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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Polenta Lasagna with Cream Sauce Ingredients:
3 large onions, diced |
2 teaspoons water |
1/4 teaspoon soy sauce |
vegetable cooking spray |
3 3/4 cups unflavored soymilk, divided |
3/4 medium onion, unpeeled |
1 celery rib, cut into 3-inch pieces |
6 whole cloves |
3 bay leaves |
1/4 teaspoon ground nutmeg |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
4 1/2 teaspoons cornstarch |
1 teaspoon salt |
3/4 teaspoon pepper |
Directions:
1. Cook first 3 ingredients in a large nonstick skillet coated with cooking spray, covered, over low heat 45 minutes or until onions are very tender, stirring occasionally. Remove mixture from heat, and set aside.
2. Reserve 2 tablespoons soymilk, and set aside. Bring remaining soymilk, unpeeled onion, and next 4 ingredients to a gentle boil in a medium saucepan; reduce heat, and simmer 15 minutes.
3. Melt butter in a nonstick skillet over medium heat. Stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned.
4. Pour soymilk mixture through a wire mesh strainer into a bowl, discarding solids. Whisk soymilk mixture into butter mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.
5. Stir together cornstarch and reserved 2 tablespoons soymilk until smooth. Whisk cornstarch mixture into soymilk mixture, whisking until thickened. Remove from heat. Stir in diced onion mixture, salt, and pepper.
6. Note: Reduce sodium by omitting salt when preparing this recipe. Packaged polenta contains salt.
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