Polenta Scramble

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

Creamy Polenta. Glazed Shiitake Mushrooms. Chimichurri. Harissa. Sweet Potato Patties

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<

Americas
Argentina
Main course
Vegan

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.

Glazed Shiitake Mushrooms

Place mushrooms in a dry, hot, sauté pan, being careful not t