I really wanted just a simple salad for dinner tonight, but I wanted something to accompany it. So I came up with this simple and yummy and versatile recipe using instant polenta.
4 tbsp instant polenta
1 tsp garlic powder
1 tsp salt
1 tsp nutritional yeast
1/4 tsp cumin (optional)
1 cup boiling water
First, I combined my dry ingredients in a bowl while the water heated up.
I added the boiling water and mixed it all together until it thickened and was the consistency of polenta.
I shaped the polenta into little balls, placed them on a baking sheet, sprinkled some salt on them, and baked them in the toaster oven for 15 minutes at 325 degrees. While they were toasting, I made my salad.
My salad should have been prettier, but my avocados were gross, I forgot ‘cheese,’ and I forgot to get some olives. It was still good, though: a nice mix of butter lettuce, tomatoes and green onion tossed together with some olive oil, lemon, salt, and pepper.
The polenta balls turned out exactly how I had hoped: crispy on the outside and soft on the inside. I’m excited to try making more with different spices.
Yay! Polenta Balls! –Melissa