PP: You Call It Polenta, I Call It Mamaliga, Let's Call the Whole Thing Delish

Chef:  Andrea Seppinni
Makes:  4 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour



For the Polenta ­Mamaliga

  • 6 c Easy Homemade Vegetable Stock or prepared low ­sodium vegetable stock, plus
  • 1 c hot vegetable broth or water (keep in mind that the cornmeal you use may require
  • more or less liquid to reach your desired consistency, but this works pretty well. You can
  • always allow excess to cook away, but that has never been a problem for me.)
  • 8 oz. coarse or medium ground yellow cornmeal (avoid instant or the kind you use for
  • cornbread)
  • 1 c nutritional yeast, finely ground

For the Topping

  • 1 medium onion, sliced
  • 2 cloves garlic, peeled and crushed
  • 1/2 lb. wild mushrooms, ends trimmed and larger ones cut into bite­ sized pieces
  • 1/2 red bell pepper, cut into 1/4­ inch thick sticks
  • 1/2 yellow bell pepper, cut into 1/4 ­inch thick sticks
  • 1/2 orange bell pepper, cut into 1/4­ inch thick sticks
  • 1 T paste
  • 3/4 t aged balsamic vinegar
  • 1/4 c dry red wine
  • 1/2 T dried basil    Sea salt, to taste, optional
  • Freshly ground black pepper, to taste
  • 2 T chopped flat ­leaf parsley, to garnish


For the Polenta ­Mamaliga

  1. Bring the stock to a low boil, and slowly pour the cornmeal in while whisking or stirring with a wooden spoon; it is important to pour slowly and stir well to keep lumps from forming.
  2. Reduce the heat to low, cover and stir frequently with a wooden spoon, making sure to reach the bottom of the pot so it does not scorch.
  3. Allow the mixture to cook for approximately 35 minutes, or until cornmeal is tender and reaches full broth saturation. It will happen, trust me. Taste as you go so you can tell the
  4. difference between the texture within the first minutes of cooking and near the end.
  5. Prep the Topping in between stirring.
  6. When it the cornmeal mixture reaches near perfection (I cook mine until thick but still pourable), fold in the ground nutritional yeast and optional salt. You may need a little additional hot stock or water at this point to smooth out the mixture. If so, vigorously stir in the additional cup of hot stock or water now.
  7. Cover and allow the flavors to blend, 5­10 minutes more, stirring a few times.

For the Topping

  1. Begin water sauteing the onions in a non­stick pan over medium heat, adding a few splashes of water as necessary, until the onions begin to soften.
  2. Add the crushed garlic cloves to the onions, and continue sauteing a few minutes more.
  3. Stir in the bell peppers and mushrooms, sauteing until both are tender, 3­5 minutes.
  4. Push the mixture to one side of the pan, and add the dried basil to the cleared space and allow it to heat for about a minute to bring the basil’s flavor back to life.
  5. Stir the tomato paste into the basil, and continue to heat, stirring frequently, for about a minute.
  6. Stir the red wine and balsamic vinegar into the tomato paste mixture, and fold this into the sauteed vegetables. Heat the mixture through, add the black pepper and optional salt, to taste, and adjust seasoning, as necessary.
  7. You can remove the crushed garlic cloves now if you like, but I consider it a delicious prize to get one if they are left in!
  8. Serve up the polenta/mamaliga.
  9. Spoon topping on the oh­ so ­good polenta ­mamaliga and sprinkle with parsley!

Tips:  It is fun and rustic to spread the polenta­ mamaliga on a wooden board, put the topping over it and let everyone serve themselves family ­style, but you can certainly serve it from a shallow platter, plate it up with side dishes or scoop it into bowls. A sprinkling of Homemade ParmyCheez is divine with this dish. Also, don’t limit yourself to what you top the polenta­ mamaligawith: tomato sauce, Kind Queso, sherry­sautéed portobello mushrooms, your fav stew ­ let your imagination and taste buds be your inspiration!

http://www.plantchef.com/call­polenta­call­mamaliga­lets­call­whole­thing­delish/ for full post.



Print Friendly and PDF