Lately P and I have decided that vegan chili served on fried polenta is our new favourite dinner food.
This version has kidney beans, borlotti beans, green lentils, tvp, herbs, spices and tomatoes - and it is yummy!
To cook fried polenta you need to make sure that you cook it in the right amount of water:
- Pour 2 cups of polenta into a medium saucepan
- Add 2.5 cups of cold water and place on the stove over a medium heat
- Add a little salt
- Add 2 cups of boiling water
- Stir continuously until it starts to boil
- Turn down the heat to low
- Keep stirring continuously until it is thick and almost (but not quite) sticking to the pan
- Turn off the heat and put a lid on the pan
- After about 5 minutes, pour the polenta into a baking tray and spread it so that it is about 2 cms thick
- Leave to cool
- Chop into pieces and fry over medium heat (with some olive oil).
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