Roasted Tomatoes tomatoes on the vine balsamic vinegar garlic grapeseed oil sugar salt and pepper Grilled Polenta polenta water vegetable broth vegan parmesan cheese salt vegan butter grapeseed oil vegan cheese
1. Add the water, broth, polenta, and salt to a medium-large pot
2. Bring to a boil and turn the heat down to a low simmer. Stir or whisk every 30 seconds to keep it smooth.
3. Remove from heat and stir in the vegan parmesan cheese and butter.
4. Pour polenta into a 11X7 baking pan and smooth out evenly.
5. Let it cool for 10 minutes then freeze for another 10-15 minutes.
6. Once cooled and firm, cut it into 8 rectangular slices.
7. Grill for 8-10 minutes until grill marks appear
Roast the tomatoes. Place them in a small baking dish and nip each one with scissors.Add garlic, drizzle with oil, balsamic vinegar, and sprinkle with sugar, salt, and pepper. Place in the oven for 10 to 15 minutes at 450° F (230° C) until the tomatoes are blistered and tender.
Whisk into cold water before turning on the heat. This will give you a lump-free polenta every time.
Make sure to whisk or stir often to prevent sticking and lumps, but you don't have to stir constantly.
The polenta bubbles up a lot and can burn your skin. Make sure to keep the heat low and use long cooking utensils.
"Absolutely a winner! This was so incredibly delicious. We will add it to our summer rotation."
"Excellent . This was my first exposure to Polenta . I was so excited to try this recipe and it did not dissapoint. I am making it for a work pot luck !"