VEGETARIAN PARMESAN POLENTA BAKE . We beloved the Mexican polenta dish, so this…

We beloved the Mexican polenta dish, so this time I assumed I’d make an Italian model! (I modified a recipe from
2 teaspoons olive oil
1 tube polenta
1 (15 ounce) can white beans, drained and rinsed
2 giant handfuls child spinach leaves
1 can tomato sauce, divided
1 cup shredded cheese, (you should utilize vegan too)
Minced garlic
Seasonings (beneath)
1. Warmth oven to 400 levels F.  Slice polenta in about 1 inch thick slices, you wish to get about 9 slices.  Warmth a big skillet over medium warmth and add olive oil and polenta slices.  Cook dinner polenta till crispy, about 5 minutes on all sides.
2. In a medium sized oven protected pan (I take advantage of a forged iron skillet) combine white beans (I used Cannelloni), 1 1/2 cups canned 0️⃣ level tomato sauce, 1-2 Tbsp minced garlic & 2 giant handfuls of child spinach.  I sprinkled this with adobo, onion powder, garlic powder, garlic salt, Italian seasoning and dried basil. Combine all collectively.
3. Then prime combine with crispy polenta slices, sprinkle with extra garlic powder, after which then prime every a type of with a spoonful of tomato sauce remaining and about 1 cup of Shredded Mozzarella. I used Velveeta Shreds.
4. Bake till heated by way of and cheese is melted (about 20 minutes).  Garnish with recent herbs earlier than serving.
The entire pan is only one️⃣8️⃣ factors and this makes 4-6 good sized servings, so it’s solely 3️⃣ to five️⃣ factors on 💙 relying on the way you break up it up.
Swipe 👈for pics of steps