Vegan Italian Soft Polenta With Tomato Sugo Sauce

This garlicky, herby tomato sauce comes together in no time! Serve it liberally with the polenta in this recipe from the A Vegan Summer in Southern Italy cookbook, as polenta soaks up the sauce.

What you need:

For the sugo:
2 tablespoons olive oil
3 garlic cloves, crushed
1½ cups tomato passata
1 teaspoon salt
¼ cup basil leaves

For the polenta:
2 teaspoons salt 
2 cups polenta
3 tablespoons olive oil or vegan butter
4 tablespoons nutritional yeast flakes, plus more for sprinkling

What you do:

  1. For the sugo, in a medium pot, warm oil on low and fry garlic 1 to 2 minutes, being careful not to burn. Add tomato paste, salt, and basil. Cover and simmer on low. 
  2. For the polenta, in a large pot, bring 8 cups of salted water to a boil. Once boiling, slowly pour in polenta while whisking. Lower heat and continue to stir until there are no lumps. 
  3. Cover and simmer 25 to 30 minutes, stirring occasionally, until polenta grains have softened. Remove from heat and mix in oil and nutritional yeast.
  4. Into serving bowls, spoon polenta and pour sugo over top. Garnish with more nutritional yeast.
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