I wanted the cherry tomatoes to roast a bit, so I put them in a really hot pan with some oil and a lid and shook them every couple minutes. The photo looks really greasy, but tomato burst after a while. After they burst, I removed them from the heat and let them cool down.
Once the polenta was cooled down a bit, I poured it into my pan and baked it at 375 for 30 minutes (when it is “set” in the middle). When it was done, put it on my baking rack for expedited cooling and jumped in the shower.
I poured both veggies over the top and sprinkled with chopped basil. I packed the toppings in a bag, wrapped up the dish and walked a couple blocks over to Kelsey’s.
I had no idea how to use the vegan cheese, so I waited til the vegans arrived so they could show me. It’s actually just like goat cheese consistency and I crumbed it sparingly. Another quick trip to the oven to melt the cheese and a drizzle of balsamic glaze (Trader Joe’s).
Luckily, the time crunch worked in my favor and “winging” it turned into something fab. I loved the “cheesy” flavor that the nutritional yeast gave the polenta and I would definitely make it again. The whole pie was devoured and I even had requests for the recipe (hence this janky post with iphone pics).
Vegan Polenta Base:
1/2 cup yellow polenta*
2 cups water
2 TBSP nutritional yeast
1 TBSP olive oil
at least 1 tsp salt (taste and see, be generous)
ground black pepper
Whisk ingredients over medium heat and work out any lumps. Taste and season with salt and pepper. Once mixture thickens, pour into pan (I sprayed with cooking spray) and bake at 375 until mixture “sets” and has a hard top. Mine took about 30 minutes, but every oven is different. Polenta is pretty forgiving and usually sets solid as it cools.
*My base was quite thin, so if you want a thicker base, I would increase the amount of polenta and change the water ratio accordingly.
half yellow summer squash, chopped
half zucchini, chopped
half small yellow onion, chopped
1 clove garlic, chopped
1 TBSP oil of choice
1 TBSP fresh chopped basil (added to veggie saute after removed from heat)
salt & pepper
Saute onion until edges are translucent, add squash and zucchini, plus salt and pepper. Once veggies start to soften, add garlic and mix throughout. Once veggies are throughout cooked, removed from heat and stir in fresh basil. Taste and season if necessary.
Additional Toppings: You can eat this as is, or you can top with regular cheese, vegan cheese, fresh herbs, or balsamic glaze. If I use cheese, I jack up the oven to 400 and put it in for 5 minutes to melt and top with fresh basil afterwards.
Have you tried vegan cheese? Which brand and what did you think?
What food allergy would you consider to be most disastrous? I would be really enraged if I was allergic to eggs or nuts.
Strangest Food Allergy you’ve encountered? I was having a work function at my house and one guy said he was allergic to all vegetables except butternut and carrots. Really? Are we serious?