Friday, 30 January 2015

Suma Bloggers Network - Sage Polenta & Basil Marinara

It's that time again where I'm going to share with you a wonderful blog post for Suma Wholefoods. I'm privileged to be working with this wonderful vegetarian company who supply so many lovely health food shops (even my treasured local Gaia in Leamington Spa).
This dish is so easy and quick to put together, but tastes just amazing. It's comfort food at it's best!

For The Marinara

Drizzle of oil
1 small white onion chopped
2 chopped garlic cloves
1 Tsp Italian Seasoning
1 Tin Tomatoes
1 TBSP red wine vinegar
1 TSP liquid smoke
1/4 TSP cinnamon
Handful of fresh basil

For The Polenta

Drizzle of oil
1 small white onion
1 cup vegetable stock
3 cups unsweetened almond milk
1/2 cup nutritional yeast
1 TBSP 'butter' (I use Pure sunflower brand)
1 1/2 cups of polenta (also sometimes labelled fine cornmeal)
dash salt
dash pepper
1 Tsp sage

You'll want to make the marinara first so that it can bubble away on the stove whilst you make the polenta. In a saucepan, heat up the oil and add the onions and garlic. Carefully brown.
Add the remaining ingredients and stir together. Simmer for at least 20 minutes.

To make the polenta - take a heavy bottomed saucepan and heat up the oil. Add the onions and brown.
Add the vegetable stock, 'milk', nutritional yeast and 'butter'. Heat up the liquid for around 5 minutes.
Slowly add the polenta to the pan in a fine stream whilst stiring. This step is important to prevent it going lumpy.
Add the salt, pepper and sage and continue to stir for about another 5 minutes until the mixture has thickened and cooked through.

Serve the marinara on top of the polenta with a little more fresh basil if desired. Enjoy!

1 comment:

  1. Mmm, exactly the kind of food I want to be eating in the winter. Warming and simple. Delicious.