You’ll want to keep eating this delicious dish!! All the goodness of polenta and several different, nutrient-packed vegetables smothered in the protein filled and cheesey cashew cream sauce will make you immensely happy.

Prep time: 15 minutes
Cook time: 20-25 minutes

Serves 4-6

Inspired by Maura (“Mo”) Knowles on the Vitacost blog.


  • 1 cup cooked polenta or already baked–low sodium
  • 1/4 cup sundried tomatoes, diced and soaked in warm water
  • 1 (14 oz.) artichoke hearts in water, sliced into quarters
  • 2 cloves garlic, minced
  • 1/3 cup nutritional yeast
  • 1/3 cup cheesey cashew cream (go get this recipe here!)
  • 2 cups shredded kale
  • 2 cups sliced mushrooms
  • 2 cups thinly sliced red pepper
  • 1/2 white onion, diced
  • 2 Tbsp. chopped fresh basil
  • Freshly ground black pepper, to taste
  • Red wine vinegar


  1. Preheat oven to 350 degrees F. Lightly oil a glass casserole dish. Spread cooked polenta evenly in dish.
  2. In a small bowl, mix cashew cream with nutritional yeast; set aside.
  3. Water saute one garlic clove until a fragrant aroma emits; remove from heat. Add to soaking sun-dried tomatoes.
  4. Saute mushrooms, onion and sliced red pepper with red wine vinegar. Remove from heat.
    Spread alternating (pretty) layers of sundried tomatoes/garlic, artichoke hearts, kale, mushrooms, red pepper and basil over polenta. Sprinkle with pepper and add a top layer of cashew cream/nutritional yeast.
    Bake for about 20 minutes, until bubbly.