Sunshine Shiitake Mushroom Polenta Bake

This time of year is all about keeping commitments. Now that we are a few weeks out from making our New Year’s resolutions, things start getting a little real. I personally committed to deepening my yoga practice and eating a plant based diet in 2014. For me, it has taken a little extra time in the day to make these lifestyle changes into daily habits.  For this reason, this fast weekday meal has become a repeat in our house.  It’s filling, healthy, and comes together lightning fast. You can even assemble the dish before work, or the night before, and then pop it in the oven when you walk in through the door. At first glance, it might seem that the combination of the Sunshine Burger and polenta would cause the dish to be too heavy on grains.  However, when crumbled and baked on top of the dish, the quinoa within the Shiitake Mushroom Sunshine Burger adds a nice crunch that counter-balances the creamy polenta. All together, the polenta, acidic tomato, green vegetables and the Shiitake Mushroom Sunshine Burger coalesce to form a well-balanced, healthy winter meal.

1-20-14 Sunshine Shiitake Mushroom Bake

This recipe serves 5.

1 24 oz package Organic Food Merchants Inc. Pre-Cooked  Basil Garlic Polenta
1 package Pomi Marinara Sauce
1 can artichokes ( packed in water), quartered
1 package Shiitake Mushroom Sunshine Burger, defrosted and crumbled
½ head of broccoli, chopped into small pieces
Meditalia Basil Pesto for garnish

Pre-heat the oven 425 degrees

Cut the polenta into ¼ – ½ inch rounds.  Place the rounds on the bottom of an oven safe baking dish. Pour the tomato sauce over the polenta rounds, until covered (there may be some left over sauce). Evenly spread the artichokes and the broccoli over the polenta and sauce. Crumble  the Sunshine Burger  over the entire dish. Place the dish in the oven for 20 minutes. After 20 minutes, raise the heat to 450 and bake for another 10 minutes.  Remove the dish from the oven when the sauce has thickened and the Sunshine Burger and vegetables are lightly browned (total time about 30 minutes). Let cool for several minutes. Garnish each serving with a small dollop of basil pesto, and serve with a lightly dressed green salad.

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