Make This Vegetarian Polenta Bake for Dinner & Eat the Leftovers for Brunch
I love when dinner leftovers can seamlessly transform into brunch fare the next day. This polenta bake, with mushrooms, caramelized onions, and ricotta, is a perfect example. It’s a slightly labor-intensive dish, but if you play your cards right, you’ll get two meals out of it.
As I mentioned, this dish takes a little patience and effort — make it for dinner on Saturday, or whenever you have extra time to spend in the kitchen.
You have to make the polenta on the stovetop; caramelize some onions; sauté the mushrooms, garlic, and spinach; assemble everything in a baking dish; and top with ricotta and goat cheese. After baking for 20 minutes or so, sprinkle fresh thyme leaves over the polenta before serving.
This dish serves a crowd, so unless you’re hosting dinner guests (or have a family or a few roommates to feed), you’ll have leftovers. Serve them with a couple poached eggs the next morning for an easy brunch.
→ Get the Recipe: Ricotta Goat Cheese Polenta Bake with Mushrooms, Greens, and Caramelized Onions from Gather and Dine