Ingredients (use vegan versions):
- 1 cup coarse corn meal
- 3 cups water
- 1/2 tablespoon salt
- saucy leftovers* (about 1 cup - to taste)
- soy cheese (a handful)
Directions:
Polenta is a very versatile dish -- it has an unassuming
flavor, and goes well with a lot of different things. This
is a tip for using leftovers.
Make up the polenta by bringing the 3 cups of water and
the salt to a good boil, then adding the cornmeal in a thin,
steady stream, whisking constantly to prevent lumps. Lower
the heat and simmer the mixture for about 10 minutes,
stirring occasionally, until the polenta becomes very thick.
When the polenta is done, pour it into an oiled glass pie
pan. Take what ever leftovers you have (anything "saucy" is
best -- *curries, or anything with eggplant, tomatoes, or
mushrooms in it) and spread it in a 1/4 to 1/2 inch layer
over the polenta. Sprinkle some soy cheese over the top if
it seems to go with your leftovers. Put the finished
product under the broiler for just a few minutes, until
bubbly and hot. (Be careful! Things burn fast under the
broiler. After the first minute, I look at it every 20
seconds, or so.)
This recipe makes a hearty, grain based
meal that looks kind of fancy while being fast and easy, and
can easily be doubled for company or taken to work the next
day and nuked for lunch. It also makes a nice change from
serving everything over rice. Ellen
Serves: 4
Preparation time: 30 minutes
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