Saturday, June 22, 2013

polenta with mung beans and spiced tomatoes

I've been meaning to make a batch of mung beans for awhile now, and the other day I did just that. It's been raining here every day, and the pairing of mung beans with polenta cakes seemed to fit the weather. Once again we didn't have our movie night because Camilla is in a play and it was easier to stay in a hotel than to drive back home between the two performances.

5-6   cups broth
2 cups polenta
1 TB earth balance
2 TB nutritional yeast

5 cloves garlic
1 red onion, chopped
8 cabari tomatoes
1 1/2 tsp garam marsala
1 tsp chili powder
pinch of salt, to taste
3 TB lemon juice
2 TB minced cilantro
2 TB minced basil
extra basil for garnish, if desired

1/2 cup mung beans
3 cups water and a pinch of water

First, cook the polenta, adding the butter and nutritional yeast at the end. Pour into an 8X8 lightly oiled pyrex and refrigerate until set, maybe 30 minutes. You can also leave it at room temperature, just might take a little longer to become firm. Get the mung beans going. If you soak them over night they hardly take any time, but I didn't so they cooked for about 30 minutes. When they are about done, preheat the oven to broil. Slice the polenta and broil until the top is beginning to crisp, and the cake is heated through.
Meanwhile, saute the onion, garlic, garam marsala, chili powder, and salt for five minutes over medium high heat. Then, add the chopped tomatoes and cook another two minutes. Turn off the heat and add the lemon juice, and fresh herbs. The tomato mixture is intended for two.

It was so good, and since I had left over polenta and mung bens, I thought, why not have it again the next night. I whipped up the tomato and spice mixture and dinner was set.

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