Confit Tomato Polenta Lasagna

OK, so calling this recipe a lasagna is taking more than a few liberties. It’s basically just a bunch of delicious tomato-y bean stuff covered in a blanket of polenta and baked. There is no pasta and no real layering magic, just a lot of tasty stuff throw together in a pan and heated up. It’s the perfect way to use up some good tomatoes at the end of the season. I, myself, am in denial that summer is over, so I’ll probably be making this on repeat for a few weeks. It’s also coincidentally free of gluten so #winning or something.

P.S. This recipe goes out to Salem and the sexy vegan guy she’s trying to get with.

Confit tomato lasanga

1/2 red onion, sliced thinly

Hearty splash of olive oil (enough to coat the bottom of a pan)

1 cup grape or cherry tomatoes (slice any large ones in half)

2 cloves very finely minced garlic

1 can canellini or other white beans, drained and rinsed

1/4 cup sundried tomatoes (get the kind packed in oil — this is my favorite brand)

1 tube of precooked polenta, sliced into 1/2 inch disks (this is the kind I get)

1/4 cup bread crumbs

1/4 cup basil, chopped finely

Sea salt and pepper to taste

Confit tomato polenta lasagna

Preheat oven to 350*

Heat a large skillet over medium-low heat and add olive oil (enough to generously coat the bottom of the pan). Add the sliced red onion and a bit of salt and cook, stirring occasionally, for 6-7 minutes, until they’re soft and starting to caramelize a little. Add the cherry or grape tomatoes and cook for 10-12 minutes or until the tomatoes just begin to burst. Add the garlic and white beans and sundried tomatoes and cook for another couple minutes until you have a beautiful mess of garlicky tomatoes and beans. Pour the tomato mixture into a 9×11 casserole dish and top with sliced polenta.

In a small bowl, mix the bread crumbs, chopped basil, and a small splash of olive oil. Spread the bread crumbs over the polenta and season with salt and pepper. Bake at 350* for 10-15 minutes, until the tomatoes are bubbling up on the sides. Serve hot.

This entry was posted in Recipes and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Both comments and trackbacks are currently closed.

©2017 Veganizzm. Design, calligraphy and illustrations by Pati Mo / Developed by Tyler Schappe