Grilled Polenta with Rich Tomato Sauce


  • ¾ cup Bow & Arrow Brand yellow cornmeal
  • 3 cups water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons nondairy margarine
  • ¾ teaspoon sea salt
  • 3 medium-large cloves garlic, minced or pressed

Rich Tomato Sauce:

  • 15 oz. can tomato sauce (plain)
  • 15 oz. can diced tomatoes with onion and garlic
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup white cooking wine or white wine
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons organic sugar
  • 1 teaspoon each: dried rosemary leaf, sea salt, and nutritional yeast powder
  • 1½ teaspoons each: dried basil and dried thyme
  • 2 teaspoons each: dried oregano and dried onion granules
  • 6-8 medium cloves garlic, pressed or minced
  • ¼ teaspoon red pepper flakes

Optional, for serving:

¼ cup fresh basil, chopped


  1. Make the polenta:In a medium-large pot, place the cornmeal and water. Set to medium-high heat and bring to a boil, stirring with a wire whisk. Reduce heat to low and continue to whisk often until thick. This should take 10-20 minutes.
  2. Remove from heat and whisk in the nutritional yeast, margarine, salt, and garlic until well combined. Press into a large lasagna-style pan (9.5 x 13.5 inches in size or larger) so that the polenta is about ½-inch thick. Chill in the fridge for several hours or overnight, until very firm.
  3. Make the sauce:Place all of the sauce ingredients in a medium saucepan and bring to a boil, stirring, over high heat. Reduce the heat to low and simmer uncovered, stirring occasionally, for about 30 minutes.
  4. While your sauce is cooking, finish the polenta: Remove the polenta from the fridge and cut it into 9-inch squares or circles. Grill or pan-fry (oiling the surface as needed) until nicely charred on both sides. Serve the grilled polenta slices over the sauce, topped with fresh basil if desired.

Serves 4

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