Skillet Wine-Braised Chard, Beans and Sausage with Polenta

Inspired by this recipe and the fact that I got a tub of organic rainbow chard at Hy-Vee for 99 cents last week.

1 Tbsp oil
1/2 tube polenta, cut into 1/2-inch cubes

In a non-stick skillet, pan-fry the polenta cubes until crispy on several sides (you can also spray them with oil and stick them in the oven for this).

1 Tbsp olive oil
2 Tofurkey Italian sausages, sliced into coins
2 cloves garlic, chopped
a whole mess of rainbow chard, chopped into bite-sized pieces
1/3 cup red wine (any red wine will do; I used a TJ's Cabernet)
1 can white beans (I used cannellini, but any will do), rinsed & drained
1 can diced tomatoes, drained
1 Tbsp capers, drained (optional)
1 handful fresh basil, chopped

Heat the oil over medium-high heat. Add the sausage and saute for a few minutes. Add the garlic and stir for another minute or so. Add the chard and wine, stir, and cook, covered, for 5 minutes, or until the chard has wilted. Add the beans, tomatoes, capers and herbs. Heat through. Stir in the crispy polenta cubes and serve hot.

Butternut-Polenta Casserole with Salsa Verde

Yet another fly-by-night recipe composed largely of things I had lying around the house. Again, you could make it easier or harder depending on what degree you make things from scratch.

1 tube polenta - sliced into 1/4-inch thick slices
1 cup enchilada sauce
4 cups roasted butternut squash - mashed roughly
1 can red kidney beans - drained & rinsed
1 tube veggie chorizo (optional)
1 cup salsa verde (recipe follows)
3 cups corn chips - crushed

Grease the bottom of a 9x13 casserole dish. Lay the polenta slices down and top with enchilada sauce. Combine the squash, beans and chorizo and spread on top of the polenta. Top with salsa verde, followed by crushed chips. Bake at 350 for 30 minutes.

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Salsa Verde

This recipe is from my lovely friend Kelli, who is my first resource when it comes to homemade Mexican food.

1/2 pound tomatillos, husked and cut into bite-sized chunks
1/4 cup onion - minced
1 small pepper - roasted
1/2 head roasted garlic
1 bunch cilantro
2 Tbsp lime juice
1/2 tsp sea salt
1/2 tsp ground coriander
1 Tbsp olive oil

Combine all ingredients in a blender and blend for a minute or so, or until no longer chunky.

Note: To roast the pepper, you can either rub it with olive oil and roast in the oven, hold it over the gas flame until it blackens, or put it on a grill pan. If you're using a hot pepper, add a little at a time, being careful of the seeds. To roast garlic, simply slice the top off the whole head and pop it in the oven for 20-30 minutes, or until the cloves are soft.

Butternut Squash, Chorizo and Polenta

1 small butternut squash, peeled and cubed
1 package polenta, cubed
2 veggie chorizo sausages, diced
2 Tbsp fresh salsa
olive oil

Roast the butternut squash cubes for 25 minutes, or until tender. Heat a thin layer of olive oil in a pan and pan-fry the polenta cubes over medium heat for 10 minutes, or until browned. Repeat the process in a different pan with the chorizo. Once everything is ready, add the chorizo and the squash to the polenta, add salsa and stir. Eat hot.

Notes: I used the chorizo recipe from Vegan Brunch, with dark kidney beans, a chipotle pepper in adobo and some fennel. The polenta was homemade, too, and it came out a little mushy, but the flavors in this more than make up for it.

Amazing Vegan Butternut-Polenta Lasagna

This is a remix of this recipe, made almost entirely with freezer staples and a few assists from the lovely folks at Gateway Market.



1 Tbsp olive oil
1/2 cup diced onion
8 oz. frozen chopped greens
8 oz. sliced mushrooms

Prep: heat the olive oil. Add the onion, mushrooms and greens and saute for 5-10 minutes, or until wilty and darkened.

