|2½ cup||Vegetable stock|
|1 teaspoon||Vegetarian "chicken"-flavored stock|
|¼ teaspoon||Black pepper|
|1 cup||Uncooked polenta; (see note)|
|2 teaspoons||Butter or olive oil|
|⅓ cup||Grated Parmesan cheese|
|OR soy Parmesan cheese|
MAKES 9 SERVINGS LACTO/VEGAN
While the ratatouille is simmering, make the Polenta Squares. Polenta is an Italian cornmeal that is cooked with water into a pudding-like dressing at table. mixture. It then needs to cool for at least 30 minutes before cutting it into squares. At mealtime, reheat the polenta in the microwave if necessary.
Combine water, stock, stock powder and pepper in large, heavy-bottomed pan.
Bring to a boil.
Turn heat to low and slowly add polenta in fine stream, Stirring constantly with wire whisk to prevent lumps. Cover and simmer, stirring constantly, until mixture is very thick, about 10 minutes.
Stir in butter or oil and all but 2 tablespoons of cheese. Spoon polenta into lightly oiled 9-inch square baking dish and smooth it evenly. Sprinkle with remaining cheese.
Cool until polenta sets, at least 30 minutes. Cut into 3-inch squares and serve, either plain or topped with sauce. Makes 9 servings.
NOTE: Look for polenta in either the bulk section or packaged grains section of your grocery or specialty store. Although similar in appearance and taste, regular cornmeal does not work as well as polenta because the grind is different.
PER SQUARE: 114 CAL.; 4G PROT.; 4G TOTAL FAT (2G SAT. FAT); 16G CARB.; 6MG CARB.; 525MG SOD.; 1G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 58 Converted by MM_Buster v2.0l.
Random recipe of the day