Creamy, Spicy (or not) Polenta with Sautéed Summer Vegetables
This is one of my favorite dishes in the world. It is fresh, creamy, and spicy, and is absolutely decadent. It comes together in 20 minutes.
I use miso in this recipe rather than salt. Miso is very salty but evidently doesn’t affect the body in a negative way like salt does. It also adds another layer of rich flavor to the dish and gives the polenta a slightly cheesy taste.
Sautéed Summer Vegetables
- 1 cup Onions julienned
- 10 ounces Button Mushrooms, quartered or sliced about 2 cups
- 2 1/2 cups Summer Squash 3 small to medium
- 2 cups Zucchini 2 medium or 1 large
- 1 cups Red Bell Peppers sliced
- 1 cup Green Bell Peppers sliced
- 10 ounces Cherry tomatoes (sliced) about 1 1/2 cups
- 1 1/2 ounces Fresh Basil chiffonade (essentially, a handful)
- 1-2 Tablespoons dried basil, if not using fresh
- In a medium to large sauté pan, add onions and peppers. Sauté for 5 minutes on med-high heat.
- Add mushrooms. Cook until the mushrooms are fairly soft but not limp.
- Stir in yellow squash and zucchini, cooking until half-cooked through.
- If you are using dried basil*, add this now as well. Fresh basil, like most fresh herbs, should not be added until the end of the cooking process.
- Stir in the tomatoes, and continue sautéing until their skins begin to wrinkle.**
- Toss in basil chiffonade just before serving.
Creamy, Spicy Polenta
- 4 cups water, divided
- 1/4 cup Danielle's Versatile Cashew Cream Cheese may substitute 1/3 cup raw cashews and two cups water, blended
- 2 tablespoons White soy miso may substitute garbanzo bean miso
- 1 tablespoon Crushed Red Pepper Flakes
- 3/4 cup Organic Polenta aka Grits
- 4 cups Sautéed Summer Vegetables
- In a medium saucepan, add 2 cups of water. Whisk in miso and cashew cheese until fully incorporated. Bring to a boil.
- Alternatively, In a high-speed blender, add miso, cashews, and 2 cups water. Blend until smooth. (If you don't have a high-speed blender, soak the cashews for an hour in hot water. Drain and add to blender.) Transfer to a 2qt saucepan with a lid and bring to a boil. Stir to prevent scorching.
- Stir in polenta gradually, to avoid lumps. Cover, reduce heat to simmer and stir frequently to prevent scorching. Add water as needed from the reserved 2 cups to prevent the polenta from becoming too thick. You may make the polenta as creamy or as thick as you like. I prefer mine thicker than my husband does, so I usually make it to his tastes for convenience. They are both good.
- Stir in red pepper flakes.
- Divide polenta into two bowls and spoon Sautéed Summer Vegetables on top. Serve immediately.