2 cups pureed butternut squash
1-2 dashes nutmeg

Prep: mix squash puree with nutmeg and 2-3 Tbsp of the vegan white sauce (recipe follows).

1 block silken tofu
1 4-oz. container vegan pesto (or sachet of dry pesto mix)

Prep: Mash tofu. Add pesto. Stir.

1 block polenta
marinara sauce

Prep: Slice the polenta very thinly (these will be your 'noodles.' You can, of course, use no-boil lasagna noodles as well).

Vegan white sauce:
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1/2 cup light coconut milk
1/2 cup water
1/2 cup raw cashews
1 tsp veggie bouillon powder
2 tsp cornstarch
1/2 tsp salt
freshly ground black pepper

Prep: Blend.

Assemble the lasagna. I generally like to keep the reddish-orange stuff together and the greenish stuff together, so you might do something like this:

polenta 'noodles'
marinara
squash puree
polenta 'noodles'
tofu-pesto mash
greens & mushrooms
white sauce

Repeat this pattern as often as necessary. Top with marinara and a drizzle of the white sauce. Bake uncovered at 350 degrees for 30-40 minutes.

Enchilada Pie

Adapted from 'Quick Fix Vegetarian', by Robin Robertson. This took maybe 10 minutes to throw together, and we had plenty of leftovers.

1 package polenta
1 can pinto beans, drained
16 oz salsa (I used half salsa, half homemade enchilada sauce from Kelli's Amazing Enchilada Adventure)
1 veggie sausage, diced (optional)
1 can diced green chilies, drained (optional)
1 cup frozen corn (optional)
a few dashes cumin
1 teaspoon chili powder
1 cup soy or regular cheddar cheese (optional)
3 or 4 handfuls crushed tortilla chips

Slice the polenta 1/2 inch thick and lay the slices in the bottom of a baking dish. Top with frozen corn. Mix the beans, salsa, sausage, chilies, cumin and chili powder together and spread that on top of the corn. Top with cheese, if using, and top that with tortilla chips. Bake for 30 minutes and 350 degrees.

Note: I buy polenta pre-packaged at New City Market, where it's relatively cheap. To make this recipe even cheaper, you could microwave your own polenta and/or sub more crushed tortilla chips or corn tortillas for that bottom layer. The sausages can also get expensive, but you could always roll your own.

Mexican Shepherd's Pie

Easy and delish.

1 tsp olive oil
1 medium onion, chopped
1/2 tsp chili powder
1/4 tsp cumin
dash of salt (to taste)
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
3 smallish heirloom tomatoes, chopped
1 cup corn kernels, frozen or fresh
2/3 cup pureed pumpkin (optional)
1 handful fresh cilantro, snipped into bits (optional)

1/2 cup + 1 Tbsp 'instant' polenta
1/2 tsp chili powder
1 tsp salt
2 cups water

Preheat the oven to 'broil.'

Heat the olive oil in a large cast iron pot over medium-high heat. Add the onions and cook for 5 minutes, or until they're starting to get translucent. Add the spices, salt, beans, corn and half the tomatoes. Cook for another 5 minutes or so.

Meanwhile, bring the water to a boil in a separate medium-sized pan. Mix together the chili powder, polenta and salt. When the water's boiling, dump in the polenta mixture and cook, stirring constantly for 5 minutes or until the polenta is thick and a little difficult to stir.

Stir the rest of the tomatoes, the pumpkin and the cilantro into the bean mixture. Scoop out the polenta mixture and spread it on top of the bean mixture. Spray the top of the polenta with olive oil, then bake for 5-10 minutes in the preheated oven.

Ingredient notes: I've purchased the boxed polenta both from the IngerDahl's and River Bend Trading Company. It's way cheaper to cook your own polenta, but you can also get a tube of pre-cooked polenta and lay the slices on top of the beans. The tubes are available at IngerDahl's, New City Market, Gateway Market and Campbell's.

