Are you ready for something warm and comforting? For some healthy, guilt-less comfort food? How about some gluten-free goodness?
Well, then. Here we go! Let’s give this homemade polenta with thick, chunky sauce a go.
- For Polenta:
- 3-4 garlic cloves (minced)
- 1 Tbsp. oil
- 2L water
- 2 tsp. salt (to taste)
- 1 cup cornmeal
- 3 garlic cloves (minced)
- 1/2 medium onion (finely chopped)
- 1 Tbsp. oil
- salt to taste
- cumin to taste
- chili sauce to taste
- 2 cups TVP (soy protein)*
- 1 jar tomato sauce (if using homemade, add tomato paste to thicken)
- In a tall pan, sauté garlic in oil. Add water.
- Add salt and let reach a rolling boil.
- Add the cornmeal slowly to avoid clumps, stirring with a wooden spoon. (If small clumps form, smash them against the pan edges with spoon while polenta boils.)
- Let boil until thickened (20-25 minutes), stirring periodically. Meantime, make the sauce.
- In small saucepan, sauté onion in oil until transluscent.
- Add garlic, then the TVP. Stir and season to taste.
- Add sauce and let boil fo 3 minutes.
- Taste the polenta and add salt if needed. Pour polenta into 28x18cm (11x7in) dish. There should be about half an inch of room to pour the sauce on top!
- Let polenta set for at least half an hour before adding the sauce. It should be set enough by then to press a fork through it to allow some sauce through.
- Top polenta with sauce (it will finish setting).
- Reheat in oven before serving.
My favorite thing about this way of preparing polenta is how easy and fast it is. It’s also filling, creamy, and a warm alternative to soup.
- This recipe is for set polenta that you can cut into individual portions, but if you want soup-y polenta (as per photo) don’t overcook and eat it hot. It will likely set once cooled, but you can always thin it back up by re-heating and add water.
- If you want the polenta to set and be able to cut, it’s better to overcook and boil it for a bit longer to ensure it will set completely than to have a runny mess.
- Transportation is easier if you take the polenta and sauce separately. Place the sauce over the polenta right before reheating it in the oven.
- It can take a while to get hot. Put it in the oven early.
- The salt in the recipe will likely be too little, but it’s best to start with a little and add salt until you’re happy with it.
- *TVP is textured vegetable protein, a substitute for ground meat. It can be bought dehydrated (soak 1 cup in very hot water for five minutes; squeeze water out and use the two cups of hydrated TVP) or already hydrated and seasoned.
- Alternatively, use chopped red peppers and mushrooms to add texture in place of TVP.