This garlicky, herby tomato sauce integrates in no time at all! Offer it freely with the polenta in this dish from the A Vegan Summer Season in Southern Italy recipe book, as polenta absorbs the sauce.
What you require:
For the sugo:
2 tbsps olive oil
3 garlic cloves, smashed
1 1/2 mugs tomato passata
1 tsp salt
1/4 mug basil leaves
For the polenta:
2 tsps salt
2 mugs polenta
3 tbsps olive oil or vegan butter
4 tbsps dietary yeast flakes, plus a lot more for scattering
What you do:
- For the sugo, in a tool pot, cozy oil on reduced and also fry garlic for 1 to 2 mins, bewaring not to melt.
- Include tomato paste, salt, and also basil. Cover and also simmer on reduced.
- For the polenta, in a huge pot, bring 8 mugs of salty water to a boil. As soon as steaming, gradually gather polenta while whisking. Reduced warm and also remain to mix up until there are no swellings.
- Cover and also simmer for 25 to half an hour, mixing sometimes, up until polenta grains have actually softened. Get rid of from warm and also mix in oil and also dietary yeast.
- Into offering bowls, spoon polenta and also put sugo over top. Garnish with even more dietary yeast.
For even more dishes similar to this, look into:
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