Creole spices add heat to this vegan spin on polenta

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Creole spices add heat to this vegan spin on polenta
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Bryant Terry pulls from his family’s Afro-Asian background for his inspired spin on vegan polenta cakes.

.” Here, they’re made with Southern-style grits dyed verdant green with puréed kale and spinach, then pan-fried until crisp. The small triangles serve as a great appetizer for a dinner party or can be cut larger to serve as the basis of a main dish.

Use any leftover seasoning for blackened fish fillets or use it to season Brussels sprouts, cauliflower or any other hearty, roasted vegetables. Make the cream sauce and the grit cakes a day ahead of time, so all you have to do to serve is fry off the cakes and reheat the sauce.

4. Once the grits are done, scrape in the spinach and kale green mixture and the leek mixture and stir well. Continue to simmer on low heat, stirring frequently, until most of the additional liquid has been absorbed and the grits are once again very thick, 10 to 15 minutes. 6. Meanwhile, make the sauce: In a medium saucepan over medium-low heat, warm 2 tablespoons of the oil until shimmering. Slowly whisk in the millet flour. Cook, whisking constantly, for about 15 minutes. Stir in the remaining 1 tablespoon oil, the onions, cel­ery and bell pepper and cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the garlic, Creole seasoning, salt, tomato paste and liquid aminos. Cook, stirring constantly, for 2 minutes.

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