Serves 6-8
2 cups water, filtered
4 cloves garlic, minced
½ tsp sea salt
1 tbsp nutritional yeast
½ cup polenta
2 tbsp EVOO
4 oz arugula, baby, washed (or torn leaves if mature)
2 cups cherry tomato, halved (or use heirlooms if in season!)
10 leaves basil, chiffonade
1 cup white beans or chickpeas, drained, rinsed
⅓ cup olives, drained (opt'l)
⅓ cup balsamic vinegar
4 cloves garlic minced
2 tbsp lemon juice
¼ cup extra virgin olive oil
1 tbsp italian seasoning or preferred spice blend
2 tbsp parsley fresh
1 tsp salt
1 tsp black pepper
1 cup sunflower seeds, toasted
1/2 cup sesame seeds, white
1/4 cup nutritional yeast
2 tsp sea salt
2 tsp garlic powder
Puree garlic, salt, and nutritional yeast with water and bring this mixture to a simmer on the stovetop. Once simmering, whisk in your polenta. Cook over very low heat for 5-6 minutes, stirring constantly. Drizzle in EVOO and whisk thoroughly to ensure it's integrated. Pour this mix about a half inch thick onto an ungreased baking sheet, smooth it with a spatula, and chill in fridge.
Combine arugula, cherry tomatoes, basil, chickpeas or white beans and olives in a bowl. In a blender, blend vinegar, garlic, lemon, olive oil, and spices and pour this dressing into the bowl, folding the greens and veggie mix together gently.
In a dry blender, pulse the last five ingredients until they are a parm-like texture. Set aside.
Remove the polenta from the fridge and cut it into 1-inch chunks - think fondue bread. Carefully fold these pieces into the greens/veggie and dressing mixture, transfer it all to a serving bowl, and top with the sesame and sunflower seed parmesan (to taste). Make ahead: assemble ingredients shortly before serving but dressing and polenta can be made several days ahead. Avocado is a lovely addition if you're sure it'll all be eaten immediately!
Ready to read more? Check out our post about the state of recycling in Mecklenburg County here!