Polenta in any form is super savory. Corn lends itself to seasonings so well, and is so flavorful
that you can almost never go wrong with it! This is a particularly tasty dish, which will easily stick to your ribs!
you will need:
4 cups of water
1 cup medium-grain yellow Polenta
1 cup frozen corn, thawed
1/2 cup tofu, drained, chopped (this is to make the polenta more creamy)
Salt to taste
1 Tbsp. chopped onion
1/2 tsp. garlic powder
1 Tbsp. Anaheim peppers, seeded and chopped
Put in the blender the frozen corn with the tofu, the onion, the peppers, and a very little amount of water and process till creamy. Bring water to a boil, add the mixture of frozen corn and the salt to taste, add the Polenta in a slow, steady stream and with a wooden spoon, begin to stir it quickly until fully incorporated. Continue to cook it and stir it, for between 20 and 40 minutes, until it gets thick and it doesn't adhere to the sides of the pot.
Serve in individual portions and cover with the sauce, topping with the pimento cheese.
Prepare your favorite spaghetti-style tomato sauce and keep it warm on the back burner.
If you don't know how to prepare Pimento Cheese (a vegan cheese substitute), here's one of the recipes for it we make at home:
Vegan Pimento Cheese
1/2 cup red bell pepper, boiled for 10 minutes to sweeten it up
1 cup cooked millet
2 heaping spoons of cornstarch or arrowroot powder
1cup boiling water
1 teaspoon onion powder
1/2 tsp. sweet paprika powder
1/4 tsp. garlic powder
Salt to taste
1 Tbsp. olive oil
1/2 cup tablespoon raw cashews
Put pimento, cashews, millet and cornstarch or arrowroot in blender, process till smooth.
Put in a saucepot, add all the other ingredients and cook on a low heat until it thickens.
Serve your polenta with a generous dollop of Pimento cheese on top. Add the tomato sauce on top of the Pimento cheese and serve!
Add a green salad and something simple for dessert and you're set.
You can add a sprinkle of vegan Parmesan cheese on top of the Pimento cheese and the tomato sauce.
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