Description
A comforting meal that can be made with what you already have in your cupboards. This vegan polenta bake is rich, buttery, and topped with tangy antipasto board ingredients. Absolutely delicious!
Ingredients
Scale
6 Cups Water
2 Cups Dry Polenta
2 Tbsp Vegan Butter
1 tsp Black Pepper
¼ tsp Salt
7 oz. Vegan Mozzarella
¼ Cup Pepperoncini
¼ Cup Spanish Olives
¼ Cup Kalamata Olives
½ Cup Artichokes
½ Cup Roasted Red Peppers
Instructions
- Bring water to a boil over high heat.
- Preheat oven to 400°F and grease an 8×8 or small baking dish.
- Add dry polenta and stir continuously until thick. Approx. 5 minutes.
- Add butter and the salt and pepper and stir to combine.
- Next add the vegan mozzarella and stir. Remove from the heat.
- Pour the prepared polenta into the greased baking dish.
- Top polenta with olives, peppers, artichokes, and pepperoncini
- Bake for 20-30 minutes or when the top is beginning to brown.
- Serve and enjoy!
Keywords: Antipasto Polenta Bake
