So creamy and comforting, this polenta will fool even your most diehard cheese fans. Using soy sour cream and soy parmesan, this polenta takes on just the right texture and taste. With sauteed veggies stirred in, their flavor infuses as it bakes, and the whole dish just works so well. Serve with a salad and your favorite bread on the side. Enjoy!
Creamy cheesey non-dairy polenta with sauteed vegetables
6 cups water
1 1/2 cups polenta
1 1/2 teaspoons salt
2 tablespoons extra virgin olive oil
4 shallots, sliced
1/2 pound green beans
1 red pepper, cut into strips
1/2 pound shitake mushrooms, sliced
1/2 cup grape tomatoes, halved
3/4 cup soy sour cream
1 cup soy parmesan, grated
2 tablespoons fresh basil, chopped
1 1/2 cups cooked chicken, diced (optional)
coarse salt and freshly ground pepper, to taste
Preheat the oven to 350 degrees Fahrenheit. Spray cooking pan with non-stick spray. Mix together the water, polenta, and salt. Pour into prepared pan, and bake for 40 minutes.
While the polenta is baking, heat the olive oil in a large pan, and saute the shallots til soft. Add the string beans and continue to saute for 8 minutes, stirring occasionally. Add the red pepper, mushrooms, and tomatoes, and saute until softened.
Combine together the sour cream, soy parmesan, basil, sauteed veggies, optional chicken, and salt and pepper. Stir into the cooked polenta, and bake for 25 minutes more. Serves 8.