Simple bake polenta

 

Crispy baked chipotle polenta

Ingredients:

• 3​ ​cups​ ​vegan​ ​vegetable​ ​stock
• 1​ ​cup​ ​quick-cook​ ​polenta
• 1⁄4​ ​cup​ ​vegan​ ​margarine
• 1​ ​tablespoon​ ​of​ ​nutritional​ ​yeast
• 1​ ​teaspoon​ ​dried​ ​oregano
• 2​ ​teaspoons​ ​ground​ ​chipotle​ ​chile

Instructions:

-​ ​​​ ​Bring​ ​the​ ​vegetable​ ​stock​ ​to​ ​a​ ​low​ ​boil
-​ ​Add​ ​all​ ​other​ ​ingredients​ ​and​ ​stir​ ​well
-​ ​Simmer​ ​over​ ​a​ ​low​ ​heat​ ​for​ ​approximately​ ​15​ ​minutes,​ ​stirring​ ​regularly
-​ ​At​ ​this​ ​stage,​ ​preheat​ ​the​ ​oven​ ​to​ ​approximate​ ​200°C/400°F
-​ ​When​ ​the​ ​polenta​ ​has​ ​absorbed​ ​all​ ​the​ ​water,​ ​switch​ ​off​ ​heat​ ​and​ ​transfer​ ​mixture​ ​to​ ​a small​ ​baking​ ​dish
-​ ​Push​ ​polenta​ ​down​ ​into​ ​the​ ​dish​ ​and​ ​roughly​ ​flatten
-​ ​Bake​ ​for​ ​approximately​ ​35​ ​minutes​ ​until​ ​golden​ ​brown​ ​and​ ​crunchy​ ​on​ ​top
-​ ​Remove​ ​from​ ​oven​ ​and​ ​cool​ ​for​ ​about​ ​10​ ​minutes
-​ ​Cut​ ​into​ ​squares​ ​and​ ​serve​ ​with​ ​your​ ​favourite​ ​Mexican​ ​dishes

We​ ​served​ ​this​ ​with​ ​black​ ​beans,​ ​pico​ ​de​ ​gallo,​ ​guacamole​ ​and​ ​vegan​ ​sour​ ​cream​ ​but you​ ​could​ ​use​ ​the​ ​crispy​ ​polenta​ ​as​ ​a​ ​base​ ​for​ ​anything​ ​really.​ ​Try​ ​it​ ​with​ ​spicy​ ​jackfruit and​ ​a​ ​mango​ ​salsa,​ ​black-eyed​ ​peas​ ​and​ ​collard​ ​greens​ ​or​ ​get​ ​extra-creative​ ​and​ ​serve it​ ​with​ ​an​ ​Indian-style​ ​curry​ ​and​ ​rice.

Recipe​ ​and​ ​photo​ ​remain​ ​property​ ​of​ ​Sean​ ​O’Callaghan​ ​and​ ​may​ ​not​ ​be​ ​reproduced​ ​without permission.​ ​​ ​©​ ​fatgayvegan.com