Name: Polenta Scramble
Yield: Serves 6
Cuisine: Argentinian
Ingredients: 5 cups water; 1 tablespoon olive oil; 1 bunch kale, sautéed; 2 large sweet potatoes; 2 large russet potatoes; 1 tablespoon sea salt; 1 teaspoon chili flakes; ½ cup chickpea flour; ¼ teaspoon salt, plus more to taste; ¾ teaspoon whole coriander seed, toasted; ¾ teaspoon whole caraway seed, toasted; 2 scallions, finely chopped; 1 ancho chili, soaked; 1 cup polenta; 1 arbol chili, soaked; 1½ tablespoons agave; 1½ tablespoons paprika; 1 tablespoon whole cumin seed, toasted; ½ serrano pepper, seeded and finely chopped; ½ bunch cilantro, minced; 3 tablespoons olive oil; 1 tablespoon tamari; ¼ cup sherry vinegar; 1½ teaspoons salt; ½ cup olive oil; 2 tablespoons nutritional yeast; 3 cups shiitakes, stems removed from caps and julienned; 1 tablespoon sherry vinegar; ¼ cup dill, minced; 2 bell peppers

Preparation info

Serves
6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Creamy Polenta

1 cup polenta
5 cups water
1½ teaspoons<

Method

Creamy Polenta

In a large, hot, dry saucepan, toast the polenta until fragrant. Add the water, salt, olive oil and nutritional yeast, and then cook until polenta is soft and creamy, stirring constantly, about an hour.