Carb Load Balls

Makes 13 to 15 portions

www.ZsusVeganPantry.com

Polenta:

2 cups vegetable broth

1 teaspoon olive oil

½ teaspoon sea salt

1 cup medium-ground cornmeal

Beans:

1 tablespoon olive oil

4 garlic cloves, minced

1 teaspoon fennel seeds

½ teaspoon dried oregano

1 ¾ cups cannellini beans

Breading:

¼ cup unsweetened plain vegan milk

3 tablespoons arrowroot or cornstarch

1 ½ cups panko crumbs

½ teaspoon garlic granules

½ teaspoon sea salt

Oil spray

1. Polenta: Combine the broth, oil, and salt in a medium pot. Bring to boil and whisk in the cornmeal. Bring to simmer, stir and reduce the heat to low. Cook, covered, until the cornmeal is tender and thickened, about 10 to 15 minutes.

2. Beans: Heat the oil in a large skillet over medium heat. Add the garlic, fennel and oregano. Cook until golden, about 1 to 3 minutes. Add the beans and cook until heated through. Mash the beans and remove from heat. Mix the polenta mixture with the beans mixture and transfer to a shallow pan. Spread the mixture out to about 1 ½-inches thick. Set aside to cool until firm but not completely hardened.

3. Breading: Preheat oven to 375-degrees F. Oil a baking sheet. Combine the milk and starch in a shallow pan. Combine the panko, garlic and salt in a separate shallow pan. Cut the stiffened polenta mixture into about 1 ½-inch cubes. Form each cube into a ball. Do not piece the mixture together from separate parts as the balls may fall apart; form each square into a sphere. First, dredge each ball in the milk mixture and then in the panko mixture. Press the panko lightly to adhere. Transfer the balls to the prepared baking sheet, spray with oil and bake until golden, about 30 minutes, turning the balls as needed. Serve.