Blue Plastic Straw
March 24th, 2005, 11:08 PM
Sundried Tomato Polenta
By:
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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2 tablespoons oil from sundried tomatoes
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart vegetable broth
1 cup coarse ground cornmeal
3 tablespoons Earth Balance
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup oil-packed sundried tomatoes, chopped
2 ounces Soymage Vegan Parmesan
Instructions:
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Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the vegetable broth and bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the Earth Balance, salt, and pepper. Once they are incorporated, stir in the sundried tomatoes and vegan parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
Additional comments:
-----------------------------------------------------
Adapted from an Alton Brown recipe
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By:
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
2 tablespoons oil from sundried tomatoes
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart vegetable broth
1 cup coarse ground cornmeal
3 tablespoons Earth Balance
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup oil-packed sundried tomatoes, chopped
2 ounces Soymage Vegan Parmesan
Instructions:
-----------------------------------------------------
Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the vegetable broth and bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the Earth Balance, salt, and pepper. Once they are incorporated, stir in the sundried tomatoes and vegan parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.
Additional comments:
-----------------------------------------------------
Adapted from an Alton Brown recipe
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.