Here’s a super easy and delicious way to use up that bag of cornmeal in your cabinet. It’s fun (and economical) to make your own polenta, and you can add all sorts of mix-ins. I just added the basics for a rich flavor, but feel free to mix in a medley of stuff at the beginning of cooking (sauteed veggies, peppers, herbs, Tabasco sauce, tempeh… you name it).
Looks, feels, and jiggles just like the stuff in the tube-bag from the grocery store.
Cheezy Polenta with Sundried Tomatoes
serves about 8
- 2 cups corn meal
- 6 cups water
- 2 cubes of vegetable bouillon (or sub out half of the water for veggie broth)
- 1 1/2 tsp salt
- 2 cloves garlic, crushed
- 1 cup of cashews, soaked for about 1 hour
- 1/4 cup nutritional yeast
- 3/4 cup almond milk
- 1 tsp salt
You will also need 3 oz. of sun dried tomatoes. Mine were dried and in a bag, so I needed to soak them for about 20 minutes.
To make Polenta:
Using about 2 tbsp olive oil, grease the sides of a 9″ x 13″ pan. Set aside.
In large pot, bring 6 cups water, vegetable bouillon, and crushed garlic to a boil. Reduce heat to low and add cornmeal.
Using a large spoon, stir the mixture often while it cooks on low. Scrape the sides of the pot to prevent sticking. Continue to stir frequently for 30 minutes. It’s okay to do another task while it cooks (I did my dishes), just make sure you are stirring frequently enough to prevent sticking to the pot.
Once it reaches a thick consistency (and it has been about 30 minutes), spread into your prepared pan.
Let sit for about 15 minutes to cool.
In the meantime, make your cheezy sauce.
To make Cheezy Sauce:
Making sure your cashews have soaked, combine all ingredients for cheezy sauce in food processor and blend until smooth. If you forgot to soak your cashews, do it now! Just stick your pan of polenta in the fridge while you wait.
Now, sauté your sun dried tomatoes in a little oil or margarine just until soft. If they are the kind in a jar, they may be soft enough to enjoy already.
To assemble, simply spread the cheezy sauce on top of the firm polenta and garnish with sun dried tomatoes. Store in fridge (the colder it gets, the firmer it becomes), and warm up in oven preheated at 350 degrees about 15 minutes or until hot.