Name: Vegan Polenta Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 persons
Cuisine: Italian
Ingredients: 4 cups Vegetable Broth; 3/4 teaspoon Sea Salt; 1 teaspoon Garlic Powder; 1 cup Cornmeal Polenta; 2 tablespoons Vegan Butter; 2 tablespoons Nutritional Yeast; 4 tablespoons Olive Oil (use a good quality olive oil); 2 medium English Cucumbers, halved and sliced diagonally into 1/4-inch pieces; 4 Plum Tomatoes, halved and sliced diagonally into 1/4-inch pieces; 1/4 cup Roasted Pumpkin Seeds; 2 tablespoons Flaxseeds; 1 teaspoon Smoked Paprika

Most people think of cornmeal when they hear the word polenta. But polenta is not an ingredient per se. This is because it's a preparation method. Essentially polenta refers to an Italian style of cooking several coarsely ground grains like buckwheat or cornmeal into a porridge. However, as you will see, this Vegan Polenta is so much more than porridge.

We cooked the polenta in vegetable broth until it was soft and creamy, then finished it off with vegan butter and nutritional yeast for creaminess and cheesiness. Finally, we added cool and refreshing cucumbers, sweet roma tomatoes, and roasted pumpkin seeds to the polenta to create some much-needed texture.

Remember, the polenta should always be smooth and creamy, and that's exactly what you will find in this vegan polenta recipe.

Note: Make sure you use cornmeal that's labeled polenta to get the best results

#Gluten Free #Low Cholesterol #Vegan #Vegetarian #Comfort Food #Family Dinners #Healthy Dinners #Healthy Lunches #Rice and Grains #Vegetables #One Pot

Medium Nonstick Pan

Serving Bowl

Stovetop

Whisk

Author: Sarah Leadon

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Time & Serves

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Serves

4 persons

Ingredients

Polenta

4 cups Vegetable Broth
3/4 teaspoon Sea Salt
1 teaspoon Garlic Powder
1 cup Cornmeal Polenta
2 tablespoons Vegan Butter
2 tablespoons Nutritional Yeast

To Serve

4 tablespoons Olive Oil (use a good quality olive oil)
2 medium English Cucumbers, halved and sliced diagonally into 1/4-inch pieces
4 Plum Tomatoes, halved and sliced diagonally into 1/4-inch pieces
1/4 cup Roasted Pumpkin Seeds
2 tablespoons Flaxseeds
1 teaspoon Smoked Paprika

Instructions

Polenta

In a medium saucepan, add vegetable broth. Place it over medium-high heat and let it come to a boil.

Once the vegetable broth is burning, stir in the salt and garlic powder, and decrease the heat to medium-low.

Gradually, whisk in the polenta. Finally, whisk the polenta continuously to prevent lumps from forming.

Continue whisking the polenta for 2 minutes until it thickens up.

Decrease the flame to medium-low and cover the polenta.

Cook the polenta for 30 minutes, whisking it every 5 minutes to prevent it from sticking to the bottom of the pot.

To test your polenta for doneness, taste it. The polenta should be soft and not grainy. Additionally, the polenta should be smooth and free of any lumps.

If your polenta is not thick enough, cook it for an additional 10 minutes. Remember to whisk the polenta every 5 minutes.

Take the polenta off the stove and stir in the vegan butter and nutritional yeast.

To Serve

Divide the polenta between 4 bowls. Drizzle each bowl of polenta with a tablespoon of olive oil.

Arrange the cucumbers and tomatoes on top of the polenta.

Sprinkle the pumpkin seeds, flaxseeds, and smoked paprika on the polenta.

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