I made this for dinner and asked my polenta-virgin boyfriend if he liked the croutons. He said “yes, I am closing my eyes and pretending they are chicken,” which I chose to hear as “yes, they’re delicious and you are very beautiful even though you are sweaty and haven’t washed your hair in days.”
- Enough pasta or spaghetti for two
- 1 cup polenta
- 1 tbsp rosemary (dried basil or mixed herbs works well too)
- 1 clove of garlic
- 2 tbsp nutritional yeast
- 1 cup of veg stock (I use Vecon)
- 1 small onion
- 1 small red chilli (or tsp dried chilli flakes)
- 1 clove garlic (or 1/2 tsp garlic powder)
- 1 packet of passata (500g)
- 1 tbsp tomato paste
- 1 tsp dried oregeno
- salt and pepper of your choice
Make the polenta first cause it needs an hour or so to set in the fridge, like a loser.
Pour veg stock into a large pan on a medium heat (I use a non-stick wok) with the chopped garlic and rosemary.
In a continuous stream pour in the cornmeal, stirring the veg broth at the same time (kind of a ‘pat your head, rub your tummy’ situation unless you have kitchen helpers). Continue to stir, until the water has been completely absorbed, for a good 5 minutes, making sure it doesn’t stick to the bottom.
Add the nutritional yeast.
Pour gently into a lined container or baking dish and stick in the fridge for atleast an hour to harden.
Saucey sauce time! Fry the chopped onion in a little water in a frying pan. Let them cook for five minutes, adding a little bit of water at a time then letting that water cook off before adding more.
Add the passata to a saucepan with the chopped chilli and garlic for a few minutes and let heat up. Add the tomato paste and stir in dried oregano.
Now take the hardened polenta out of the fridge, cut into cubes (or whatever shape takes your fancy- stars, circles, penises), throw into a baking dish and stick under the grill on a medium heat until golden on all sides. This should take 10 minutes, which is just enough time to make some spaghetti or pasta to accompany all this loveliness.
When the pasta is ready, pour a cup of dairy-free milk into the tomato sauce and stir over low heat for a minute to incorporate.
Now you’re done!
Serve with sauce poured all over pasta, croutons precariously balanced on top and some fresh parsley or basil thrown in a carefree manner over the dish.
Would also be nice with some steamed vegetables on the side, cause people are always going on about how vegetables are good for you.