Two weeks ago, I made meatloaf and Brian and I spent pretty much all week eating it (it didn’t occur to me until we’d finished it that I could’ve frozen some). Last week we were on vacation and so I didn’t cook. I felt like I hadn’t been in the kitchen in forever. And I missed it.
I made up for my absence last night with a surprisingly delicious casserole I adapted from a recipe for Polenta and Onion Casserole with Fennel Seed and Soy Mozzarella that was in The Complete Vegan Cookbook: Over 200 Tantalizing Recipes, Plus Plenty of Kitchen Wisdom for Beginners and Experienced Cooks by Susann Geiskopf-Hadler and Mindy Toomay.
Things you should know before making this recipe:
1) It’s from a vegan cookbook, but my adaptation is not vegan. Simple solution: substitute soy mozzarella for the regular mozzarella cheese (that’s what the original recipe called for, but I had the cheese already and I can’t bring myself to eat soy cheese yet).
2) Making this dish requires 2 burners and the oven. But it’s worth it. So worth it.
3) As incredibly delicious as this dish is, it’s not the prettiest thing ever once you serve it. I served it with a spoon and ate it out of a bowl–it’s pretty much mush. But the flavor is amazing and comforting.
On a unrelated note for my local readers, I just found about about this cool event happening in Williamstown and North Adams, Massachusetts next month. The Farm Film Feast is March 10-14 and will feature showings and discussion on “a dozen documentary films about our food: Who produces it, how it reaches us, and how it affects our health, our environment, and our local and global communities.” I’m not sure which events we’ll be attending (March still seems so far away!) but I’m really excited about it.
Enjoy what remains of the weekend!