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It’s Mondaaaaaaay!

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

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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.

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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!

Potato and Polenta Gratin
Serves 6
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Prep Time
7 min
Cook Time
1 hr
Prep Time
7 min
Cook Time
1 hr
Ingredients
  1. Sauce
  2. 1 large head of cauliflower
  3. 1 clove of minced garlic
  4. 2 tbsp nutritional yeast
  5. 1/4 tsp onion powder
  6. 1/4 tsp paprika
  7. Juice of 1 lemon
  8. 3/4 cup unsweetened almond milk
  9. 1 tbsp olive oil
  10. Salt and Pepper to taste
  11. Filling
  12. 27 oz Ancient Harvest Traditional Italian Polenta (1.5 packs)
  13. 3 lb bag of russet potatoes+ 1 large russet potato
Instructions
  1. Preheat oven to 375 degrees.
  2. Boil the cauliflower for about 12 minutes or until very tender.
  3. Place ingredients for sauce in a food processor and blend.
  4. Slice the potatoes and polenta into thin pieces.
  5. Place a layer of potatoes at the bottom of the pan, top with a layer of sauce and then add a layer of polenta.
  6. Repeat until layers reach the top of the baking pan.
  7. The last layer should be sauce.
  8. Sprinkle extra paprika on top (optional).
  9. Cover the baking pan with foil and bake Gratin covered with foil for 40-45 minutes depending on how thin slices are.
  10. Bake uncovered for another 20.
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