Step 1

Coat the bottom of a large skillet with oil and place it over medium heat.

Step 2

When the oil is hot, add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.

Step 3

Add the garlic and cook for 1 minute more, until very fragrant.

Step 4

Add the wine, thyme and rosemary. Raise the heat and bring the wine to a simmer. Lower the heat and allow it to simmer until reduced by about half, about 5 minutes.

Step 5

Stir in the beans, tomatoes, tomato paste and red pepper flakes.

Step 6

Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to simmer for about 10 minutes, stirring occasionally. Add water to the skillet during cooking as it thickens. You want the tomato mixture to be about the thickness of spaghetti sauce.

Step 7

Remove the skillet from the heat and season the mixture with red pepper flakes, salt and pepper.

Step 8

Preheat the oven to 400°.

Step 9

Ladle about 1/3 of the tomato-bean mixture into the bottom of an 8 x 8 inch baking dish.

Step 10

Layer half of the polenta slices over the mixture.

Step 11

Ladle another 1/3 of the tomato bean mixture over the polenta.

Step 12

Arrange the remaining half of the polenta slices over the mixture.

Step 13

Ladle the remaining tomato-bean mixture over the polenta.

Step 14

Cover the dish and bake for about 20 minutes, until the sauce is bubbly.

Step 15

Optionally, uncover the dish, sprinkle with vegan cheese, and bake a few minutes more, until the cheese melts.

Step 16

Remove the casserole from the oven and allow it to sit for at least 5 minutes.

Step 17

Slice and serve.