Recipe

Creating New Recipes Is My Favorite Way To Release Stress. T

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Creating new recipes is my favorite way to release stress. Tonight’s stress reliever comes in the form of Sundried Tomato Polenta with Creamy White Bean Sundried Tomato Alfredo (and a side of broccoli of course)

This all stemmed from a @dierbergs visit where I found this Melissa’s Polenta with sundried tomatoes. Enter recipe experimentation…

Ingredients:
1 tube Sundried tomato polenta
Avocado oil spray
Sundried tomatoes in seasoned oil
1 cup @silk vegan half n’ half
1 cup water
15 oz can of cannelini beans, drained & rinsed
3 cloves garlic
2 tbsp @earthbalance butter spread
2 tbsp unbleached flour
2 tsp Italian seasoning
Salt and pepper

Directions:
In a medium sauce pan, make a roux by heating the earth balance spread and flour. Cook out the flour taste for a few min. While that is happening, combine the half n half and the water in a microwave safe glass or bowl. Microwave for 1 min or 2. You can’t have cold liquid added to your roux or it is a hot mess and clumpy. No one likes clumpy sauce. Don’t skip this step. Once your liquids are warm (don’t need to heart too much, warm is fine) add to your roux and stir to incorporate. Bring to a boil stirring the whole time, to prevent burning. It should thicken up. Reduce the heat and add the Italian seasoning. Grate the garlic into the sauce. Stirring occasionally. Add your rinsed beans. Salt and pepper to taste. Continue to heat till beans are warmed. While that it heating, julienne your sundried tomatoes draining off as much oil as possible. Once chopped I squeezed them again before adding to the sauce. Then go wash yo hands, cuz that’s messy! Lol Stir to incorporate ingredients. Reduce heat to low. Slice polenta into 1.5 inch or so disks. Spray a separate sautee pan with a tiny bit of avocado oil. Crisp and heat the polenta disks.

Serve the polenta disks topped with sauce, pairs well with steamed broccoli. (Which i also topped with the sauce… don’t judge!)

Enjoy.

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