Crispy Herb'd Polenta Cakes with Spicy Tomato Sauce
1 cup cornmeal
1 cup water
2 tablespoons olive oil
handful fresh herbs (misc.)
1/2 cup vegan soy cheese (optional)
zest of one lemon
enough flour to coat cakes (couple tablespoons)
grapeseed oil for frying
2 cups strained tomato sauce
chopped up heirloom tomatos (about a cup)
1 tablespoon olive oil
hot sauce to taste (I use Peri Peri)
2 tablespoons red wine
First, I boiled water, added equal amount of polenta (cornmeal) (1/1 Cup). Mix until it's thick, pay attention or it gets lumpy.Put 2 tablespoons of olive oil in a bowl, some fresh herbs, soy cheese and lemon zest. Add hot mixture, mix and smooth into an oiled pan. Refrigerate, the longer the better.
Make the sauce:
Fry onions in olive oil and dash of wine. Then add strained tomato sauce, heirloom tomatoes and hot sauce and cook until reduced.
Return to polenta:
Cut into squares. Bread with flour (I use barley or whole wheat). Fry in grapeseed oil (goes nicely at hot temp). Fry till crispy on outside. They are super soft and gooey on the inside. Serve with sauce.
***On the Side... I got these amazing, I think they were baby cabbage leaves from the James Bay Market. I sauted them with olive oil, white wine, dijon, agave nectar, sea salt. I could eat them forever and ever. Pure love.
The little dark things are flax seeds. I covered the green happy joy with some serious flax.
Source of recipe: Experimentation and a little vegan adaptation.