Patty's Raw Polenta
Raw chef Patty likes to serve this astonishingly delicious polenta with a side-bowl of warmed Patty’s Favorite Italian Sauce.
- packages of organic extra sweet corn
- 1/3 cup nutritional yeast
- 1/3 cup rejuvelac
- 2 tomatoes
- 4-5 cloves garlic
- 1/3 cup olive oil
- 2 tsp Himalayan sea salt
- 1/2 cup almond flour
- 1 cup soaked cashews
- Process all ingredients in a food processor until extra creamy.
Place in a shallow bowl or pie plate.
- (optional) Garnish with portabella mushrooms marinated in vinegar, oil and garlic
Warm for 18 to 20 hours in dehydrator at 105 degrees and serve warm with a side of Patty's Favorite Italian Sauce