Italian Creamy Polenta With Roasted Vegetables And Burrata (Vegetarian)

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:


  • 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



    • 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.
    • Pour in the vegetable stock and bring to a boil.
    • 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).
    • 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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