Seared Polenta with Spicy Heirloom Tomato Sauce | Oregonian Recipes

Ingredients

• 2 cups plain unsweetened soymilk
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 cup corn grits/polenta
• 1/4 cup whole-wheat pastry flour or corn flour
• Canola oil for frying
• Spicy Heirloom Tomato Sauce (see accompanying recipe) or good-quality jarred marinara sauce, heated
• 1 cup chopped fresh flatleaf parsley
• 1/2 cup pine nuts, toasted