Robert's Most Yum Polenta with Veggie "Chicken" Nuggets and Roasted Mirepoix Veggies
Polenta: 1 cup yellow corn meal 1/2 cup cold water 1 teaspoon salt
4 cups boiling water
Procedure Bring the 4 cups of water to boil in a 2 quart stainless steel pot.
Combine the cornmeal, water, and salt.
Slowly add the corn meal mixture to the boiling water. Stir continuously.
Continue stirring while the polenta mixture is simmering. Stop when the polenta begins to congeal and pull away from the bottom of the pot.
Place the polenta onto a parchment paper-lined sheet pan and roll it out to a thickness of 1/4 inch. Put the sheet pan in a refrigerator and cool the polenta for 30 minutes. Remove and cut the polenta into shapes (diagonals are easy to do).
Heat the polenta in the hot oven just prior to service.
Roasted Mirepoix (carrots, celery, and onion):
Ingredients 1 cup carrots diced 1 cup celery diced 2 cups sweet onion diced extra virgin olive oil (evoo) Kosher coarse salt or sea salt and fresh ground black pepper fresh rosemary leaves one 8 ounce can of mandarin oranges
Procedure Coat the mirepoix with evoo. Bake at 400 degrees (F) until fork tender. Season with Kosher coarse salt or sea salt and fresh ground black pepper.
Boca Veggie "chicken" nuggets (can be found in the grocery freezer section for veggie burgers.)
Procedure Bake the veggie "chicken" nuggets in a 350 degree toaster oven according to package directions.
To plate: On a plate, place the heated polenta diagonals and cover them with the roasted mirepoix. Top with the baked veggie "chicken" nuggets. Drizzle 1/2 cup of warm mandarin ornage juice over the food. Garnish with fresh rosemary leaves and mandarin orange slices.