Black beans, leek, cashew cream and polenta come together to make this wonderful, delicious, healthy and vegan polenta casserole! A simple and easy recipe that is packed with flavors. A hearty and super tasty dish that everyone will love!
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Slice onion and leek thinly, mince garlic and add to a pot with polenta, veggie broth, chili flakes, basil, oregano, salt and pepper.
Bring to a boil, then reduce heat to medium-low. Cook for about 30 minutes, until all liquid has been absorbed. Stir frequently so polenta doesn’t stick or burn.
Meanwhile process cashews in a blender with enough water so you get a thick cream (I used about ⅔ cup).
Remove polenta from heat. Stir in beans, peas and cashew cream.
Spread polenta evenly in a baking dish using a rubber spatula.
Bake the casserole for about 20-25 minutes, or until it is heated through, puffed and golden. Enjoy!
By VeggieSouls
