Polenta Bliss
I love polenta. Being vegan and wheat free, polenta is one of my favorite dishes to impress guests.
For dinner, I prepare polenta by cooking it in vegetable broth. Once cooked, but not to dry – still creamy, I add: minced garlic, olive oil, minced fresh herbs, chopped sundried tomatoes. I them bake for 50 minutes (350) in a clay pan. The pan is oiled with olive oil and I drizzle a bit on the top, before baking, with pine nuts. I serve this with my vegan pesto (almonds, garlic, olive oil, basil and nutritional yeast) and marinara.
Then I use the leftover polenta for breakfast…
This is squared of the baked polenta smothered in vegan hollandaise sauce, toasted pecans and avocado. It is amazingly good.
So, this shows how you can use polenta in a few ways. There are many other variations, such as Mexican polenta still to come…
January 17th, 2012 at 9:38 am
I bought some organic polenta, but have not done anything with it yet and not sure how to use it. How much of the polenta? How much broth? Can I use pyrex or something like that to bake it in? Any other types of goodies you use to mix in it? Thanks!
January 17th, 2012 at 9:40 am
I substitute broth for water, to improve the flavor. The package tells you how much water to use. It depends on the size of the package. You can use pyrex for sure!!! You can mix in jalapenos and tomatoes for a spicy Mexican dish and serve with salsa and beans. It is sooo good!!!
January 20th, 2012 at 9:35 am
I made polenta this morning with water n olive oil. I grated in some ginger and topped with warmed pineapple, chopped prunes and almonds. It was delish! I am sure it would be much better with some kind of sweetener and/or cream, but my goal was to eep it healthy.