How to make it

  • Sauté the vegetables and vegetarian ground on medium in a non stick pan with olive oil. Salt and pepper to taste.
  • While the vegetables are cooking, prepare the polenta.
  • Bring the stock to a boil on the stove and mix in the polenta in a stream, constantly stirring.
  • Slowly add in the evaporated milk in about 3 or 4 additions.
  • Let the polenta bubble as it absorbs the liquid. Add more or less liquid according to the texture desired.
  • Turn off the heat just before the polenta is done and mix in the cheese. It will continue to cook slightly off the heat.
  • Serve the vegetables on top of the polenta.

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