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[]
- 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 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.