STUFFED POLENTA WITH GREEN MOJO

SERVES 4 PORTIONS

FOR FILLING

2 1/2 oz. (75 g) coarse soy chunks (from a health food store)

1 cup (250ml) hot vegetable stock

1 tsp. dried marjoram

1 tsp. dried thyme

1/2 tsp. hot paprika

1/2 tsp. sweet paprika

pinch of dried parsley

pinch of dried oregano

pinch of freshly grated nutmeg

1 tsp. onion powder

sea salt

8 tbsp. olive oil

1 small zucchini

1 red pepper

12 cherry tomatoes

FOR THE POLENTA

3/4 cup (200ml) vegetable stock

3/4 cup (200ml) soy milk, or other plant-based milk

1 1/2 cups (200 g) fine polenta cornmeal

1 tbsp. vegan margarine

freshly ground black pepper

FOR THE MOJO

small bunch of curly parsley

1 tsp. ground cumin

2/3 cup (150ml) extra virgin olive oil

squeeze of lemon juice

NUTRITIONAL VALUES

Calories: 614kcal
Fat: 47.9g (7.4g S.Fat)
Carbs: 45.4g
Protein: 10.2g
Sugar: 20.4g
Sodium: 607mg

METHOD

To make the filling, place the soy chunks in a bowl and cover with stock for 5 minutes. Drain in a colander and set aside to cool slightly. Squeeze out as much liquid as you can with your hands.

Combine the marjoram, thyme, hot and sweet paprika, parsley, oregano, nutmeg, onion powder, and salt in a small bowl. Add the olive oil and stir to combine to form a paste. Spread this paste over the soy chunks and combine with your hands. Place aside.

Bring the stock and soy milk to a boil in a large saucepan to make the polenta. Add the polenta and continue to stir until the mixture is smooth. Add the margarine and mix well. Turn off the heat, cover, and set aside for 10 minutes to allow the polenta to swell.

Meanwhile, preheat the oven to 180°C/350°F. To finish preparing the filling, heat 2 tablespoons olive oil in a pan over high heat and sauté the soy chunks. Set aside and let cool. Cut the zucchini in half, then into thin slices. Remove the seeds from the pepper and cut it into cubes.

Season the polenta liberally, then divide it among four 16in (40cm) squares of foil and spread it out slightly. Place one-quarter of the vegetables, tomatoes, and soy chunks on top of each. Drizzle with the last 2 tablespoons of oil. Close each piece of foil to form a packet or roll, with the polenta folded up over the filling and no air escaping. Place the packets on a baking sheet and bake for 30 minutes in the centre of the oven.

In the meantime, make the mojo sauce. Chop the parsley coarsely. Purée the parsley, cumin, oil, lemon juice, and a pinch of salt in a food processor until smooth. Put the polenta packets and the mojo in a bag.