Aubergine Polenta Casserole
By: Sheri Wetherell
Published: Thursday, December 24, 2009 - 2:37am

Ingredients




2 teaspoons ghee
1 medium aubergine, (1 to 1 ¼ lbs.)
peeled and cut into 1-inch chunks
2 mediums portobello mushrooms
stemmed and cut into chunks
1 zucchini
cut into 1-inch chunks
1 yellow summer squash
cut into 1-inch chunks
4 mediums clove garlic, minced
2 larges heirloom tomatoes, chopped
15 ounces canned white beans, rinsed and drained
24 ounces prepared polenta roll, in ½ inch slices
1 cup goat cheese or cashew cheese for vegan

Preparation

1 8 TO 10 SERVINGS DAIRY-FREE 2 In large, deep nonstick skillet, heat oil over medium heat. Add aubergine, tomato, and mushrooms; cook, stirring often, until aubergine has softened, 8 minutes. Add zucchini, squash and garlic and cook until squash is just tender, about 6 minutes. Stir in beans. Reduce heat to low and simmer stirring occasionally, 30 minutes. 3 Preheat oven to 350F. Coat a 13 x 9-inch baking dish. Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese. Spoon sauce mixture on top. Sprinkle with remaining cheese. 4 Bake until bubbly, about 40 minutes. Let cool 10 to 15 minutes before cutting.