POLENTA
Preparing a polenta recipe is not only an economical option but also quick to make and delicious. To make this recipe, use instant polenta to reduce cooking time, but you can also use polenta or cornmeal.
SEASONING FOR THE POLENTA
For this easy polenta recipe, I used vegetable broth, red wine, soy sauce, salt, paprika, parsley, oregano, and 1 bay leaf. However, you can simply season this polenta with salt and pepper and you will also have a delicious and comforting dish.
If you are looking for more ideas of ingredients that you can use to season this great recipe, below you will find a list with more options that you can use and adapt to your taste.
- Fresh (or dried) herbs, such as parsley, basil, cilantro, rosemary, thyme, sage, etc.
- Ground black pepper.
- Garlic powder.
- Onion powder.
- Smoked paprika.
Finally, if you like them or want to make a spicy tomato sauce, add chili, fresh, dried powder, or flakes.
SEASONING FOR THIS RECIPE
Although I used few ingredients to prepare the polenta, I did use more to make the tomato sauce; for example olive oil, soy sauce, and seasonings.
To make the tomato sauce you can skip some ingredients and replace others. Such is the case of olive oil, as it is a product that is usually expensive, I prefer to use it since I use very little in my preparations and a bottle lasts me for months. If this product is not within your budget, you can replace it with another oil such as corn oil or vegetable oil. Likewise, if you are reducing your oil consumption in general, you can cook garlic with vegetable broth.
SERVING SUGGESTIONS
I served this simple polenta recipe with a simple tomato sauce; However, you can add other delicious ingredients. Commonly polenta is served with small pieces of cream cheese, tomato sauce with minced meat and even sprinkled with Parmesan cheese on top. But since this is a vegan recipe, I decided to list some ingredients and preparations that go very well with polenta.
- Roasted vegetables; such as asparagus, sweet potatoes, onions, pumpkin, butternut squash, broccoli, carrots, etc.
- Vegan cheeses; for example vegan parmesan cheese.
- Sauteed peppers and onions.
- Pumpkin seeds.
Finally, if you wish, you can gratin the polenta in the oven with some vegan cheese that grates/melts or simply with a bechamel sauce. To do this, place the polenta in an oven-safe dish and the ingredients you want to accompany it with; for example, vegetables. Then sprinkle cheese or spread bechamel sauce on top. Place the dish in the oven and gratin for about 10 to 15 minutes depending on your oven.
THIS POLENTA RECIPE GOES WELL WITH:
- Also, you can enjoy this recipe with Vegan soft cream cheese.
Polenta with tomato sauce
I love this super easy, really quick, and delicious polenta with tomato sauce and vegan cheese! Enjoy this creamy polenta recipe as a light dinner or lunch. Plus this recipe is super affordable and budget-friendly!
Ingredients
Polenta
- 120 gr. of Polenta.
- 250 ml. of Water.
- 1 Tbsp. of Vegetable vegan bouillon powder.
Tomato Sauce
- 2 large garlic cloves.
- 2 Tbsp. of Olive oil.
- 250 ml. of Passata.
- ¼ Tsp. of Sodium bicarbonate.
- 1 Tbsp. of Red wine.
- 1 Tsp. of Soy sauce.
- 1 Pinch of Himalayan salt.
- ½ Tsp. of Paprika.
- ½ Tsp. of Parsley.
- ½ Tsp. of Oregano.
- 1 Bay leaf.
Assemble
- Vegan cheese of your choice.
Instructions
Polenta
- Pour the water into a pot and bring it to a boil (to speed up the process you can boil the water in an electric kettle and then pour it into the pan). Add 1 tbsp of Vegetable vegan Bouillon powder and stir well.
- Remove the pan from the heat and pour the polenta little by little. Stir with a whisk at the same time to prevent getting lumps.
- Once you mix all the polenta return the pan to medium heat and cook for a few minutes. Keep stirring until the polenta is fully cooked (double-check cooking times on the package).
- Turn off the heat and reserve for serving.
Tomato sauce
- Place a frying pan on the stove at medium heat and pour 2 tbsp of olive oil (if you want an oil-free option replace the oil for vegetable broth).
- Peel and dice the garlic cloves and fry them for a couple of minutes. Then pour the passata and add ¼ of tsp of sodium bicarbonate y 1 tbsp of red wine.
- Season to taste with: soy sauce, Himalayan salt, paprika, parsley, oregano, and 1 wash bay leaf. Stir well.
- Cook the tomato salsa for around 8 to 10 minutes and turn off the heat.
Assemble
- Place the polenta on a plate (I normally use soup plates or bowls), add vegan cheese* of your choice and pour the tomato sauce on top.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 226Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 7mgSodium 952mgCarbohydrates 12gFiber 1gSugar 4gProtein 4g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
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