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Polenta Cashew Vegetables
Margaret made it up!
A comforting bed of polenta topped with lots of vegetables, with a creamy cashew sauce trickling over it all. "Actually this is a take-off from a polenta recipe from old--with polenta, mushrooms and cheese sauce. I thought it could use more vegetables and was able to substitute the cashew sauce for the cheese sauce. Iit would be very good with just the mushrooms but I like to find a way to use those dark greens that I topped it with."--Margaret
240 ml 1 cup cornmeal cooked in 3 cups water
1890 ml8 cups assorted vegetables of your choice, cut in bite sized pieces and steamed; "broccoli, onions, carrots, zucchini, peppers, any color, are all good basics. I had some celery root I added this time."
greens of your choice (spinach, chard, kale)
cashew sauce:
350 ml1 & 1/2 c. cashews
water
30 ml2 T. lemon juice
2 cloves garlic
Soak the cashews in water for 2 hours, then drain. Add water to cover, plus one more cup water.
Blend on high speed along with the lemon juice and garlic. Set aside.
Spread polenta on bottom of an oiled 9x14 inch pan.
Pour steamed vegetables on top of the polenta.
Cover with greens.
Pour cashew sauce over the greens.
Bake at 350 degrees F for 45 minutes.
Your dish will look more composed than this photo suggests. We dived in at the potluck and forgot to take a photo till we were down to the leftovers! Please send us a photo when you make this recipe and we will use it instead.---Eve