September 12, 2007
A filling and versatile crowd-pleaser
4 cups water
1 teaspoon salt (may need more, but add gradually)
1-cup medium coarse cornmeal or polenta
2-3 tablespoons nutritional yeast flakes (optional)
1+ cup coconut, soy, rice, oat, or almond milk
2 cloves garlic, minced
1 small red onion, chopped
1/2 cup sundried tomatoes soaked until soft, drained, and chopped
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
Heat water to boiling in a 4-quart saucepan.
In a small pan, sauté the chopped red onion and the 2 cloves of minced garlic in olive oil. (This will be added to the cooked polenta later.) When the water has boiled, add the cornmeal and salt, and simmer gently over medium heat, stirring frequently with a wire whisk, being careful that it does not boil over.
Add nutritional yeast and milk and whisk until liquid is absorbed and polenta is smooth, about 10-15 minutes. Add additional salt, if necessary.
Add the sautéed red onion, sun-dried tomatoes, and basil and parsley to polenta, and stir well. Turn off heat.
While the polenta is still creamy, pour it out onto a baking sheet, loaf pan or cake pan—whatever shape you want it in once it's "set." Cover, and chill for at least an hour to set, but you can also chill it overnight. Once it's set, cut into 12 squares, and brush each side with olive oil.
Place the squares on a hot grill, and cover. Grill until polenta is golden brown, about 3 minutes per side. Top with sautéed veggies, toasted pine nuts, or serve as is.
Serving Suggestions and Variations
- Serve it creamy. To do this, you will want to serve it immediately off the stove. To make it even creamier, you can add a few teaspoons of olive oil or Earth Balance (a non-dairy butter). Add to individual plates and top with the sautéed veggies and freshly ground pepper.
- Top with sautéed, grilled, or roasted veggies.
Recipe courtesy of Compassionate Cooks, LLC.