- 2 1/2 cups vegetable stock (375 ml)
- 1/2 cup black bean stock (125 ml)
- 1 cup polenta (250 ml)
- frozen stick of non-hydrogenated vegan margarine – you will use around 1gm.
Pour the liquids into a pot and bring to a rapid boil. Slowly pour in the polenta making sure the grains stay separate. The boiling action should do this nicely but just in case, be prepared to stir.
Stir the mixture almost continuously for around 30 minutes until the polenta is “firm” and “comes away from the sides of the pot” or until you’re tired of stirring (that’s my technique.)
Pour the polenta into a loaf pan. The polenta should be barely pourable because of its thickness. Refrigerate in order to firm it up.
When you are ready to serve, heat up a griddle on a medium flame. Swipe the griddle with the frozen bar of margarine. This will impart a really tiny amount of margarine but just enough to provide lubrication and taste. Slice the polenta into eight slices and grill a around five minutes on each side until browned.
Serve two each with the Thai-style curry sauce or a simple mushroom sau