Mock-Seafood and Polenta

Polenta cubes

 * 2 cups vegetable stock
 * 3 cloves chopped garlic
 * ¼ cup cayenne sauce
 * 1 cup cornmeal
 * ¼ 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

Directions

 * 1) Place garlic, stock, and cayenne sauce in a saucepan and bring to a boil.
 * 2) Slowly whisk in the corn meal and stir for 4 to 5 minutes on low heat.
 * 3) Whisk in the parmesan and season with salt and pepper.
 * 4) Pour into a greased 9" square cake pan and allow to cool in the fridge for one hour.
 * 5) When cool, cut into ½ inch cubes.
 * 6) Heat oil in a large pan over medium heat and sauté shallots and garlic until translucent.
 * 7) Add seafood and stock and simmer to reduce, 2–3 minutes.
 * 8) Add and sun dried tomatoes and cook for another 2 minutes.
 * 9) Add arugula and cook until it wilts.
 * 10) Add polenta cubes and toss to mix.
 * 11) Add vinegar and basil and season with salt and pepper.
 * 12) Serve hot.