POLENTA APPETIZERS RECIPES RECIPES

Steps:

• In a large heavy saucepan, bring the broth, milk and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 11x7-in. baking dish. Cool to room temperature, about 30 minutes. Cut polenta into 16 pieces, then cut each diagonally in half to make 32 triangles; place on a greased baking sheet. Bake at 350° for 12-15 minutes or until light golden brown., For mushrooms, saute mushrooms in oil and butter until tender. Add the garlic, thyme, salt and pepper; cook 1 minute longer. Add wine and lemon juice; cook and stir until liquid is almost absorbed., Top each triangle with 1-1/2 teaspoons mushrooms; sprinkle appetizers with cheese. Serve warm.,

Steps:

• In a medium saucepan bring milk and 2 cups water to boiling. Gradually whisk in polenta. Reduce heat to low; cook 25 minutes or until thick and creamy, stirring frequently. Add in nutritional yeast, flaxseed meal, 3 teaspoons white wine vinegar, the lemon juice, ½ teaspoon garlic powder, ½ teaspoon sea salt, and ¼ teaspoon black pepper; mix well. Cook and stir 3 minutes more.
• On a baking sheet spread polenta mixture into an 8×6-inch rectangle that is ½ inch thick. Let cool 5 minutes. Cover and chill for at least 1 and up to 12 hours.
• For Ranch Dip, in a blender combine the tofu, onion powder, and the remaining 1½ teaspoons each garlic powder and vinegar. Cover and blend until smooth and creamy. Season with salt and pepper to taste, and pulse to combine. Transfer dip to a bowl and stir in parsley, dill, and chives. Chill 1 hour before serving.
• Preheat oven to 350°F. Slice chilled polenta in half lengthwise to make two long rectangles. Slice crosswise to divide each rectangle into 16 half-inch-thick sticks, for a total of 32 sticks.
• Place bread crumbs in a shallow bowl. Dredge polenta sticks in crumbs until well coated. Arrange sticks on a baking sheet, spacing them at least ½ inch apart. Bake 20 minutes or until polenta sticks are crispy. Serve right away with Ranch Dip.