Nutty Polenta Vegetable Loaf
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Meal Type | Lunches Dinners |
| Step Number (6 steps program) | Step 3: Soups & Stews |
Description
Fresh summer vegetables, baked with polenta, make a tasty one-dish meal.
Ingredients
- 6 cup carrot juice
- 1 cup green pepper, chopped
- 1 cup sweet red pepper, chopped
- 1 cup broccoli, chopped
- 1 cup mushrooms, chopped
- 1 cup zucchini, chopped
- 1⁄2 cup onions, chopped
- 6 clv garlic, minced or pressed
- 1 tbsp basil
- 4 cup organic spinach, chopped or organic baby spinach
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tbsp Spike seasoning
- 1 tbsp Dr. Fuhrman's Vegi-Zest or other no-salt seasoning
- 2 cup cornmeal
- 1 cup walnut pieces
- 1 cup pasta sauce (try Walnut Acres), optional
Instructions
Preheat oven to 350 degrees. In a large soup pot, bring the carrot juice to a boil and stir in all the vegetables, herbs, and seasonings. Simmer for 20 minutes until vegetables are tender. Slowly add the cornmeal to the soup pot and stir constantly over low heat for 5 more minutes.
Remove from the heat and stir in the walnuts. Spoon into a casserole dish or two loaf pans and bake uncovered for 30 minutes. If desired, top with pasta sauce and bake for another 5 minutes.
This loaf will hold together better by the next day, so if a firmer loaf is desired, refrigerate overnight and reheat the following day.
Cooking Time:
1 hour
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