|1 h 40 min||50 min||4|
|426 gm||Coconut milk (full fat, for mozzarella)|
|5 tbsp||Seaweed, agar, dried (for mozzarella)|
|1 tsp||Sea salt (for mozzarella)|
|1 tsp||White balsamic vinegar (for mozzarella)|
|4 tsp||Arrowroot flour (or tapioca flour, for mozzarella)|
|1 1/2 tsp||Nutritional yeast (for mozzarella)|
|3 cup||Vegetable stock/broth, low sodium (or water, for polenta)|
|1 cup||Polenta, dry (use instant if you can find it, for polenta)|
|2 clove(s)||Garlic (minced, for polenta)|
|1 cup||Thai basil, fresh (about 1 handful, for polenta)|
|1 pinch||Salt (for polenta)|
To make sandwiches:
1. Remove polenta from loaf pan (by pulling up nonstick baking paper).
2. Cut into squares or triangles.
3. Heat a little olive oil on skillet on medium-high heat, add sandwiches. Grilling on both sides for five minutes.
To make coconut milk mozzarella: Pour coconut milk into small saucepan over medium-low heat until completely mixed. Add remaining mozzarella ingredients, except for nutritional yeast. Boil then simmer for ten minutes while frequently stirring. Pour into flat-bottomed glass dish and let gel for an hour or stick in fridge when cool for later use.
To make polenta: Boil water. Whisk in polenta, garlic, and salt. Reduce heat. Stir frequently for 20-30 minutes (shorter if using instant polenta) until thickened and not sticking to sides. Pour half into loaf pan lined with nonstick baking paper. Crumble set mozzarella on top and gently place basil leaves all over. Then pour remaining polenta on top. Refrigerate until set, at least 40 minutes or up to 3 days. See pictures.