Home Alone!

It's just me at home tonight, Rod is at a Funeral Director's Convention.  That's right, I'm married to a Funeral Director!  So you should see me (Holistic Health Counselor) so you don't have to see him!  Ha Ha!  I have a client call later tonight, so that means I need something quick, healthy, and easy for dinner.  You know what that means, right?

LEFTOVERS!!!

I love leftovers.  A few nights ago I made this Polenta Bean Casserole, and there is always a lot of leftover goodness with this recipe.   I made a huge salad last night, so I'll eat that plus steam some frozen green beans with a sprinkling of Mrs. Dash for a yummy Eat To Live friendly dinner.  All for me!

Here's what it looked like:

That's some Pau D'Arco tea in that Disney mug.  And yes, I ate all that!  Here's the recipe for the Casserole:

Polenta Casserole**

1 Can Black Beans, rinsed well

1 Cup Tomato sauce

1/2 cup fresh or frozen corn kernels

3 Tbs. onion, minced

2 tsp. thyme

1 1/2 tsp red wine or balsamic vinegar

1/2 tsp paprika

1 tsp. dried oregano

1/2 tsp dry mustard

1 tsp tamari

1 tube prepared polenta, grated (use large holed grater)

1 tbsp. olive oil

1 cup vegan cheese, (optional

1/2 cups fresh basil or parsley leaves, or chives, chopped for garnish

Preheat oven to 375.  In a bowl, combine beans, tomato sauce, corn, onion, thyme vinegar paprika, oregano, mustard, tamari.  Mix to combine well.  Transfer to a baking dish and distribute evenly.  In a separate bowl, combine polenta 1 Tbs. olive oil and cheese, then sprinkle on top of bean mixture.  Bake for 30-35 minutes, until top is golden and cheese is melted, or a little longer for a crunchier tipping  Place casserole under broiler for 1-2 minutes to melt cheese if needed.  Garnish with sprinkling of herbs if desired. 

**Adapted from a recipe from “Eat, Drink and Be Vegan” by Dreena Burton