雪女 (mszzzi) wrote in vegancooking,
雪女
mszzzi
vegancooking

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Herbed spinach 'cheesy' Polenta

I am attending a potluck today, and tried to figure out what to bring that wouldn't really need refrigeration, as it's downtown, in a park. There are tons of things going on today down there, before the potluck, too, and we're taking the El and our bikes - so it had to be portable, too. :)

I made:
I bought cornmeal a while ago in hopes of making it into polenta a while ago, after some googling, it seems it's the wrong kind. But I am crafty and have confidence in my abilities, so I winged it with this stuff, and some grits I have on hand. :)

I found a nice recipe for polenta at: http://vegangrandma.blogspot.com/2006_12_02_archive.html

So, I sub'd the 1 cup course cornmeal for 1/2 cup fine yellow cormeal, and 1/2 c grits
4 cups water
I mixed them together in my pot, then went outside long enough to pick out a stuffed handful of herbs from my garden:
basil, greek oregano, parsley and chives
i chopped it into bits. and turned on the polenta on the stove, over med. heat. I think you have to stir constantly when you do it this way, so it was hard to chop and stop and stir. Chop wash stir etc.

Until it started to really get thick. not nearly pulling away from the sides thick, but close. I tossed in the fresh chopped herbs. I stirred well, and let them cook, oh, about 4min's till they were smelling and looking fantastic.

I put in the spinach, stirred, and cooked until it was nice and bright green.

I shredded some Vegan Rella mozzarella (maybe about 1/4c) stirred in, and then added 1TBSP of Nutritional yeast.

Stir to mix well, turn off heat.

Pour into a glass loaf pan. It is currently chilling in the fridge. once it sets up, I am going to turn it out, cut it up and pan fry.

I tasted the spatula I used (when I was finished with it, of course) and it is amazing. :)

I can't wait to eat it, but sadly I have to.

I also have some fresh spinach, and I cut it only into thin strips about 1/4" wide


And here's a pix of it before I put it in the fridge:


Tags: ethnic food-italian
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