Mock-Seafood and Polenta

Ingredients

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.