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Polenta, Walnut, and Currant Dressing


serves 8-10

36 oz (2 tubes) prepared polenta

½ cup dried black currants

2 TBSP oil

1 large yellow onion, grated

2 tsp finely chopped fresh rosemary

6 oz walnut halves, crumbled finely in a food processor or coffee grinder

1 tsp dried basil

1 tsp dried oregano

1 tsp dried rubbed sage

1 tsp dried thyme

1/2 tsp crushed red pepper

1/2 tsp garlic powder

1/2 tsp onion powder

2 TBSP reduced-sodium tamari

fine sea or kosher salt

freshly cracked black pepper

1/2 cup nondairy milk

1/4 cup olive oil

1/2 cup vegetable stock (not tomato-based)

Heat oven to 350.

Cut polenta into ½-inch dice. Spread in a single layer on a baking sheet and bake 30 minutes.

Place the currants in a mixing bowl. When polenta is done, add it.

Meanwhile, heat 2 TBSP oil in a large skillet. Saute onion and rosemary until onion turns translucent, 4-5 minutes. Add walnut crumbles and all spices, including tamari. Stir and cook, flipping every minute or two, until warm, fragrant, and nicely browning, 3-4 minutes.

Add contents of skillet to mixing bowl and season with salt and pepper. Stir very well to mix all ingredients fully and break the polenta down a bit.

Whisk together milk, 1/4 cup oil, and vegetable stock. Pour over the mixture and stir well. Transfer to a lightly oiled 1 ½-quart baking dish. Bake 45-50 minutes, until golden on top.