2 Servings 15 min Cook
2 Tbsp Coconut Oil
1/4 Cup, chopped Onions
1/4 Cup, chopped Green Bell Pepper
1 Tsp, leaves Basil
2 Tsp Rosemary
1 Tsp Garlic Powder
1/4 Tsp Cayenne Pepper
1/4 Tsp Crushed Red Pepper Flakes
1 1/2 Cup Water
1/2 Cup Cornmeal
1/2 Tsp Salt
1/4 Cup Almond Milk
2 Tsp Sriracha Sauce
Chop onion, pepper, and rosemary.
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat until hot.
Add the onion and bell pepper and sauté for approximately 4 minutes, until the onion becomes translucent.
Add the rosemary, basil, garlic powder, cayenne, and red pepper flakes and sauté for an additional 3 to 4 minutes.
Remove from the heat.
Heat the water in a medium saucepan until boiling.
Add the cornmeal and salt, whisking to incorporate and smooth out lumps.
Reduce the heat to medium-low and allow to cook for 3 to 5 minutes.
The polenta will start to thicken.
Add the almond milk and mix well with a whisk.
Remove from heat once the mixture has thickened.
Fold the sautéed veggies into the polenta and mix until well combined.
Pour the mixture into a lightly oiled 8-inch square baking dish and refrigerate until firm, 8 to 10 minutes.
Once the polenta has cooled and firmed, cut the polenta into triangles and flash-grill it in a hot skillet with the remaining 1 tablespoon of oil.
Cook until lightly browned on both sides, approximately 3 minutes.
Serve with sriracha and enjoy!
