sorry for the shitty, multiple-filtered picture. i was going to take a picture immediately upon plating, but i just *had* to have a bite. then, halfway into eating it, i remembered to take a picture.
so what goes into polenta provençal, i can hear you ask. WELL.
this is a great meal because it looks très fancy but you can prepare all the different components in advance and combine them all together for a super-quick showstopper of a meal.
first thing’s first! go make a whole bunch of the ppk’s chickpea cutlets. you can freeze them before the frying stage too so they’re ready to whip out and cook at a moment’s notice. one of these will sit on top of your polenta, swimming in provençal sauce.
so i’ll go ahead and write up my polenta and sauce recipes below, for your delectation.
1/2 cup cornmeal
3 cups vegetable stock (can use a combination of stock and plant milk for a creamier flavour)
1tsp garlic granules
freshly ground black pepper to taste
1/4 cup nutritional yeast
1 head’s worth of boiled cauliflower florets, coarsely mashed (optional)
grated vegan cheese to taste (optional)
look, i make polenta very simply. some people recommend whisking in the cornmeal after bringing the stock to boil – fuck that. put your cornmeal and cauliflower (if using) into a large pan, and pour the liquid over slowly while stirring. if you stir with a fork it helps prevent and break up lumps.
THEN bring your pan to a boil over high heat. add the garlic granules and pepper. you’re going to want to stir this fairly frequently.
after you’ve brought it to boil, turn the heat down to a simmer (else it’ll start spitting at you). keep stirring frequently. you’ll notice it thickening up nicely. when it’s at pudding consistency, take it off heat and add the margarine, nooch, and cheese. stir well and ladle it out immediately – it will solidify more as it cools!
if you’re making this in advance and it goes very solid in the fridge, you have a couple options. you can either bake or fry it which is delicious, or if you want it more liquid you can whisk in boiled water in a pan and bring it back to boil.
1 onion, chopped
1 medium carrot, diced into small cubes
2 sticks celery, de-stringed and chopped finely
2Tbsp capers with brine
1 large or 2 medium tomatoes, diced (omit if on a low-potassium diet)
oil or margarine for frying
heat the oil or margarine in a skillet over low heat. add the onion, carrot, and celery, stirring to coat in oil. this is a pretty low-maintenance pan right now – just make sure the mirepoix is spread out evenly and leave it for awhile to soften, stirring occasionally.
you can wait until the onions are translucent and the carrots soft, or you can even leave for longer until the mixture is golden-brown and caramelised. in any case when cooked to your liking add the capers, brine, and tomato if using, and allow to simmer for a bit longer to let the flavours meld. can be used straightaway or refridgerated/frozen.