Cheesy Polenta With Sauted Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
An easy and quick meal with delicious polenta. You can vary the vegetables as you wish or according to what's in season (or in your fridge!) Ingredients:
for the sautéed vegetables |
1 yellow onion, cut into half moons |
1-2 medium zucchinis, thinly sliced in rounds |
approximately 3/4 cup vegetarian ground meat such as boca ground or morningstar |
about 20 cherry or grape tomatoes, diced |
for the polenta |
1 cup instant polenta, dry |
2 cups vegetable stock |
1 small can of evaporated milk |
1/2 cup cheese of your choice, shredded |
Directions:
1. Sauté the vegetables and vegetarian ground on medium in a non stick pan with olive oil. Salt and pepper to taste.
2. While the vegetables are cooking, prepare the polenta.
3. Bring the stock to a boil on the stove and mix in the polenta in a stream, constantly stirring.
4. Slowly add in the evaporated milk in about 3 or 4 additions.
5. Let the polenta bubble as it absorbs the liquid. Add more or less liquid according to the texture desired.
6. Turn off the heat just before the polenta is done and mix in the cheese. It will continue to cook slightly off the heat.
7. Serve the vegetables on top of the polenta.
|
|