Savoury Polenta

13 Aug

I perused Tracy‘s blog for a couple of nights in a row, page after page of wonderful pictures that made me want to cook. right. then. And then I came across this party. It was no ordinary party. It was a polenta party. I felt compelled to make polenta things. and so I did, largely based on Vegandad’s recipe My arms also got a good workout from stirring the polenta. Oh god I love that word. Polenta polenta polenta.

Savoury Polenta
(serves 4)

1 cup polenta
3 cups water
1 tsp of Massel vegetable stock powder
8 sundried tomatoes, oil in jar
1/2 cup* soy milk

1. Put polenta, water and stock in a medium saucepan, and bring to boil.
2. Lower heat and let simmer for 15-20min, stirring occasionally with a wooden spoon (this thing splatters!) as water is absorbed.
3. As you fish the sundried tomatoes out of the oily jar with a pair of scissors, use your fingers to hold them and cut into small pieces (there is no need to chop these up beforehand, think of the additional bowl that you’ll need to wash).
4. Keep stirring labouriously as the mixture bubbles and thickens to a consistency of porridge. When it’s a bit dry, add a splash of soy milk for a creamier texture.
5. Season with S+P.

*Amount of soy milk depends on how creamy you want it to be.

Sauteed Mushrooms
(for one)

Roughly chop up a handful of mushrooms (portobello, white, brown, etc). Heat 1 tbs of oil and 1 clove minced garlic in saucepan for 2 minutes, throw in mushrooms and brown them before adding herbs of choice (oregano and thyme). Season with S+P.

You could serve the polenta with roasted or sauteed vegetables. The leftover polenta tasted really good straight out of the fridge. You could slice them up and fry them. But why bother?


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