I love polenta!!!
3 cups water
1 cup ground corn meal
1 tbsp. vegetable broth
1 cup spinach
2 tbsp. nutritional yeast
1 1/2 tbsp. finely chopped fresh basil
Sea salt to taste
Freshly ground black pepper
In a large pot, bring water to a boil Reduce heat and stir in the corn meal, stirring constantly.
Meanwhile, heat the veg broth and quickly sauté the spinach until it wilts and set aside. Keep stirring the corn meal for a total of about 45 minutes, or until it gets too thick to stir. Add the spinach.
Turn off the heat and add the nutritional yeast and basil. Add the salt and pepper to taste.
Grease a 8 X 8 glass baking pan with coconut oil. Add the mixture and press down. Let it sit for at least 20 minutes or so to set.
1 1/4 cups coconut milk
1 tbsp. minced spinach
1/2 tbsp. minced basil
1/4 tsp xantham gum
salt and pepper to taste
Blend the milk, spinach and basil, then pour it into a pot and heat on the stove, keeping below a boil. Spoon a 1/2 cup of the sauce into a small bowl and whisk in the xanthan gum.
Add the contents of the small bowl back into the main sauce and simmer for 5 minutes. Season with salt and pepper.
In a skillet heat up 1 tbsp. of coconut oil. Cut the polenta into thirds across and lengthwise, and cut each third on the diagonal. Fry in oil until golden brown on both sides. Make a swirl of sauce on each plate arrange 2 pieces on top of the sauce. Dot with more sauce.