Saturday, June 6, 2009

Creamy Soft Polenta

This is a hearty side to accompany whatever Italian entree you might be serving. I made a seitan marsala and a simple salad and this polenta was a great addition to the meal. Play around with the herbs to suit your entree, and be sure not to overcook it into a dense lump.


INGREDIENTS
Serve 4-6 as a side
- 2 tbsp olive oil
- 4 large cloves garlic, chopped
- 4 cups vegetable broth
- 1 cup polenta
- 2 tbsp nutritional yeast
- 1 tsp dried herbs (sage, thyme, basil, whatever suits you)
- salt and pepper to taste
- 1/4 cup coconut cream (top of the can of an unshaken can of coconut milk), or soy creamer

METHOD
1. Heat oil in a saucepan over medium heat. Saute garlic for a few mins, until lightly golden.
2 Add vegetable broth and increase heat to hi. Bring water to boiling then add polenta slowly, stirring all the time. Reduce heat to medium low and cook for 15-20 mins, stirring regularly so it does not stick. It should be like thick porridge.
3. Season to taste with herbs and salt and pepper.
4. Remove from heat and stir in coconut cream. Serve.

3 comments:

Bobbi said...

Thanks for this recipe, I love polenta and this sounds great, so flavorful!

SallyT said...

I just used my rice cooker to make polenta. It worked great with less need to stir!

Shannon said...

I live in the UK and seitan is hard to find. I'm working on getting gluten over the internet so I can make it at home, but for the time being I make tofu marsala and it's always a success. I slice a drained block of extra-firm into 2 cm or so slices, dip in milk-ish liquid, then in seasoned cornmeal. I bake them until quite crispy and add them to the marsala sauce in the pan, about 30 seconds of soaking per side. It's really nice alongside asparagus & broad bean risotto.

Thanks for the great site.