Ingredients
Ingredients (use vegan versions):
- 1 lb. ground soy meat (I used SmartGround taco/burrito seasoned)
- 1 16 oz. jar salsa
- 1 15 oz. can black beans, rinsed
- 6 oz. (~half a can) vegetable broth
- 1/2 cup cilantro, chopped
- 1 1 lb. roll prepared polenta, sliced into 1/3" thick rounds
- 12 oz. soy cheese (I used Soya-Kaas Mexi-Kaas)
- cayenne pepper, ground cumin and garlic salt, to taste
- safflower oil, for sauteing
Defrost and saute soy meat in a bit of safflower oil for around 5 minutes or until heated through over medium heat. Add salsa, black beans, broth, cayenne, cumin, garlic salt and half of the cilantro and simmer until mixture thickens.
Oil 9"x9" glass baking dish. Place approximately 1/3 of polenta in bottom of dish. Cover with 1/3 of soy meat mixture and then 1/3 of soy cheese. Repeat layering twice more (at least this is what I ended up with - a total of 3 layers), top with remaining cilantro and bake for 40 minutes at 350F.
You may choose to broil for 30 seconds or so in order to crispify top layer of soy cheese. Serve with a light salad. Yum. Very tasty.
Serves: 6
Preparation time: 45 minutes - 1 hour