Grilled Polenta
1 cup polenta (coarse cornmeal like Bob's Red Mill polenta)
3 cups water or your favorite vegetable stock
1/2 tsp celtic sea salt
1 tablespoon Earth Balance (or other non-hydrogenated margarine)
1/4 cup vegan parmesan
1 to 2 tsp. amber agave nectar
On medium high heat, bring salted water to boil. Stir in the coarse cornmeal. Reduce heat to medium-low to low and simmer for 10 minutes. Stir occasionally to prevent lumps from forming. At the end of cooking, stir in earth balance, vegan parmesan, and agave nectar. Serve with additional vegan parmesan.
Also be careful about the polenta splattering while its cooking....it can feel like napalm on your skin.
Serve polenta as is or pour polenta into a brownie sized pan (9X9) and allow to cool. Once cooled and firm, cut into squares. Heat a skillet with 1 tbsp. olive oil. Pan grill the polenta until toasted. Grilled polenta is great with chili, curries, and wilted spinach.
3 cups water or your favorite vegetable stock
1/2 tsp celtic sea salt
1 tablespoon Earth Balance (or other non-hydrogenated margarine)
1/4 cup vegan parmesan
1 to 2 tsp. amber agave nectar
On medium high heat, bring salted water to boil. Stir in the coarse cornmeal. Reduce heat to medium-low to low and simmer for 10 minutes. Stir occasionally to prevent lumps from forming. At the end of cooking, stir in earth balance, vegan parmesan, and agave nectar. Serve with additional vegan parmesan.
Also be careful about the polenta splattering while its cooking....it can feel like napalm on your skin.
Serve polenta as is or pour polenta into a brownie sized pan (9X9) and allow to cool. Once cooled and firm, cut into squares. Heat a skillet with 1 tbsp. olive oil. Pan grill the polenta until toasted. Grilled polenta is great with chili, curries, and wilted spinach.
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