Ingredients
The following ingredients have 4 Servings
- For the sugo:
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 1½ cups tomato passata
- 1 teaspoon salt
- ¼ cup basil leaves
- For the polenta:
- 2 teaspoons salt
- 2 cups polenta
- 3 tablespoons olive oil or vegan butter
- 4 tablespoons nutritional yeast flakes, plus more for sprinkling
Instruction
- For the sugo, in a medium pot, warm oil on low and fry garlic for 1 to 2 minutes, being careful not to burn.
- Add tomato paste, salt, and basil. Cover and simmer on low.
- For the polenta, in a large pot, bring 8 cups of salted water to a boil. Once boiling, slowly pour in polenta while whisking. Lower heat and continue to stir until there are no lumps.
- Cover and simmer for 25 to 30 minutes, stirring occasionally, until polenta grains have softened. Remove from heat and mix in oil and nutritional yeast.
- Into serving bowls, spoon polenta and pour sugo over top. Garnish with more nutritional yeast.
