Polenta is traditional Italian dish that prepared with corn meal, it can be even very soft served like pudding or combined cumble and served with sauce or allowed to set and then cut like pasta. This rather unassuming item is not only a gluten-free good, but it can also be the starting point of thousands of vegan dishes. A rich dish made from boiled cornmeal, polenta is excellent any time of the day and complements a number of other ingredients.
So in the following blog let’s just look at some of the delicious vegan polenta recipes which range from tasty main meals to the comforting side dishes. Tried polenta for the first time or wishes to explore more recipes then following recipes will definitely help.
Why Polenta Is Perfect for Vegan Cooking
That is why polenta is vegan, of course, gluten-free, which makes it possible to prepare it for those, who have a required diet. It’s an incredibly versatile food that lends itself well to a variety of applications, and it’ll even taste amazing plain—as long as you’re okay with a little richness for breakfast. On top of this, it’s economical to prepare, and can be made in advance in large batch sizes.
The texture of polenta, too, depends upon how it has been cooked. It can be eaten as a smooth puree to accompany sautéed vegetables or tubers/after it has been allowed to set and then fried to be crisp brown. Polenta can frankly be eaten anytime of the year given that it’s one of the best options for vegans and non vegans alike.
How to Cook the Perfect Polenta
Now that we’ve been introduced to recipes below are tips on how to prepare polenta. It only requires cornmeal, water or vegetable broth and of course some time.
Ingredients:
- 1 cup of POLENTA (coarse ground corn meal)
- 4 cups of water or vegetable bouillon
- ¼-½ cups olive oil or vegan butter
- Salt to taste
Instructions:
- In a 2-quart pot heat the water or broth to boiling.
- Gradually add the polenta into the mixture, while continually stirring to prevent any formation of lumps.
- Simmer for 30-40 minutes on low stirring occasionally until the polenta comes away from the edge of the pot.
- For additional flavor, mix in olive oil or vegan butter and sprinkle salt to correct taste.
After preparation you may serve the polenta right away, or pour it into a dish to cool then refrigerate and slice for use in other recipes.
Recipe 1: Creamy Polenta with Mushroom Ragu
This dish is ideal for those who like dishes from the category of feeling kruti and receipt consists of a creamy polenta and a mushroom-based meaty sauce. The mushrooms are rich in clay-like flavor and very satisfying as a meal, therefore can be taken as dinner.
Ingredients:
- 1 cup polenta
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- For example, 2 mugs of mixed mushrooms – shiitake mushrooms, cremini, portobello.
- 1 tablespoon soy sauce and or tamari
- ¼ cup fresh thyme or rosemary If the fresh herbs are too robust in flavor, use only a 1-teaspoon portion.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the polenta as it is outlined above.
- While polenta is being cooked, you should blend olie together with the same pan and fry the onions in it until they are tender.
- Saute for another minute and add garlic and then sauté for few more minutes before adding the mushrooms. Stir until mushrooms release their water and are well brown.
- Sauté it through soy sauce and spices, and then sauté it for an additional 3 to 4 minutes. Season with salt and pepper.
- Place the creamy polenta into dishes and pour the mushroom ragu over it. Garnish with fresh parsley.
Recipe 2: Grilled Polenta with Roasted Vegetables
As much as grilling would sound absurd for polenta, it does make it have crispy surface while the inside is creamy. Shake it up with steamed broccoli or carrots to have a healthy lunch, or dinner, whichever suits your fancy.
Ingredients:
- 1 cup polenta prepared and set in a baking dish and allowed to firm
- 1 tablespoon olive oil
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, quartered
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Cook the polenta and, after setting, pour it into a baking dish and allow it to cool. After firming, cut in squares or triangles.
- Preheat a grill or grill pan. Brush the polenta slices with olive oil and grill until golden and crisp on both sides of the slice approximately, five minutes on each side.
- Lay the vegetables and then season it with balsamic vinegar, olive, oil, salt, and pepper shaker. Bake in a hot oven at 400°F for 20-25 minutes until the vegetables are tender and nicely caramelized.
- Esoko grilled polenta with roasted vegetables and always make sure to garnish it with fresh basil.
Recipe 3: Polenta Breakfast Bowl with Sautéed Greens and Avocado
Polenta for breakfast? Absolutely! This polenta bowl with sautéed greens and avocado with a drizzle of tahini is a great way to kick off 2021 with both flavor and nutrition.
Ingredients:
- 1 cup polenta
- 4 cups of water or vegetable broth
- 1 tablespoon olive oil
- 1 cup of either kale or spinach, chopped
- 1 avocado, sliced
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
- Cook the polenta using the basic method described in the earlier part of this article.
- In olive oil fry the greens by using a pan till they are soft and wilted. Season with salt and pepper.
- In a small bowl prepare the tahini sauce by combining the tahini paste and lemon juice with a little water and whisk until you get a creamy paste.
- Place the polenta in bowls and garnish with the sautéed greens, and avocado arrangements. It is best served when drizzled with the tahini dressing before being garnished red pepper flakes if wish.
Recipe 4: Baked Polenta Fries with Vegan Aioli
Polenta fries can be used as a variation to the regular potato fries since they are healthier to take. These tasty golden sticks go well when served with this tangy vegan aioli for dipping.
Ingredients:
- Ingredients:
- 1 cup polenta (cooked method discussed above and prepared for setting in a baking dish)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
Instructions:
- If you are making your polenta from scratch then after it has finally set you could cut it into fry shaped ones.
- Make a preheat at 425 degree Fahrenheit or 220 degree Celsius. Place the polenta fries on a baking sheet and drizzle with olive oil and sprinkle some salt and black peppers.
- Turn the dough over after 12-15 minutes and bake until brown and crisp, for another 12-15 minutes.
- In a small bowl prepare the aioli you’ll be needing vegan mayonnaise, lemon juice, garlic and mustard.
- Enjoy the fries with a vegan version of mayonnaise used as a dip.
Recipe 5: Polenta Pizza with Vegan Mozzarella
Are you searching for a demon rum gluten-free, vegan pizza crust substitute? No worries folks, polenta is here to solve all your problems! This polenta pizza is delicious with vegan cheese and fresh vegetables; perfect for a fun twist to the classic.
Ingredients:
- 1 cup polenta
- 4 cups of water or vegetable broth
- 1 tablespoon olive oil
- ¼ cup Fat free vegan mozzarella cheese
- 1/2 cup marinara sauce
- ¼ cup cherry tomatoes cut in half
- 1/4 cup black olives, sliced
- Fresh basil for garnish
Instructions:
- Cook the polenta for the instructed time and then once done, shape into a round pizzas consistency on a baking sheet lined with parchment paper with a small dish of olive oil nearby. Allow it to cool and firm up.
- First of all, bake at 400°F (200°C). Also, put the polenta crust in the oven and brush with some olive oil and bake for 15 minutes.
- Take away from the oven and poured marinara sauce over it. Next, add the vegan mozzarella cheese, tomatoes, olives.
- Take out of the oven and put back in the oven for 10-15 minutes at 350°F until the cheese is melted and bubbloius.
- This vegetable should be garnished with fresh basil leaves before serving.
Conclusion
Well, polenta is a sort of a super star of vegan meals as it can be used in almost any meal or recipe and will definitely add some taste. Whether you consume it with creamy, grilled or baked form, it is gluten free and enhances the texture as well as taste of any meal type. These vegan polenta recipes are great for your taste buds, and will give you delicious plant based meals to enjoy anytime! Whether it’s thick and creamy mushroom ragu or better than the original crispy polenta fries, there is something for all outcasts here.
