Polenta buttons with spinach and sun-dried tomato sauce | vegan

We made these polenta buttons a couple of weeks ago and they taste like heaven, I promise. Not only they're delicious, they also looks super awesome and they're so fun to eat!

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Servings: 2 Preparation: 30-45 min Cooking: 20 min

Ingredients for the polenta buttons:

1 cup polenta

1/2 tsp salt + 1 tsp for boiling

1/2 tsp paprika powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cayenne pepper

1/2 tsp black pepper

2 Tbsp vegetable oil

7 Tbsp water

7 Tbsp corn flour

Ingredients for the sauce:

100 g spinach (we used frozen)

50 g sun-dried tomatoes

olive oil

2 cloves garlic

salt

black pepper

3 Tbsp water

1 Tbsp white wine vinegar

1/2 cup soy milk or any other plant milk of your choice

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Instructions for the polenta buttons:

1. Mix all the ingredients in a bowl.

2. Take a small measuring spoon (we used 1/2 tsp) or a similar spoon. Scoop the mixture with the spoon, press it in with your finger so it's really tight. Then tap the spoon on a cutting board and the polenta buttons should fall out very easily without breaking. If they're breaking, add more water, if they're too sticky add, a bit of corn flour.

3. Bring a large pot of water to boil. Add 1 tsp of salt. When the water is boiling. Start adding the polenta buttons in the water. I recommend adding them one by one or just a few buttons at once, otherwise, if you just put a whole bunch of them to boiling water at once, they will stick to each other, and some will remain stuck in the end of boiling. Boil the buttons for about 20 min.

4. When the buttons are ready, take them out of the water with a sieve spoon. TIP: don't pour the water the buttons been boiling in away. It has some of the spices and polenta in it, you can add some veggies, boil it longer, blend it and you'll have a delicious polenta veggie soup.

5. Serve hot with spinach sauce.

Instructions for the sauce:

1. While the polenta buttons are boiling, prepare the sauce.

2. Chop the sun-dried tomatoes, finely chop or crush the garlic.

3. Heat up a pan with a little bit of olive oil. Add the garlic. Fry it a bit and then add the tomatoes and spinach.

4. Add salt and black pepper to taste.

5. Fry everything for about 5 min and then add the water and white wine vinegar. Fry for a couple of minutes and then add the soy milk. Let the sauce thicken a bit and then remove from heat.

6. Serve on top of the polenta buttons.

#vegan #recipe #polenta #spinach #sundriedtomatoes #plantbased