Plant Based Polenta Food
EASY VEGAN POLENTA (SUPER CREAMY!)
How to make vegan polenta in 1 pot with 3 ingredients! Creamy, comforting, versatile, and so delicious!
Provided by Minimalist Baker
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring water to a boil.
- Once boiling, add in salt and stir to dissolve, then turn heat to medium.
- While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
- Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
- After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
- Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
- Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
- Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!
Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Sodium 471 mg, Fiber 2 g
BAKED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.
- In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
- Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
BASIC POLENTA
First time making polenta, and it came out AMAZING. Polenta can be served soft, right after cooking, or poured into a baking pan to cool. Once cool, the polenta can be cut into squares, and served with your favorite pasta sauce. Or, once it is cooled, cut the polenta into 1" x 2" sticks abd fry lightly in some olive oil until golden. the possibilities are endless.
Provided by Kozmic Blues
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
- Slowly pour the cornmeal into the hot liquid, wisking constantly.
- Stir in the salt.
- Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
- Remove the polenta from the heat and stir in scallion.
- Polenta can be served soft, or poured into a baking pan to cool.
- Once cooled, polenta can then be cut into solid squares.
Nutrition Facts : Calories 111.6, Fat 1.1, SaturatedFat 0.2, Sodium 448.5, Carbohydrate 23.7, Fiber 2.3, Sugar 0.3, Protein 2.5
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