3 cups of water
2 cups of textured soy protein
1/4 cup of olive oil
2 tablespoons of chopped cilantro
1 tablespoon of ground cumin
6 stalks of green onion, finely chopped
4 cloves of garlic
1 large onion, finely chopped
1 can of tomato paste (400g)
1 pinch of red pepper flakes
To taste: salt
Polenta
3 cups of water
1 cup of cornmeal
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 cilantro
1 tablespoon of ground cumin
6 stalks of green onion, finely chopped
4 cloves of garlic
1 large onion, finely chopped
1 can of tomato paste (400g)
1 pinch of red pepper flakes
To taste: salt
Polenta
3 cups of water
1 cup of cornmeal
1/2 cup of grated Parmesan cheese
1 tablespoon of butter
1 teaspoon of salt
Let the soy protein soak in water for 30 minutes
Fry the garlic and onion in olive oil
Mix in the soy protein (do not squeeze out excess liquid) and tomato paste
Simmer and season with salt and red pepper flakes
Stir occasionally
Add cilantro, cumin, and stir well
Simmer for an additional 20 minutes or until the soy protein is tender
Remove from heat, add chopped green onion, and stir to combine
Set aside
Polenta
Melt butter in a medium saucepan over medium heat
Add water and cornmeal, whisking constantly
Reduce heat and simmer for an additional 3 minutes or until the polenta thickens
Remove from heat and stir in Parmesan cheese, salt, and any remaining liquid
Shape into a star shape on a plate, place the refogado (soy protein mixture) in the center, and garnish with chopped cilantro and green onion stalks.
