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Spinach & Mushroom Polenta Pie with Almond Ricotta
Recipe:
Ingredients ALMOND PARMESAN ½ cup sliced almonds 2 tablespoons nutritional yeast ¼ teaspoon sea salt ¼ teaspoon garlic powder ½ teaspoon lemon zest ALMOND RICOTTA 1 cup sliced almonds, soaked for at least 1 hour ¼ cup hot water 1 tablespoon lemon juice 2 teaspoons olive oil ½ teaspoon apple cider vinegar 1 clove garlic, chopped sea salt, to taste POLENTA CRUST 2 cups water 1 tablespoon vegan butter (or olive oil) pinch of red pepper flakes sea salt, to taste ¾ cup cornmeal ¼ cup almond parmesan MUSHROOM FILLING 1 tablespoon olive oil 1 small onion, sliced (or use a shallot) ⅔ lb cremini mushrooms, sliced 1 clove of garlic, minced 2 cups baby spinach, packed sea salt & ground black pepper, to taste 1 cup marinara sauce chopped basil, for serving extra almond parmesan, for serving Instructions Preheat the oven to 350°F. Lightly oil a 9-inch round dish with minimum 2-inch high sides. Make the almond parmesan. In a food processor, combine the ½ cup sliced almonds, nutritional yeast, salt, garlic powder, and lemon zest. Pulse until you have a fine meal. Transfer to a bowl and set aside. Make the almond ricotta. First, drain the almonds. Then, in the food processor (no need to rinse), combine the drained almonds, hot water, lemon juice, olive oil, apple cider vinegar, garlic, and salt. Run the motor until you have a smooth, ricotta-like texture, scraping the sides down a couple times. Set aside. Make the polenta crust. In a medium saucepan, combine the water, vegan butter, red pepper flakes, and salt. Bring the mixture to a boil over medium heat. Grab a whisk and slowly start pouring the cornmeal into the boiling water in a steady stream, whisking the whole time. Once you’ve poured out all the cornmeal and there are no visible clumps, switch to a rubber spatula. Bring the polenta to a boil and then lower to a simmer.
