Day 9: Garlic & Herb Polenta with Veggie Ground Ragu (30 Days of Vegan Recipes)

Tuesday, September 9, 2014

I call this my little bowl of goodness, this garlic and herb polenta with veggie ground ragu fills my belly pretty well and I'm sure it will fill yours too. Take a look:

Recipe by Sweet Caroline

For Polenta
1 cup fine cornmeal
3 cloves garlic, minced
1 tablespoon olive oil
3 cups water
Handful of chopped parsley and chives

In medium bowl, add the cornmeal and gradually add the water while whisking everything together. In a medium pot, heat the olive oil over medium high heat. Add the minced garlic and sauté until golden in color. Add the cornmeal and water mixture into the pot. Reduce heat to medium/low. Keep whisking until it thickens. Season with salt, add chopped herbs Serve with veggie ground ragu. Enjoy!

For Veggie Ground Ragu
1 (14 oz.) package veggie ground (I used Yves Veggie Cuisine)
1 yellow onion, diced
3 cloves garlic, minced
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1 medium carrot, peeled and diced
1 cup tomato sauce
1 cup water
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and black pepper

In a large sauce pan, heat oil over medium/high heat. Add garlic and onion, sauté until onion is translucent. Add corn, peas and carrot, sauté for a couple more minutes. Add the veggie ground and spices. Pour tomato sauce and water, season with salt and black pepper. Bring to a quick boil, reduce heat and let it cook for a couple more minutes for flavors to combine. Remove from heat and serve with polenta. 

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