Categories: Vegatable-main dish

Ingredients

• 2 Tbsp. vegetable oil, plus more for coating
• pan, divided use
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 tsp. minced fresh rosemary
• 1 tsp. dried basil
• 1 tsp. garlic powder
• 1/4 tsp. ground red pepper (cayenne)
• 1/4 tsp. crushed red pepper flakes
• 1 1/2 cups water
• 1/2 cup uncooked corn polenta
• 1/2 tsp. salt
• 1/4 cup unsweetened almond milk
• chile-garlic sauce, for serving

Directions

1. Heat 1 Tbsp. of the oil in a medium skillet over medium high heat until j=hot. Add the onion and bell pepper and cook, stirring frequently, until onion is translucent, about 4 minutes.
2. Add the rosemary, basil, garlic, cayenne and crushed red pepper and sauté 3 to 4 minutes more. Remove from heat.
3. In a medium saucepan, bring the water to a boil. Add the polenta and salt, whisking until smooth. Reduce heat to medium-low and cook 3 to 5 minutes, or until mixture starts to thicken. Stir in the almond milk and whisk well. Fold the onion mixture into the polenta and mix well.
4. Pour into a well-oiled 8-inch square baking dish and refrigerate until firm.
5. Once the polenta has cooled and firmed, cut it into triangles.
6. In a large nonstick skillet, heat the remaining oil over high heat. Cook polenta triangles in hot oil, turning once, until browned on both sides, about 3 minutes. Serve warm with chile-garlic sauce.

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