Pumpkin-Eggplant Polenta Lasagna

Yet another variation on Susan's Eggplant Parmesan at Fat Free Vegan. One of our eggplants turned out to be past its prime, so I threw in some pumpkin puree and swiss chard from our garden to make up the difference. The result was incredible: creamy, savory and decadent. I have to say that this recipe is incredibly forgiving and amazingly tasty.

1 smallish eggplant, sliced 1/4 inch thick
1 cup marinara sauce

2 cups pureed roasted pumpkin (or 1 can pumpkin puree)
1-2 pinches nutmeg

1 tsp olive oil
4 cloves garlic, minced
1 bunch swiss chard, rinsed and torn into pieces

1/2 block polenta, sliced paper thin
salt & pepper to taste
2 Tbsp each fresh basil and oregano, torn into bits

Cheeze sauce:
1/2 cup silken tofu
1/2 cup raw cashew pieces
1/2 cup soy creamer
1/2 cup veggie broth
1/2 tsp veggie bouillon powder (optional)
1 tsp onion powder
1-1/2 Tbsp nutritional yeast
1/4 tsp freshly ground black pepper
1/2 tsp salt
2 tsp cornstarch
1-2 dashes Tobasco

Preheat the broiler. Lay your eggplant slices on a cookie sheet, salt them lightly and spray them with olive oil. When the oven is hot enough, stick them under the broiler for 3-5 minutes, or until they're starting to brown.

Blend up the ingredients for the cheeze sauce.

Mix the pumpkin puree with 2-3 Tbsp of the cheeze sauce and the nutmeg.

Heat the olive oil over medium-high. Add the garlic and swiss chard and cook for a minute or two, until the chard is wilty. Mix in half of the basil and oregano.

Lower the oven heat to 350 degrees. Layer the ingredients in a baking dish in the following order:
* polenta slices
* marinara
* eggplant slices
* cheeze sauce
* swiss chard mixture
* pumpkin mixture
* salt/pepper
* cheeze sauce
* polenta slices
* marinara sauce
* drizzle of cheeze sauce

Bake for 20-30 minutes. Serve sprinkled with the remaining basil and oregano and freshly ground black pepper to taste.

Cajun Beans-n-Greens w/ Sausage & Polenta

I came up with this after a vigorous late afternoon of pulling ivy out of our neglected flower bed. We were both hungry, so I needed something quick and hearty. This was one of those peruse the pantry, peruse the refigerator, pull stuff randomly out of both, throw in pot and cook until tasty recipes. It cooked in just under ten minutes, and we gobbled up every last scrap.

1/2 Tbsp olive oil
1/2 yellow onion, diced
10 or so 'tamed' jalepeno slices, chopped (or canned diced green chiles)
1 Tofurky sausage, diced
3-4 cloves garlic, minced
1/2 tsp Cajun seasoning
2 Tbsp tomato paste and/or salsa
1/3 cup water
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 shakes liquid smoke
3 big handfuls baby spinach or 1/2 pkg frozen greens
More salsa or pickle relish for garnish

Heat the oil in a heavy-bottomed soup pot. Add the onion, jalepeno slices and diced Tofurkey and cook for 5 minutes, or until things are starting to brown and stick to the pan a little. Add the garlic and Cajun seasoning and stir for another minute. Add the tomato paste, water, beans and liquid smoke and cook for 2-3 more minutes. Add the spinach or frozen greens and cook until wilted/thawed. Serve over grilled polenta and topped with more salsa or sweet pickle relish (Yes, I like sweet pickle relish on beans... it's a weird childhood thing).

Microwave Polenta
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I took this from Fat Free Vegan's blog. What a miracle! So easy, and so convenient to use once it's cooked up. I've been throwing slices of polenta in everything this week.

