POLENTA

Instructions

Polenta

1. Pour the water into a pot and bring it to a boil (to speed up the process you can boil the water in an electric kettle and then pour it into the pan). Add 1 tbsp of Vegetable vegan Bouillon powder and stir well.
2. Remove the pan from the heat and pour the polenta little by little. Stir with a whisk at the same time to prevent getting lumps.
3. Once you mix all the polenta return the pan to medium heat and cook for a few minutes. Keep stirring until the polenta is fully cooked (double-check cooking times on the package).
4. Turn off the heat and reserve for serving.

Tomato sauce

1. Place a frying pan on the stove at medium heat and pour 2 tbsp of olive oil (if you want an oil-free option replace the oil for vegetable broth).
2. Peel and dice the garlic cloves and fry them for a couple of minutes. Then pour the passata and add ¼ of tsp of sodium bicarbonate y 1 tbsp of red wine.
3. Season to taste with: soy sauce, Himalayan salt, paprika, parsley, oregano, and 1 wash bay leaf. Stir well.
4. Cook the tomato salsa for around 8 to 10 minutes and turn off the heat.

Assemble

1. Place the polenta on a plate (I normally use soup plates or bowls), add vegan cheese* of your choice and pour the tomato sauce on top.