Creamy Vegan Polenta
This simple recipe creates a rich and creamy polenta, perfect as a versatile side dish. Made with fine cornmeal and vegetable broth, it's a comforting addition to any meal. Enjoy it soft or allow it to cool and firm up for baking or grilling.
Una recepta original de Forkin
- Temps total
- 30 min
- Racions
- 4
- Dificultat
- Fàcil
- Per ració
- 198 kcal
Preparació prèvia
Llista d’ingredients
- 1 tassafine cornmeal
- 4 tassavegetable broth
- 0,5 ctsalt
- 0,25 ctblack pepper, freshly ground
- 2 csnutritional yeast(opcional)
- 1 csvegan butter(opcional)
Estris
saucepan · whisk
Elaboració
Pas a pas
- 1
Bring the vegetable broth to a boil in a medium-sized saucepan over high heat.
Uns 5 min
Nota de cuina: Using a larger pot than you think you need will help prevent boil-overs.
- 2
Once boiling, slowly whisk in the fine cornmeal, a little at a time, to prevent lumps.
Uns 2 min
Nota de cuina: Pouring the cornmeal in a steady, thin stream while whisking continuously is key for a smooth polenta.
- 3
Reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
Uns 20 min
Nota de cuina: Stirring every 5 minutes or so will ensure a creamy texture and prevent the bottom from burning.
- 4
Remove the saucepan from the heat and stir in the salt, black pepper, nutritional yeast (if using), and vegan butter (if using).
Uns 1 min
Nota de cuina: The nutritional yeast adds a cheesy flavor without dairy, and vegan butter enhances creaminess.
- 5
Taste and adjust seasonings as needed, then serve immediately as a soft, creamy side.
Nota de cuina: For a firmer polenta, pour it into a shallow dish, let it cool completely, then cut into desired shapes and bake or grill.
Per ració
Nutrició
- Calories
- 198,1kcal
- Proteïnes
- 5,4g
- Hidrats de carboni
- 33,1g
- Greixos
- 5,1g
- Fibra
- 1,1g
- Sucre
- 1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover polenta in an airtight container in the refrigerator.
Reheat soft polenta with a splash of water or broth in a saucepan over low heat until warm and creamy, stirring frequently. Reheat firm polenta in the oven or pan-fry until heated through.