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Bring water and dairy-free milk to boil in large saucepan over medium-high heat. Stir in a pinch of salt. Slowly pour polenta into liquid while stirring back and forth with a wooden spoon.
Reduce to gentle simmer, cover, and cook, stirring often, until mixture has uniformly smooth, thick consistency, 15 to 20 minutes.
Turn off the heat and add in nutritional yeast, vegan buttery spread and salt and papper to taste. Pour polenta into 13 by 9-inch baking dish and smooth into even layer.
Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and salt and cook until onion is softened. Add mushrooms and cook until they have released their liquid and are well browned.
Stir in garlic and thyme and cook until fragrant. Stir in tomatoes and their juice, bring to simmer, and reduce for 10 minutes.
Stir in chard, 1 handful at a time, and cook until wilted. Season with salt and pepper to taste.
Spread mushroom mixture evenly over polenta, then top with Daiya Cutting Board Mozzarella Style Shreds.
Cover baking dish and freeze for up to 1 month if serving at a later date. Preheat oven to 375 degrees F, bake about 1 1/2 hours or until heated through. Let stand for 10 minutes before serving.
If serving immediately preheat oven to 400 degress F and bake for 20 minutes. Let stand for 10 minutes before serving.