with kale, portabellas, roasted red bell peppers, onions, and garlic
Can you share how this is cooked? Do you cook the polenta in a pot, let it thicken and then stir the veggies in?
I boiled rice milk with garlic and onions, white miso, Italian herbs, crushed red pepper, and a little bouillon.
Then I added polenta that’s in a tube like this (whatever brand is cheap)
which I cut it up and put in boiling liquid. I like to put it in at the point where it’ll dissolve a bit to thicken up the whole thing, but still leave chunks. I then added the chopped up veggies all at around the same time. Mushrooms, then peppers, then kale.
Last, I added some lactic acid, nooch, and almond flour to thicken it up and make it cheezy.
Thank you! I’ve never used the tube. I think it would open up many possibilities versus cooking from dry.
