Day 24: That’s how I casserole.
Yeah, the ‘In which…’ thing was starting to get on my nerves too. Anyway, I really wanted to use that pun today.
This is my first casserole of the fall season, can you believe it? And I love casseroles. They’re just so stupidly awesome. Throw things in dish. Bake. Eat. And the flavors get all lovingly mingled together while it all bakes away in your oven and you finish that bottle of wine in the living room. Ah, ode to casseroles. That is the deceivingly simply named Polenta Casserole from Eat, Drink & Be Vegan up there. Again, I must say that ED&BV is probably my favorite cookbook. I have had, possibly, one dish out of it that I have not loved. Dreena Burton is a genius, plain and simple. This casserole, like most of the recipes in there, is easy to prepare and delicious. So surprisingly yummy!
No, it isn’t winning any beauty contests, but some of the best food I’ve eaten has been ugly. On the bottom there is a layer of beans (I used kidney, because I like kidney beans, darnit) and corn with oregano, thyme, and various other flavors. Then, for the top bit, you grate a tube of prepared polenta. It’s nuts how that works…it really looks like grated cheese when you’re done. There’s some fake cheese in there (I used Follow Your Heart mozzarella, like Dreena suggests), but it’s optional. I think it lends a…butter-y sort of flavor to the topping, though. The polenta gets all nice and crispy and meshes quite well with the beans. I’d try this again with cannellini beans at some point, because the flavors are Italian and white beans might pair even better than my beloved kidney beans.
Man. Casseroles. What are your favorites?