This recipe if from Linda Majzlik, a vegan taste of Italy. I used dairy parmesan rather than vegan parmesan which is called for in recipe. Polenta isnt something I use very much, in fact it was so hard to find the ground corn flour to make it. Corn flours are used a lot in the Mediterranean and American cooking. Now this should not be confused with the corn flour (or corn starch) that we use to thicken things. Polenta comes in various grains, course, medium and fine. I like to use coarse and if I require it any finer I give it a wiz in my Kenwood chef. I eventually found a large kilo bag of coarse polenta in an Asian supermarket for under £3. Polenta is funny substance as technically a corn flour it is not free on slimming world. Per cooked 28g or ounce it has 1 syn. So I would hate to calculate the syns for this dish. It tastes good though and it is low fat. — posted by <a href=”http://www.recipezaar.com/member/718054″>pornstarbarbie</a>
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