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.
En original oppskrift av Forkin
- Total tid
- 30 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 198 kcal
Forberedelser
Ingredienser
- 1 koppfine cornmeal
- 4 koppvegetable broth
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
- 2 ssnutritional yeast(valgfritt)
- 1 ssvegan butter(valgfritt)
Utstyr
saucepan · whisk
Fremgangsmåte
Trinn for trinn
- 1
Bring the vegetable broth to a boil in a medium-sized saucepan over high heat.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 20 min
Kokkens tips: 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).
Omtrent 1 min
Kokkens tips: 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.
Kokkens tips: For a firmer polenta, pour it into a shallow dish, let it cool completely, then cut into desired shapes and bake or grill.
Per porsjon
Næringsinnhold
- Kalorier
- 198,1kcal
- Protein
- 5,4g
- Karbohydrater
- 33,1g
- Fett
- 5,1g
- Fiber
- 1,1g
- Sukker
- 1g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.