Ingredients
Scale
- 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