Bean-Style Polenta – beans – Hope you will like this one also, it is one of the best beans. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!
Ingredients (use vegan versions):
- 2 1/2 cups vegetable stock (375 ml)
- 1/2 cup black bean stock (125 ml)
- 1 cup polenta (250 ml)
- frozen stick of non-hydrogenated vegan margarine – you will use around 1gm.
Directions:
Pour the liquids into a pot and bring to a rapid boil. Slowly pou
in the polenta making sure the grains stay separate. The boiling
action should do this nicely but just in case, be prepared to stir.
Stir the mixture almost continuously for around 30 minutes until the
polenta is “firm” and “comes away from the sides of the pot” or until
you”re tired of stirring (that”s my technique.)
Pour the polenta into a loaf pan. The polenta should be barely
pourable because of its thickness. Refrigerate in order to firm it
up.
When you are ready to serve, heat up a griddle on a medium flame.
Swipe the griddle with the frozen bar of margarine. This will impart a
really tiny amount of margarine but just enough to provide lubrication
and taste. Slice the polenta into eight slices and grill a around
five minutes on each side until browned.
Serve two each with the Thai-style curry sauce or a simple mushroom
sauce.
Serves:
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