2 cups water
1/2 cup + 1 tbsp. yellow cornmeal or boxed dry polenta
1 tsp salt
1 tsp olive oil (optional)
black pepper to taste

Combine cornmeal, salt and water in a microwaveable bowl. Cook for 6 minutes. Stir. Cook for another 4 minutes. Stir again, adding the olive oil (I forgot to add the oil, and it came out just fine). Spray a smallish dish with olive oil and pour/ladle the cornmeal goop into it. Cover and refrigerate overnight. In the morning, you will have delicious, homemade polenta!

You can then slice it about 1/4 inch thick, spray the slices with olive oil, and grill it, brown it in a pan, bake it on a cookie sheet, or microwave it topped with something tasty (like pesto! or tomato-olive sauce! or leftover soup!).

Swiss Chard & Chickpeas Over Polenta

1 Tbsp olive oil
1/2 smallish onion, chopped
3 cloves garlic
1 tsp ground coriander
1/2 tsp salt
1/2 dried chipotle pepper
2 tsp tomato paste
1 bunch swiss chard or spinach leaves, torn into bite-size pieces
1 can chickpeas, undrained
1/3 cup water
1 splash coconut milk (optional)
1 tube polenta

Rinse the swiss chard leaves by swishing them around in a large bowl of water. Slice the polenta into 1/4 inch slices, spray with olive oil, and grill or bake until golden. Smash the garlic with the coriander, salt and chipotle in a mortar and pestle until a paste is formed (or use a food processor, or just mince everything up really finely). Mince the onion.

Heat the olive oil over medium-high heat and add the onion, sauteing until golden. Add the garlic & tomato paste and cook for another minute or so. Add the swiss chard, chickpeas + liquid and water and simmer for 10-15 minutes, or until the liquid has mostly evaporated. Add the coconut milk and heat through.

Spoon the chickpea mixture over the polenta slices and consume!

Grilled Plantains w/ Black Bean-Corn Relish & Gingered Mangoes & Strawberries

Grilled Plantains
1 semi-ripe plantain, cut lengthwise into 1/4-inch thick slices
2 tsp sucanat or sugar or maple syrup
1/4 tsp lime juice
dash salt

Rub the slices with lime juice and sprinkle with sucanat and salt. Generously oil the grill pan and grill for 3-4 minutes on each side.

Black Bean-Corn Relish
1 can black beans, drained and rinsed
kernels from 2 ears of corn
1/4 tsp cumin
1/2 tsp lime juice
1/4 tsp garlic powder
a few shakes chipotle hot sauce

Combine the corn kernels and a little water in a small saucepan. Cook the corn for 3 minutes, or until no longer raw. Drain the corn and add to the black beans. Add lime juice, cumin, garlic powder and hot sauce and mix well.

Gingered Mangoes & Strawberries
2 ripe mangoes, peeled and diced
5-6 strawberries, quartered
2 pieces crystallized ginger, chopped or 1/4 tsp grated fresh ginger

Combine the mangoes, strawberries and ginger in a bowl and mix well. Let set for a few minutes, then serve!

Baked Polenta w/ Puttanesca Sauce

Adapted from The Big Book of Vegetarian. I didn't have capers or green olives for the sauce, so I adapted to what I had on hand. This was delightful, and it only took 20 minutes or so to whip up. (My boy made himself a chicken/mustard sandwich and took twice as long.)

2 cloves garlic, minced
1/2 Tbsp olive oil
1/4 cup sweet red wine
1 Tbsp tomato paste
1 jar finely diced tomatoes w/ juice
2 basil leaves, finely chopped
1 handful kalamata olives, pitted and smooshed
1 artichoke heart, smooshed
a few drops Tobasco

Heat the oil in a saucepan, and saute the garlic until golden. Add the wine, tomato paste, tomatoes and basil and simmer merrily for 10-15 minutes. Add the olives, artichoke and Tobasco and heat through, then remove from the heat.

6-8 slices sun-dried tomato polenta
olive oil
ground pepper

Meanwhile, smear the slices with olive oil and pop in the oven for 10 minutes at 425 degrees, or until browned. Transfer to a plate, season with pepper, and top with the sauce. Serve with a glass of red wine.