3 cups of water
2 cups of textured soy protein
1/4 cup of olive oil
2 tablespoons of chopped bell pepper
1 tablespoon of ground cumin
6 stalks of green scallions, chopped
4 garlic cloves
1 large onion, chopped
1 can of peeled tomato (400g)
1 pinch of paprika
Salt to taste
Polenta
3 cups of water
1 cup of pre-cooked cornmeal flakes
1/2 cup of grated Parmesan cheese
1 tablespoon of butter
1 teaspoon of salt
3 cups of water
2 cups of textured soy protein
1/4 cup of olive oil
2 tablespoons of chopped bell pepper
1 tablespoon of ground cumin
6 stalks of green scallions, chopped
4 garlic cloves
1 large onion, chopped
1 can of peeled tomato (400g)
1 pinch of paprika
Salt to taste
Polenta
3 cups of water
1 cup of pre-cooked cornmeal flakes
1/2 cup of grated Parmesan cheese
1 tablespoon of butter
1 teaspoon of salt
Soak the soy protein in water for 30 minutes
Fry the garlic and onion in olive oil
Add the soy protein (do not squeeze) and tomato
Let it simmer and season with salt and paprika
Add the bell pepper, cumin, and mix well
Cook for 20 minutes or until the soy protein is tender
Remove from heat, add scallions, and mix. Reserve
Polenta
Bring water and cornmeal flakes to a boil, stirring constantly
Reduce heat and cook, stirring, for an additional 3 minutes or until thickened
Remove from heat, add butter, salt, and Parmesan cheese
Stir until the cheese is melted
Shape into a polenta star on the plate, and in the center, place the refried mixture
Garnish with chopped bell pepper leaves and scallion stalks.
