If you haven’t had the chance to make polenta or even try it, this recipe will surely urge you to do so. This dish is made by a handful of ingredients and takes minimal effort to make. Polenta itself is made from coarsley ground cornmeal and gives a light, fluffy, and creamy texture. Feel free to give this a go and pair it with some roasted broccoletti! Recipe to come soon.
Yields 4 servings
4 cups filtered water
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/2 cup vegan Parmesan cheese
1/2 tsp. garlic, minced
1/4 tsp. ground black pepper
1 cup Bob’s Red Mill Polenta
1/8 cup nutritional yeast
2 Tbsp. vegan butter
Parsley for garnish, chopped
- In a pot on medium-high heat, bring the water and salt to a boil. Add the polenta while continuously whisking to prevent lumps from forming. Once polenta has thickened, roughly 2 minutes, reduce heat to low.
- Cook for 10 to 14 minutes, stirring occasionally being careful to not get splattered on. Once you are finished cooking the polenta, add the butter, nutritional yeast, Parmesan, pepper and more salt to taste.
- Serve topped with roasted brocoletti.
Chef’s tip: If polenta becomes too thick, you can stir in a splash of vegetable broth or oat milk for a more creamy approach.