1 tablespoon oil
2 onions, diced (1 1/2 cups)
4 garlic cloves, minced
1 head cauliflower, cut into small florets
1/2 cup water
1 teaspoon sage
1/2 teaspoon pepper Polenta:
1-2 teaspoons salt
4 cups water or stock
2 cups cornmeal
1/8-1/4 cup nutritional yeast, optional
1. Preheat oven to 400 degrees F, and grease a 9x11" glass pan. Heat up oil in a large pan or wok. Cook onion and garlic until almost clear. Add cauliflower and 1/2 cup water.
2. Cook until cauliflower is just done, about 10 minutes. It should still have slight resistance when you bite into it, but be mostly done. Add spices.
3. At the same time, make polenta in a separate pan. Bring 1 teaspoon salt and water or stock to boil. Add cornmeal slowly and carefully, stirring quickly as you go.
4. Reduce heat and cook until thick. For most fine cornmeal, this is done in less than 3 minutes, but can take longer for larger grains. Remove from heat and add nutritional yeast.
5. Stir cauliflower and polenta together, put it in prepared pan, and bake for 30 minutes, until nicely roasted on top.
This seems like a bit of extra work, but it is truly fantastic. Everybody loves it, even cauliflower haters. This would be a great Thanksgiving recipe or a special side dish for a dinner party.
Source of recipe: I started with the idea in Moosewood Celebrates 'polenta dome' but changed the vegetable, process, and made it vegan and simpler.