Osteria Not-za

When attempting a dairy-free caprese salad, we’re just as repulsed by the idea of coagulating soymilk into savory balls as SoCal’s recent super-chef-transplant Mario Batali would be. Instead, we whipped up some white polenta, let it congeal, and ritzed it up with two variations on a hearts of palm puree, topped with fresh farmers market tomatoes. For full effect break out your orange crocs and red hair ponytail extension! And if our soundtrack suggestion for this dish doesn’t suit you, rock out with your stock out to Batali’s own,“The King’s Picks.” Wow.

Equipment needed

3 ramequins
2 saucepans
Large metal mixing bowl
Spatula
Whisk
Blender

White Polenta

4 cloves garlic, minced
1/2 white onion, chopped fine
1 1/2 Tbs. extra virgin olive oil
2 cups vegetable stock
1/2 cup white polenta
1/4 water
1 tsp. white pepper
3 Tbs. vegan margarine
Kosher salt and black pepper to taste
1. In a saucepan, sauté garlic and white onion in olive oil on medium high heat until it starts smelling nutty (about 8-10 minutes). Add vegetable stock and bring to a rolling boil.
2. Make a double boiler on the stovetop by bringing a second saucepan to a boil with 4 cups of water, then place your metal bowl on top. (It should fit snugly!)
3. When the water nears a rolling boil you can use it to blanch your basil first: Remove the metal bowl and salt the boiling water. Dunk the basil for 10 seconds. Remove, immediately rinse in cold water and towel dry. Return the metal bowl to the saucepan.
4. Once the stock in the first saucepan is boiling whisk in the polenta in slow increments until consistently creamy. Then transfer it to the double boiler and continue cooking on medium heat. You’ll need to add hot water to the polenta every minute or so while whisking the shit out of it. Cook like this for about 10 minutes. Season with salt, pepper and white pepper. Fold in the margarine, one last whisk, and remove from heat. Spoon the polenta into the ramequins and refrigerate for one hour, or until firm.

Hearts of Palm & Basil Puree

3 Tbs. vegan margarine
1 tsp. olive oil
1 medium shallot, minced
8 oz. can hearts of palm
2 Tbs. white balsamic
2 Tbs. white vermouth
1/2 cup basil leaves
pinch of kosher salt
1 cup water
Fresh black pepper
Nutritional yeast
Small basil leaf for garnish
5. Heat 1 Tbs. of margarine and 1 Tsp. of olive oil in your sauté pan. Drain and chop the hearts of palm. Chop the shallot and sauté with hearts of palm for 8 minutes. Add 1 Tbs. white balsamic and the vermouth and reduce. When the pan is nearly dry add the rest of the margarine.
6. Transfer the hearts of palm mush to your blender or cuisinart and puree until movement stops. Continue blending, adding water slowly until it resembles a milkshake. Spoon half into a separate bowl. Add the basil to the blending vessel and puree into oblivion. Chill both white and green sauces.

7. To remove polenta, shake and gently slap it onto a cutting board and cut into 1/2-inch slices. Cut tomatoes in half width-wise. Turn them on their side and slice in half-moons as thin as possible.
8. Start plating with a dollop of green sauce followed by a mozzarella-sized slice of polenta. Top with tomatoes, white puree and fresh basil leaf. Dash with powder garnish: salt, pepper and nutritional yeast if desired.

Beverage: Hopf Helle Weise
Soundtrack: Beat Happening’s “Indian Summer”