Polenta with Veg Ragout
Finally it’s polenta time! I prepared these mono portions of polenta, and a really delicious sauce. My husband polished it off in three nanoseconds, so I think it’ll often be on my table, in these cold evenings which will be here for a long time… at least, I think 🙂 🙂
Ingredients:
120 gr of corn flour
1 / 2 liter of water
salt, to taste
1 cup of granulated soy
1 carrot
1 stalk of celery
1 / 2 leek
1 red pepper
1 bay leaf
1 sprig of rosemary
1 / 2 cup of red wine, organic and without sulfites
nutmeg
2 tablespoons of soy yogurt or soy cream
2 cups of tomato sauce
oil, to taste
Method:
First, prepare the polenta. Bring the water with salt to a light boil, slowly add the polenta, stirring it until completely done, about half an hour. As soon as it is done, take the moulds and fill them.With these doses I got three portions. Let them cool, so that the content will solidify; turn them upside down in individual plates. Prepare the vegan ragout. In a saucepan, with pretty high edges, pour a little oil. Slice the leek finely, cut the carrot and celery into fairly large pieces. Put the vegetables to the pan and fry them well with red pepper, a bay leaf and rosemary. Meanwhile, rehydrate the soy as recommended on the package. Squeeze and add it to the vegetables. Brown it very well, as soon as it gets nice and “coloured” add the wine and let it evaporate. When it’s evaporated, add tomato paste and salt. Let it cook for about 30 minutes. Sprinkle with plenty of nutmeg and add two tablespoons of soy yogurt or soy cream – this will make the sauce creamy and flavorful. Serve the polenta, slightly heated in the oven or in the microwave and pour the sauce over it. Preparing the polenta in the moulds is quite handy, because you can prepare it well in advance, even the day before, and then heat it up at the last minute… what can I say, really delicious 🙂 🙂
Chef: Rossella from VeganBlog
this sauce looks so yummy…I’ll make ASAP and let you know|