Caramelized Onion Polenta Pie

A great dish to cook ahead of time, and it freezes well, too. Hot or cold, it is great accompanied by a salad, particularly one containing lots of ripe, juicy tomatoes.

SERVES: 6

INGREDIENTS:

• 001 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1 1/2 tbsp. olive oil
• 1 1/2 tbsp. soy margarine
• 3 large yellow onions, finely sliced
• 3 tbsp. balsamic vinegar
• 1 tbsp. brown sugar
• 2 bay leaves
• sea salt and black pepper
• 2 tbsp. chopped fresh parsley
• 1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
• 1 cup quick-cooking polenta

FOR THE TOPPING:

• 1/3 cup tomato sauce
• 2 tbsp. soy cream (optional)
• 2 tsp. nutritional yeast
• 1 tsp. paprika
• pinch red chili flakes
• salt and black pepper

INSTRUCTIONS:

1. Put the bell peppers under a hot broiler and cook until the skin blackens. Turn and repeat until the whole peppers are charred. Wrap in plastic wrap, allow to cool, then remove the skin and slice.
2. Meanwhile, heat the oil and margarine in a saucepan, add the onions, and cook for 5–7 minutes until soft. Reduce the heat, and stir in the balsamic vinegar, brown sugar, and bay leaves. Continue to cook until the onions are a
   rich golden brown, about 20 minutes. Remove the bay leaves and season to taste with salt and pepper.
3. Preheat oven to 400°F. Cook the polenta according to the package directions. While hot, stir in the peppers, onions, parsley, and thyme. Check the seasoning.
4. Oil a 9-inch round springform pan or a deep flan dish. Press the polenta mixture into the pan and let cool. Combine the ingredients for the topping, season to taste, and spread over the top of the polenta.
5. To serve, bake at 375°F for 20 minutes until the top has browned.

VARIATIONS:

MUSHROOM PLENTA PIE:

• Prepare the basic recipe, omitting the caramelized onions. Instead, cook 1 chopped onion in 2 tablespoons olive oil, add 1 minced garlic clove and 6 ounces sliced mushrooms. Cook gently until the mushrooms are tender. Add 1 tablespoon balsamic vinegar and cook until the liquid has evaporated. Stir into the polenta with the bell peppers and herbs.

CHEESY POLENTA PIE:

• Prepare the basic recipe, using 1 1/2 cups grated nondairy “cheese” in place of the onions.