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.