The Vegan Basics
Vegan Polenta

For a hearty Italian side dish with pasta sauce or just vegetables, try vegan style polenta. This is so easy and everyone loves it. You can make it firm to cut into shapes or soft like mashed potatoes or grits.

Ingredients
2 1/2 cups Bob's Red Mill Organic Corn Grits/Polenta
1 quart Imagine Organic No-Chicken Broth
1 cup Plain Silk Creamer or Plain Silk Soymilk
1 teaspoon Hawaiian Sea Salt
1 whole garlic minced (yes, I mean one entire head of garlic)

optional:
4 tablespoons Soyco Vegan Parmesan Cheese
3 teaspoons dried herbs... basil/rosemary/thyme/chives or try Mrs. Dash
1/2 cup unbleached organic white flour
4 tablespoons extra virgin olive oil

Tools
medium & small sized wire whisks
long handled stir spoon... wooden or metal
garlic press
medium sauce pan with curved sides to make stirring easier
large rectangle baking dish, 9 x 13 x 2 inch
spray olive or canola oil
offset spatula

Preparation
Prepare the Baking Dish
Spray the baking dish with olive or canola oil spray and set aside.

Cook the Polenta
In the sauce pan, combine everything, except the Silk Creamer and the flour.

Bring contents to a boil, whisking constantly for 2 minutes.
Lower heat to medium and change your whisk to a long handled wooden or metal spoon... you'll want to do this because the polenta will bubble up and if it lands on your hands or feet, it will BURN!

HINT: If the polenta is boiling bubbles up like lava, turn the temperature down a little more and keep stirring for about 20 minutes. I've left this to do a quick clean-up or go to the refrigerator, but remember, it will get sticky and thick on the bottom of the pan if left alone.

Final Seasoning
Now is the time to taste a cooled bite to see if more salt, herbs or crushed red chili peppers might make it taste even better. Even a little Soyco Vegan Parmesan could be added when served hot... very Italian. This warm polenta mixture can be eaten at his point... serve like a side dish of mashed potatoes or grits and top with Soyco's Vegan Parmesan Cheese.

Soft Polenta
If the polenta is to be eaten soft, you may add a bit of Plain Silk Soymilk Creamer to give the polenta a creamier and richer consistency... add it till the polenta is the consistency that you desire to serve.

Firm Polenta
If you want to create shapes for pan-frying, pour the hot cooked polenta mixture into the non-stick oil sprayed rectangular serving dish and spread it out evenly using an offset spatula. Let the polenta cool completely then cover the container with a sheet of plastic wrap and place in the refrigerator.

Once cooled, the polenta can be cut into shapes or slices... triangles look really great on a platter for a dinner party.

Reheat
Simply spray the slices with olive oil and toss in unbleached organic flour to lightly coat the outside of each shape.

Pan fry in an olive oil coated pan over medium heat on each side for 3 to 4 minutes... until crunchy brown on each side and serve immediately!!

HINT: If doing the polenta shapes for a dinner party, preheat the oven to 275 degrees. Use a cookie sheet with a cake rack on top of it. As you finish pan frying each piece, place it on the rack and keep in the oven for up to 1 hour. This will keep each slice crunchy till served.

Presentation
I serve my firm polenta shapes with my favorite homemade marinara sauce and fresh grilled veggies... anything you put on pasta can be put on or with polenta! A crunchy pan-fried wedge is even great with a crispy lunch or dinner salad.

Enjoy!