polenta Archives - Epicurean Vegan

Layered Polenta Casserole

November 24, 2013 by epicureanvegan

This is how tonight’s post-dinner conversation went between father and son:
“This is going to be deee-vine for tomorrow’s lunch,” father said as he placed the leftovers in a container.
“Wait, who said you get them all?” his son said, grabbing hold of the dish.
“You will lose an arm, son,” father said firmly.
A wresting match in the kitchen ensued. I don’t know who the victor was; I walked away, but I’m pretty sure I’ll be eating the leftovers for breakfast. Yes, it was that good.

INGREDIENTS:
1 pre-made polenta log (I used the sun-dried tomato & garlic variety), cut into 18 slices
2 C spinach, chopped
1 large tomato, chopped
2 C mushrooms, sliced
1/2 tsp basil
1/2 tsp rosemary
Salt and pepper, to taste
1/3 C bread crumbs or panko
1/2 C Parmezano Sprinkles (recipe below)
Parmezano Sprinkles: (from the Ultimate Uncheese Cookbook)
1/2 C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping 1/4 tsp salt
Sauce:
4 Tbs Earth Balance margarine
2-3 cloves of garlic, minced
6 Tbs flour
1 C vegetable broth
1/4 C almond milk
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 375. To make the Parmezano Sprinkles (which I recommend making ahead of time) combine all of the ingredients in a food processor and process until you have little crumbles . . . then refrigerate.

Combine the chopped spinach, tomatoes and sliced mushrooms in a bowl along with the basil, rosemary, salt, and pepper.

To prepare the sauce, melt the Earth Balance and add the garlic. Saute about 2 minutes. Add the flour and whisk until smooth. Next, add vegetable broth a little at time, whisking constantly until everything is incorporated over medium heat. The sauce should begin to thicken. Slowly add in the almond milk, an 1/8 C at a time and whisk thoroughly. Season with salt and pepper. Add a ladle of sauce to the bottom of an 8″ baking dish—just enough to coat the bottom. Place 9 slices of the polenta on the bottom and sprinkle with about 1/4 C of the Parmezano Sprinkles.

Next, layer on the spinach mixture—pack it down if you have to, but get it all on there. Top with the remaining 9 slices of polenta . . .

. . . then remaining sauce, the bread crumbs, and another 1/4 C of the Parmezano Sprinkles.

Bake for 20-25 minutes. Let it sit for about 5-6 minutes before digging in. Enjoy!

Layered Polenta Casserole

Author: Epicurean Vegan

Serves: 6

Ingredients

1 pre-made polenta log (I used the sun-dried tomato & garlic variety), cut into 18 slices
2 C spinach, chopped
1 large tomato, chopped
2 C mushrooms, sliced
½ tsp basil
½ tsp rosemary
Salt and pepper, to taste
⅓ C bread crumbs or panko
½ C Parmezano Sprinkles (recipe below)
Parmezano Sprinkles: (from the Ultimate Uncheese Cookbook)
½ C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping ¼ tsp salt
Sauce:
4 Tbs Earth Balance margarine
2-3 cloves of garlic, minced
6 Tbs flour
1 C vegetable broth
¼ C almond milk
Salt and pepper, to taste

Directions

Preheat oven to 375.
To make the Parmezano Sprinkles (which I recommend making ahead of time) combine all of the ingredients in a food processor and process until you have little crumbles . . . then refrigerate.
Combine the chopped spinach, tomatoes and sliced mushrooms in a bowl along with the basil, rosemary, salt, and pepper.
To prepare the sauce, melt the Earth Balance and add the garlic. Saute about 2 minutes. Add the flour and whisk until smooth. Next, add vegetable broth a little at time, whisking constantly until everything is incorporated over medium heat. The sauce should begin to thicken. Slowly add in the almond milk, an ⅛ C at a time and whisk thoroughly. Season with salt and pepper.
Add a ladle of sauce to the bottom of an 8" baking dish---just enough to coat the bottom.
Place 9 slices of the polenta on the bottom and sprinkle with about ¼ C of the Parmezano Sprinkles.
Next, layer on the spinach mixture---pack it down if you have to, but get it all on there. Top with the remaining 9 slices of polenta, then remaining sauce, the bread crumbs, and another ¼ C of the Parmezano Sprinkles.
Bake for 20-25 minutes.
Let it sit for about 5-6 minutes before digging in. Enjoy!

Polenta Marsala

July 2, 2013 by epicureanvegan

It’s great to be back with a new recipe! I haven’t worked with polenta much, so I decided to take the easy route and use the pre-cooked version.

It’s great when you don’t want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this “f***ing brilliant.” Need I say more?

INGREDIENTS:

1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
1-2 Tbs olive oil
2 C mushrooms, sliced (I recommend cremini or baby portobello)
1/2 C green onion, sliced
3 Tbs Earth Balance
1/4 C flour, any variety
1/2 tsp marjoram
1/4 tsp black pepper
1 to 1-1/4 C vegetable broth
1/4 C Marsala cooking wine

DIRECTIONS:
Slice the polenta into about 18-19 slices.

In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.

Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it’s smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.

Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Polenta Marsala

It's great when you don't want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this "f***ing brilliant." Need I say more?

Author: Epicurean Vegan

Serves: 4

Ingredients

1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
1-2 Tbs olive oil
2 C mushrooms, sliced (I recommend cremini or baby portobello)
½ C green onion, sliced
3 Tbs Earth Balance
¼ C flour, any variety
½ tsp marjoram
¼ tsp black pepper
1 to 1-1/4 C vegetable broth
¼ C Marsala cooking wine

Directions

Slice the polenta into about 18-19 slices.
In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.
Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it's smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.
Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Baked Truffle Polenta Fries

June 5, 2012 by epicureanvegan

This is a first for me. I’ve never eaten polenta at home, but I’ve ordered it in restaurants. I decided to try making polenta fries, but the easy way . . .

Ancient Harvest

This is certainly an ideal way to make fries: crack open a polenta log, slice, season, and bake!

INGREDIENTS:
1 tube of polenta
1/8 C olive oil
2 Tbs truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into 1/2″ slices.

Then cut each slice into thirds.

Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.

Bake for 30-40 minutes, turning once halfway through. Enjoy!

Baked Truffle Polenta Fries

Author: Epicurean Vegan

Ingredients

1 tube of polenta
⅛ C olive oil
2 Tbs truffle oil
Salt and pepper, to taste

Directions

Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into ½" slices.
Then cut each slice into thirds.
Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.
Bake for 30-40 minutes, turning once halfway through. Enjoy!

Layered Polenta Casserole

Polenta Marsala

Baked Truffle Polenta Fries

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