Tuesday, 10 January 2012


Again, this is a recipe that I got from an industrial kitchen so it's a recipe for 60 servings.  You'll have to divide the ingredients by 5.  & by the way, this is a little on the greasy side, I like cutting the margarine by 1/4 to 1/2 a cup

Polenta topped with vegan Parmesan.
  • 20 cups of water
  • 5 tsp. of salt
  • 5 cups of cornmeal
  • 1 cup of margarine
  • 1 1/4 cup of Parmesan cheese (vegan Parmesan recipe below)
Vegan Parmesan Cheese:
  • 4 cups of sesame seeds (blended fine)
  • 4 cups of brewers yeast
  • 3 Tbsp. of onion powder
  • 3 Tbsp. of garlic powder
  • 6 Tbsp. of chicken seasoning
  • 2 Tbsp. of lemon juice

1, Parmesan Cheese: blend sesame seeds & brewers yeast flakes until fine.  Take out of the blender & combine the onion powder, garlic powder, chicken seasoning & lemon juice.

2, Cornmeal: bring water salt & margarine to a full boil.  Slowly wisk in the cornmeal & parmesan cheese.  Bring to a full boil over moderate heat.  Turn off the heat & let it sit for a good 15 - 20 minutes.

3, Put it into a greased pie plate, cover loosely & chill for at least 1 hour to harden.*

4, Turn Polenta over onto a cookie sheet.  Brush with margarine & bake until lightly brown. (convection oven - 350 degrees for 45 minutes / gas oven - 400 degrees for 1 hour.)

* option - Instead of pouring it into a pie plate, a lot of people prefer it spread flatter over a cooking sheet before it hardens.

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