I am certainly Italian in my love of food!
In my search for vegan and vegetarian recipes there was just one that I wasn’t sure about trying out: Polenta. I mean, cornmeal mixed with water? It just sounded plain and bland and boring to me. Boy was I wrong. I mean not to toot my own horn here but if there is something I know how to do is give any dish some great flavour, toot toot!!
Taking ideas from some online polenta recipes and adding my own touch I came up with this creamy consistency bursting with flavour. Keep the cheese out altogether if you are Vegan. We mainly are but cheese I tell ya, it’s a hard one to give up so for now, if I need cheese, I’m sticking to fresh burrata, mozzarella or parmesan which seem to be less offensive and processed.
I made garlic and honey glazed carrots along with oven roasted asparagus (drizzled with olive oil, garlic salt and pepper) as a side. I’ll share the link to a past entry where I shared the recipe to the glazed carrots here: https://thebellwitchmanor.blog/2018/10/02/what-i-loved-in-september/
Ingredients
- 1 1/2 tablespoon of olive oil
- 1 small diced small yellow onion
- 2-3 finely minced cloves of garlic
- 3 cups vegetable stock
- 1 cup of medium ground cornmeal
- 1 Tblsp Garlic Butter (or olive oil if Vegan)
- 1/3 cup of shredded parmesan cheese (or vegan cheese)
- salt and pepper to taste
- Burrata
Instructions
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In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.
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Pour in the vegetable stock and bring to a boil.
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Once boiling pour in the cornmeal while vigorously whisking to ensure no clumps are formed, about 10 – 15 minutes. When the cornmeal is poured in, turn the heat down to medium-low and continue to stir/whisk until it is al dente (soft).
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Finish off the polenta by stirring in butter (or a drizzle of oil) and parmesan cheese until completely combined. If needed, cook for a further 5 minutes over low heat. Plate and garnish with parsley. Serve with vegetables and burrata.
- I drizzled the dish with a reduced Truffle Balsamic glaze I had in my pantry.
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