Soya bake with crispy polenta

• For polenta:
• 1 cup polenta
• 2 cups of vegetable broth
• 2 cds of oil or vegetable butter
• Salt and pepper to taste
• For the bologna:
• 2 cups of textured soya
• 2 cans of perite tomatoes
• 1 large carrot fine chopped
• 1 fine chopped red pepper
• 1 fine chopped white onion
• 2 fine chopped garlic teeth
• ½ cdita de cumin
• 1 cdite of sweet or smoked pepper
• 1 cdita of oregano
• ½ cdita of ground beans
• Sal at ease

Ingredient photos provided by Pexels

Preparation

1. It will start by preparing the polenta by putting in a pot the polenta along with the vegetable broth the vegetable butter or oil and without stopping to stir you will wait for it to thicker. The idea is that it looks really thick.
2. Then you will transfer it to a previously oiled source or plate and with the help of a wet spoon (this will make it not stick) you will distribute it of approximately 1.5 cm. You're gonna take her to the fridge to sign up while you're preparing the bologna.
3. For the bowling first you will hydrate and "wash" your textured soybean by passing it several times by water while you press it. For me it's the only way to make the soybean not look bitter and you're gonna have it at hand.
4. Then in a pot over medium heat with a little oil you will skip the onion, pepper, chopped garlic and carrot until everything looks golden and fragrant. Then you will reduce the fire to the minimum and you will add the cans of peritta tomatoes (if they are whole I recommend to step on them or cut them with a knife and fork) the already hydrated soya and spices.
5. If your pot has a top, so the liquid is not evaporated and let your sauce be cooked for at least 25 minutes, the more you cook, the more tasty it will be. You just have to keep in mind that he doesn't run out of liquid. You can add water or vegetable broth from time to time.
6. A few minutes before serving, he will remove the polenta from the fridge, unmold it and cut it into little sticks. He will sleep the little sticks in a frying pan with a little oil back and forth so that they will remain crocant and serve them on a full mattress of your bologna.