Polenta with Cashew, Flax and Tomato Sauce
Many recipes call for parmesan as an ingredient. As someone who has never really enjoyed parmesan, I've replaced it with something healthier.
Polenta is surprisingly easy to make. But instead of parmesan which this recipe calls for, I used finely ground cashew, nutritional yeast and a bit of salt. If I had macadamia nuts on hand, I might have even tried those instead.
The good fat content and creamy texture of these two nuts, make them ideal for putting in the place of parmesan. After experiencing the flavor of the cashew replacement in this recipe, I'm sold on making my own parmesan replacement all the time.
This is a recipe thatI found in the Vitamix cookbook (original recipe uses parmesan). It doesn't require a Vitamix, however, and the cashew, if you wish, can be made easily at home.
Polenta with Cashew, Flax and Tomato Sauce Recipe
- 2 1/4 cups of water
- 1 1/4 cups of coarse whole-grain cornmeal
- 1/3 cup of flax meal
- 14 cup of minced fresh flat-leaf parsley
- 1/4 cup cashew mixture (1/4 cup finely ground cashew, 1 teaspoon of nutritional yeast, 1/4 teaspoon of salt
- Tomato Sauce (we used Jar Goods)
Bring water to boil in a sauce pan. Add the cornmeal and whisk constantly until it begins to thicken. Reduce to a simmer and cover until corneal is thickened. It happens pretty quickly so watch that you don't over cook.
Remove from the heat and stir in your flax, parsley and cashew. Spread the polenta into a 8 1/2 x 4 1/2-inch greased loaf pan. Let it cool for 30 minutes.
Once cooled, turn the loaf pan upside down over a plate, and the molded polenta should fall out.
Slice your polenta loaf and place in a baking dish or on a baking tray. Cover the slices with Jar Goods flavorful, vine-ripened tomato sauce (you can purchase on Treatmo iOS App), and a bit or olive oil, and heat in the oven at 350˚ for about 10-15 minutes. If you wish, you can also sauté your slices on the stove in a bit of olive oil.
Olive oil and tomato sauce can be purchased on Treatmo iOS App!