Mock-Seafood and Polenta

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

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[edit] Ingredients

• Polenta Cubes:
• 2 cups vegetable stock
• 3 cloves chopped garlic
• 1/4 cup Cayenne sauce
• 1 cup cornmeal
• 1/4 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

[edit] Directions

1. 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.
2. 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 olives and sun dried tomatoes and cook for another 2 minutes. Add arugula and cook until it wilts. Add polenta cubes and toss to mix.
3. Add vinegar and basil and season with salt and pepper. Serve hot.

[edit] Other Links

[edit] See also