I'm finally getting into the holiday spirit. Since I'm really trying to avoid sugar, I'm trying to stay away from making a lot of holiday cookies for gifts because they're just too tempting! But since those cookie cutters are just sitting there waiting to be used, I decided to go ahead and make a fun main course polenta dish using my gingermen cookie cutters. This is fun to have for the kids! It's gluten-free, vegetarian and vegan, too.
HOLIDAY POLENTA MEN WITH KALE PESTO AND TEMPEH TOMATO SAUCE
Soaking the cornmeal will shorten the cooking time. Don't be afraid to season the polenta with fresh or dried herbs. Instead of the ginger men cookie cutters, use other holiday cookie cutters. I also tried a few stars and candy canes that came out beautifully.
When using the kale pesto to decorate, I found it easier to control it by putting a little pesto on a knife and then adding it to the polenta. First I tried putting it in a pastry bag to decorate, but the kale was clumpy and the oil just separated from the kale and made a mess.
Serve on a bed of tempeh tomato sauce.
1 cup organic nonGMO stone ground cornmeal
4 cups water
2 teaspoons sea salt
Leaves from 1 sprig thyme
1 clove minced garlic
1 tablespoon extra virgin olive oil plus additional for brushing on polenta
Sea salt and pepper