A few nights ago, I came up with this recipe after seeing one for a Mexican polenta casserole. With the move coming up, I’ve been looking for easy recipes that we can make with things in our pantry both to use up what we have, and to develop a collection of recipes to rely on in Alaska when daily trips to the grocery are not an option. Selma loves polenta (or grits), so I had a feeling this would be an instant favorite, and it was!
- 1 tube of already prepared polenta (or, you can make your own with 1 cup of dry polenta and 2 cups water or broth)
- 1/2 lb of firm tofu, drained
- 1 8 oz can of organic tomato sauce
- cheezy topping of your choice (I like this sesame “parmesan,” or this tahini sauce, or you could use organic mozzarella cheese, like that from Organic Valley.)
- olive oil
- 1 t dried oregano
Preheat the oven to 325 Fahrenheit. Open the package of polenta and mash into the bottom of an 8×8″ glass baking dish using a potato masher.
Pour half of the can of tomato sauce over top of the polenta and spread evenly with the back of a spoon.
Sprinkle the tomato sauce with 1/2 of the dried oregano.
Slice the tofu into 1/8-1/4″ slices and lay them on top of the tomato sauce.
Spread the remaining tomato sauce on top of the tofu. Sprinkle the 2nd half of the oregano on top of the tomato sauce, and drizzle the olive oil over the top.
Top with cheezy topping of your choice.
Bake for 25-30 minutes or until everything is heated through.
Enjoy with a salad or carrot sticks or a steamed vegetable.
This made great leftovers when reheated the next day, too, so when I make it again, I might double the recipe and do it in a 9×13″ pan.