Brown rice syrup and maple syrup simmer with unsweetened almond milk, vanilla, and a splash of apple cider vinegar for 10 to 12 minutes, reducing to a caramel just thick enough to coat the back of a spoon.
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Combine all ingredients in sauté pan. Bring sauce to and cook uncovered for 10-12 minutes until sauce is reduced and thick enough to coat back of spoon. Remove from heat and let cool completely.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
