Polenta makes the perfect offering for your vegetarian guests at your Holiday table. Be sure to make enough for everyone else as well, because they will be eating it too!
How to: Buy organic corn meal, either in bulk or a brand like Bob’s Red Mill. The ratio of liquid (water or bouillon) is 4:1, and the easiest way to prevent clumping is to put ¾ of the liquid into the pan to boil, and mix the rest with the dry polenta. Whisk well before adding to the boiling water. Turn down the heat and partially cover to avoid splatter; cook for about 20 minutes.
The cooked polenta can be turned into an oven-proof serving dish, topped with sauce, and popped into a hot oven. For a spicy Caribbean sauce, sauté some onions, garlic, bell pepper, cilantro, and chili until translucent. If you like “fake meats” (e.g. “Fakin’ Bacon” smoked tempeh), cut the “meat” into bite-size pieces and add to the onion mixture. Pour over the cooked polenta, and add cream and pecorino. Reheat at 350 deg before serving, for about 20 minutes. Top with sliced avocado.