Place water, butter, bullion cubes, garlic powder, onion powder, salt and turmeric in covered pot and bring to a boil. Slowly whisk in the cornmeal. Keep stirring until the polenta becomes very thick (5-10 minutes). Pour into a well greased 2“ deep long steam-table pan and smooth out. Refrigerate. (This can be done the night before or 2 hours before assembling the rest of the dish.)
Wash and prepare spinach and zucchini. Steam for 1 minute and set aside allowing to drain.
Prepare sauce and set aside. Bake or grill Veggie Burgers and set aside. Julienne peppers and set aside.
Assembly: On top of the polenta place a small amount of sauce. Then layer on top of the sauce, the spinach, zucchini and then the veggie burgers, and then the remaining sauce. Top with grated cheese.
Bake at 350 for 45 minutes. Cheese should be golden.
FEATURE: Vegetarian
Vegetarian Polenta Milanese
(serves 40)
Prep Time: 1 hour + cooking
- 20 Sol Cuisine 4 oz. Almond Grain Veggie Burgers
- 4 lbs. spinach (more or less according to preference)
- 3 zucchini, yellow & green, cubed small
- 3 of each red and green peppers
- 12 cups water
- 4 cups cornmeal
- 1/2 cup butter
- 9 vegetable bullion cubes
- 1 1/2 tsp. each garlic powder, onion powder, salt & turmeric
Sauce:
(Sauté onions in oil and once cooked add remaining ingredients into pot and heat adjusting flavours according to taste.)
- 1/4 cup olive oil
- 3 large onions, diced
- 50 oz. tomato sauce
- 20 oz. tomato paste
- 1 tbsp. each cider vinegar & soy sauce
- 5 tbsp. each oregano & basil
- 1 tbsp salt
- 12 cups cheddar cheese, grated (rennet free if claiming vegetarian)
