This is a fantastic convenience food, and one that meets the no-fat vegan guidelines of Dr. Esselstyn’s Prevent and Reverse Heart Disease. Frieda’s makes several flavors, including Sun-Dried Tomato & Garlic, Garlic & Basil, Mushroom & Onion, Green Chili & Cilantro, and Traditional. You can buy this product in local supermarkets here in the Pacific Northwest, and online at Amazon. It is worth a trip to Frieda’s own website, where they’ve got a nice searchable array of interesting new recipes that can be adapted for no oil, such as their Sauteed Vegetable Polenta which I’ve adapted for this blog. In any event, this is terrific stuff, and easy, affordable and convenient.
I have a wonderful friend who gifted me with a bursting bag of home-grown tomatoes every color in the rainbow. Hoping to extend the bounty over time, I dried a thick layer of these little sugar disks overnight in my dehydrator, but ironically, the outcome was so delicious, sweet, succulent, that I had to wrap them into an amazing sauce and eat them all the very next day. I discovered a great no-fat polenta; whipped up this fresh herb, sun-dried tomato ragu and garnished with a herb & garlic “creme”. I really have to credit the amazingly sweet dried tomatoes with the huge flavor in this dish. Frieda’s organic polenta is fabulous too. Try it!!
Vegetable Polenta with Sun-dried Tomatoes and Fresh Herbs
1/2 C vegetable broth
1/2 red onion, chopped
1 tablespoon fresh basil, chopped
2 teaspoons fresh rosemary, chopped
1-2 cloves garlic, minced
1 cup sun-dried tomatoes, diced
1 large fresh tomato, diced
1 TBSP Carlita Fire Roasted Tomato Salsa
1 16-ounce package Frieda’s Polenta (Original, Sun Dried Tomato, or Wild Mushroom)
Minced green onions, chopped cilantro or Italian parsley for garnish
Simmer the first 8 ingredients for 15 minutes over medium low heat. Slice the polenta in 1/4 inch slices and brown in a non-stick pan on medium high heat. Spoon 1/2 C sauce onto each plate. Place 4 polenta slices on the sauce and garnish with garlic cream, minced green onion and chopped cilantro or Italian parsley.
2 oz. firm or silken plain tofu
1 large clove garlic, peeled
1 TBSP fresh cilantro or parsley
1/4 C plain non-dairy milk (soy or rice)
Salt and pepper to taste
Process all ingredients in your food processor until the consistency of thick cream. Serve with polenta.