You know what that means? Of course I’m going to present you with one heck of a meatless and dairy free dish. Hashtag MeatlessMonday. On the menu today-Potato and Polenta Gratin. Oh polenta? What is that? Well, Polenta is technically just boiled cornmeal and I put it in this dish to add substance and because it’s just so yummy. I used Ancient Harvest Classic Italian, so delicious.
Oh vegan dishes, how you can be so complicated and difficult when attempting to emulate non-vegan foods. BUT NOT THIS TIME. Cauliflower once again saves the day and makes the creamiest most divine sauce. I love this gratin for a side dish at a dinner party. Gratins are so hearty and versatile. If you want to swap out the potato for other veggies, go for it. I just love me some potatoes. Same with the polenta. If you’re not a fan, you could totally leave it out or switch it with something else. May I recommend adding mushrooms or zucchini?
But for now, this particular gratin has my heart<3
I don’t know about you but I am super hungry while writing this post and staring at these pics. I may or may not be drooling. This Gratin is just straight up comfort food.
This dish kind of reminds me of a cheesy potatoes casserole, just a lot healthier and more kind to my tummy.
You and the fam will love this gratin and you’ll definitely leave the dinner table feeling satisfied!
- 1 large head of cauliflower
- 1 clove of minced garlic
- 2 tbsp nutritional yeast
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Juice of 1 lemon
- 3/4 cup unsweetened almond milk
- 1 tbsp olive oil
- Salt and Pepper to taste
- 27 oz Ancient Harvest Traditional Italian Polenta (1.5 packs)
- 3 lb bag of russet potatoes+ 1 large russet potato
- Preheat oven to 375 degrees.
- Boil the cauliflower for about 12 minutes or until very tender.
- Place ingredients for sauce in a food processor and blend.
- Slice the potatoes and polenta into thin pieces.
- Place a layer of potatoes at the bottom of the pan, top with a layer of sauce and then add a layer of polenta.
- Repeat until layers reach the top of the baking pan.
- The last layer should be sauce.
- Sprinkle extra paprika on top (optional).
- Cover the baking pan with foil and bake Gratin covered with foil for 40-45 minutes depending on how thin slices are.
- Bake uncovered for another 20.