Your entire family will love this recipe! It also reheats really well which makes it perfect for any weeknight meal so you have yummy leftovers for lunch.
Polenta
- 1 cup corn grits polenta
- 2 tablespoons Nutritional yeast
- 1t salt
- 3 cups of water
Bring the water to a boil and stir in the corn grits polenta, nutritional yeast, and salt. Turn down to low and continue to stir until the polenta has thickened.
Tex-Mex TVP
- 1.5 cups vegetable broth
- 1/2 cup TVP
- 1/2 large onion, minced
- 3 cloves of garlic, minced
- 1/2 cup salsa
- 1t ground cumin
- 1T nutritional yeast
- 1t paprika
- 1/2t garlic salt
- 1t chili powder
- 1/2T oil
Bring the vegetable broth to a boil and stir in the TVP; turn down and simmer for 5- 7 minutes. Saute the onions and garlic in oil over medium-high heat until translucent. Add in the cumin, paprika, chili powder and salt and stir to evenly coat the onions and garlic. Pour in the TVP; it should be soft and expanded some- there should be a little left over vegetable broth. Stir the TVP and onion mixture together and add the salsa and nutritional yeast.
Assemble
Take 1/4 of the polenta and put it on a plate, top with 1/4 of the TVP mixture and then 1/4 of an avocado. ENJOY! Other suggestions: add your favorite hot sauce, fresh diced tomatoes, pickled jalapenos or cilantro to add even more flavor to this dish.
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I still haven’t cooked with TVP, this looks like a great recipe to give it a try!
This looks awesome. It’s my first time making polenta, so I’m anxious to see how it’ll turn out. Sounds yummy!