When I first tried this recipe I thought, "I think I discovered the seasoning combination for Top Ramen!" It's yummy without the MSG and other crap the seasoning packets actually contain.
I'm still trying to figure out what to pair this dish with, as it's never felt substantial enough on its own. Might this go well baked with cooked pasta or mixed into actual Top Ramen noodles? Not sure since I haven't tried either yet. If you come up with something, please leave a comment and let me know!
Servings: 6-8
Ingredients:
1 cup cornmeal
2 cups vegetable broth
2 cups non-dairy milk
1 tsp dried parsley
1/4 tsp sage
1/4 tsp oregano
2/3 tsp salt
1/4 tsp black pepper
1 Tbsp chopped fresh basil (or 1 1/2 tsp dried basil)
3 Tbsp olive oil or coconut oil (coconut oil will add a sweetness you may or may not like)
2 Tbsp nutritional yeast
Directions:
1. Put the parsley, sage, oregano, salt, and pepper in a prep bowl and set aside.
2. Pour vegetable broth and milk into a large saucepan and bring to a boil over medium-high heat.
3. When at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps.
4. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. While stirring, add the parsley, sage, oregano, salt, and pepper mixture.
5. Remove from heat and add the basil, oil, and nutritional yeast.
6. Pour into an oiled 8"x8" baking dish.
7. Bake, uncovered, in a 350° oven for 10-15 minutes.
8. Eat and enjoy! Goes well with steamed broccoli and carrots.
No comments:
Post a Comment