Seared Polenta with Spicy Heirloom Tomato Sauce
 
Prep time
Cook time
Total time
 
Recipe from Straight from the Earth: Irresistible Vegan Recipes for Everyone, Chronicle Books, 2014. Reprinted with permissions. Note that the prep and cook times do not include cooling time for the polenta or preparation of the sauce, if using Myra Goodman's Spicy Heirloom Tomato Sauce instead of store-bought.
Author:
Serves: 4 as an entree or 8 as a side dish
Ingredients
  • 2 cups plain unsweetened soymilk (see post notes above for soy-free)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 cup corn grits/polenta
  • ¼ cup whole-wheat pastry flour or corn flour (for gluten-free)
  • Canola oil for frying
  • Spicy Heirloom Tomato Sauce or good-quality jarred marinara sauce, heated
  • 1 cup (30 g) chopped fresh flatleaf parsley
  • ½ cup pine nuts, toasted
Instructions
  1. Grease a 9x9-inch baking pan with olive oil.
  2. To make the polenta, combine the soymilk, olive oil, oregano, salt, pepper, garlic powder, red pepper flakes, and 2 cups water in a medium saucepan, and bring them to a simmer over medium heat. At the same time, bring a second pot of water to a boil.
  3. Slowly whisk the polenta into the soymilk–olive oil mixture in the medium saucepan. Continue whisking until the mixture is smooth, reducing the heat to low to avoid spattering. Cook until the polenta grains are tender, about 15 minutes, whisking regularly (it should have the consistency of cream of wheat). If it gets very thick before the polenta is fully cooked, add additional boiling water, ¼ cup at a time. Immediately pour the polenta into the prepared pan.
  4. Cool the polenta for about 20 minutes, then refrigerate until the it is cool, 1 to 2 hours.
  5. Cut the cold polenta into eight equal triangles using a sharp knife. First cut a vertical line down the middle, followed by a horizontal line that divides the polenta into four equal squares. Then make two diagonal cuts from corner to corner to create eight triangles.
  6. Sprinkle the flour on a flat plate and dredge each polenta triangle in flour. Ready a plate lined with several layers of paper towels.
  7. Place a large skillet (preferably cast iron) over medium-high heat and film it with a thin layer of canola oil. Sear the polenta triangles on each side until they are crispy and golden brown, about 5 minutes. Add more oil as needed between batches. Transfer the seared polenta to the paper towel–lined plate to absorb excess oil.
  8. To assemble the dish, place two polenta triangles on each plate. Top with hot tomato sauce. Sprinkle with the parsley and pine nuts, and serve immediately.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/seared-polenta-spicy-heirloom-tomato-sauce