Ingredients:
- 1 cup cornmeal
- 3 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 cup nutritional yeast
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onions
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
- 1 can 14 oz crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
Bring water to a boil in a saucepan
Gradually whisk in the cornmeal while stirring all the time
Turn down the heat and keep cooking, stirring often, for about 15 to 20 minutes, or until the polenta is thick and pulls away from the pan's sides
It's time to add some flavor to the polenta
Take it off the heat and mix in some smoked paprika, parsley, green onions, red bell pepper, and black pepper
Place the mix on a baking sheet that has parchment paper on it
Take some time to cool it down
Warm the oven up to 190C 375F
Once it's cool, use your hands to form the polenta mixture into balls
Coat each ball with bread crumbs
Print out some parchment paper and put it on a baking sheet
Add olive oil on top
Put them in the oven for 25 to 30 minutes, or until they are crispy and golden brown
Making the marinara sauce will take some time while the cornballs are baking
Put olive oil in a saucepan and heat it over medium-low heat
For about one minute, until the garlic smells good, add the minced garlic
Add crushed red pepper flakes, dried oregano, salt, and pepper, and mix well
Let it cook for 10 to 15 minutes, or until the flavors are well mixed
Add fresh basil leaves to the cornballs and serve them with the spicy marinara sauce
Have a spicy Vegan Cornball Surprise!
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