Now what you have all been waiting for: the recipe for the polenta that I served with the braised rabbit in my previous post. Unlike rabbit, polenta is completely vegan. At its simplest, it's made from just corn meal and water. This recipe uses vegetable stock and onions to give it a savory, hearty flavor. This dish can be served as a main course and topped with a tomato sauce, a white sauce, or cheese. Here I have it as a side dish, and it is tasty enough to be served plain.
Pre-heat the oven to 350 degrees. In a saucepan heat:
3 cups vegetable stock
In a large skillet, heat on medium low:
2-4 Tbsp olive oil
Chop into small pieces, then add to the heated oil:
Sautee the onions for about five minutes, then add the vegetable stock to the skillet.
In a medium-sized bowl, mix together until smooth:
2 cups warm water 1 1/2 cup yellow corn meal
Slowly add the corn mixture to the stock-and-onion liquid on the stove, stirring constantly to avoid lumps. Simmer for 10 minutes, then put the skillet in the oven. (If your skillet is not ovenproof, you may transfer the polenta into a large, shallow, lightly buttered or oiled baking dish.) Bake for 20 minutes, or until the polenta becomes golden-brown on top. Take the dish out of the oven and allow to cool for at least 5-10 minutes, or until the polenta gels together and cools enough to cut into formed slices. Serve and enjoy!