Mock-Seafood and Polenta

Description
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Ingredients

 * Polenta Cubes:
 * 2 cups vegetable stock
 * 3 cloves chopped garlic
 * 1/4 cup cayenne sauce
 * 1 cup cornmeal
 * 1/4 cup faux Parmesan
 * salt and pepper to taste
 * The dish:
 * 4 cups polenta cubes
 * 3 packages vegan prawns (about 18, medium-sized)
 * 1 package vegan crab, sliced in ½ inch pieces (about 2 cups)
 * 1 tbsp. Olive oil
 * 2 shallots, chopped
 * 2 cloves garlic, chopped
 * 1 cup vegetable stock
 * ¼ cup kalamata olives, pitted
 * ¼ cup chopped sun dried tomatoes
 * ¼ pound fresh arugula (fresh basil does well, too)
 * ¼ cup balsamic vinegar
 * 2 teaspoons chopped fresh basil
 * salt and pepper to taste
 * 2 teaspoons chopped fresh basil
 * salt and pepper to taste

Directions
*Place garlic, stock, and cayenne sauce in a saucepan and bring to a boil. Slowly whisk in the corn meal and stir for 4 to 5 minutes on low heat. Whisk in the parmesan and season with salt and pepper. Pour into a greased 9" square cake pan and allow to cool in the fridge for one hour. When cool, cut into ½ inch cubes.


 * Heat oil in a large pan over medium heat and sauté shallots and garlic until translucent. Add seafood and stock and simmer to reduce, 2-3 minutes. Add olives and sun dried tomatoes and cook for another 2 minutes. Add arugula and cook until it wilts. Add polenta cubes and toss to mix.

Add vinegar and basil and season with salt and pepper. Serve hot.