a tricky question. Like we talked about kale last time. Some ingredients are super cheap in the US and totally expensive here. Also some ingredients were ridiculously cheap in Hungary and expensive here. And the other way around too. However in “real life”, so when I’m not blogging we usually eat very inexpensive foods: rice, beans, potato, pasta, etc. 🙂
And thank you for the photo comments. Both. You are really encouraging. I always want to post casserole recipes, but I usually don’t even try to photograph them, coz I know they will look ugly anyway 😀
P.S. I am only photographing for Forks Over Knives. But it’s my favourite kind of job, because it means I get to enjoy all the delicious food without stressing on making the recipes perfect 😀
Ah… I see. There really are a ton of geographical factors to take into account. Goodness! That’s a tough call. So I guess you just have to base it on where the majority of your audience is.
Omigosh, I really enjoy your photos–one of the best aspects about them is that I know exactly when I come across a photo that’s yours–on Pinterest, etc. That’s really a wonderful thing, to have a signature photography style. It’s also so clean and natural, while still making the food look delish (I find that overlap really tough to attain). You should definitely shoot more casseroles! This one came out extra scrumptious-looking and presentable. 🙂
Forks over Knives: Oh, how interesting! I feel ya on the recipes… goodness it’s a real stresser. #foodbloggerproblems. Haha. Congrats on the gig!
Hahaha, it makes it even more difficult. Most of my readers are from the US 😀
This Pinterest compliment is the sweetest I have ever heard!! You are just way too nice. Seriously!
And #foodbloggerproblems, don’t even get me started 😀 😀
Hey Evi! That dish looks so scrumptious, I love this kind of food. I can’t eat corn anymore but it used to be a real staple food of mine too. YUM! 🙂
Thanks, Amy!
I know that polenta sour cream casserole you are talking about, I’ve been eating it all my life, it’s amazing! This vegan version sounds delicious as well, I think I would like, I like anything with polenta anyway.
How cool is that you know it! Really a lovely dish 🙂
My casserole has never looked this appetizing and beautiful! Well done!!
Thank you, Angie 🙂
First I see the potato dumplings and now polenta, which I love so much. This casserole sounds so good, another one on my list. 🙂
Thank you, Linda 🙂
I love recreating old child hood recipes, and God this one looks good. There’s nothing more comforting than casseroles. Seriously 🙂
Yes! Childhood recipes are the best 🙂
WOW wow wow! First time making polenta, this is awesome! I left out cashew cream (had none on hand), had to sub pinto beans for black beans and peas. Baked 40 minutes. Yum, I’ll be making this again.
Pinto beans sound great here! I’m so glad you liked the recipe 🙂
What temperature do you bake it at? 350?
Hi Kelly,
Oooops, it looks like I forgot to add that info. Yes, I usually bake this at 180°C/350°F.
Just added the info to the recipe, thanks for noticing it 🙂
Delicious. I had cauliflower on hand so I used some steamed cauliflower and some soaked cashews and added some nutritional yeast and lemon juice for the cream. Also had asparagus so chopped that up and put it in. Loved it. Will be adding it into the regular dinner rotation.
Thanks for the lovely comment, Sophie. Your additions sound all really good 👌