Creamy vegan polenta with sun-dried tomatoes and garlic
Warm and creamy vegan polenta makes a delicious side dish, base for a cozy bowl, or a hearty, porridge-like breakfast.
Servings: 4 people
Calories: 195kcal
Ingredients
- ½ teaspoon avocado oil or your preferred cooking oil
- 2 cloves garlic minced
- 3 cups water
- ½ teaspoon Better Than Bouillon, no chicken base
- 1 cup polenta I use Bob's Red Mill
- Pinch of salt
- Dash of pepper
- ¼ cup nutritional yeast flakes
- 3 Tablespoons chopped sun-dried tomatoes packed in oil and drained
- ¼ cup non-dairy milk plain unsweetened
Instructions
- Bring a medium sized pot to a medium heat. Add a drizzle of oil and minced garlic. Saute for a minute or two, until fragrant.
- Add water to the pot along with Better Than Bouillon no chicken base. Stir to dissolve the bouillon. Bring to a simmer.
- Slowly pour in the polenta while stirring constantly to prevent clumping. Add a pinch of salt and dash of pepper. Lower the heat, so that the grits don't splatter.
- Keep stirring frequently for about 6 minutes, until the polenta starts to thicken, and pull from the edges of the pot when stirred.
- Once it is fairly thick, stir in nutritional yeast flakes, sun-dried tomatoes, and non-dairy milk.
- Continue cooking uncovered for 4 or 5 minutes longer, stirring frequently, until the polenta reaches your desired consistency.If the polenta gets too thick, add more non-dairy milk. If it's too runny, keep cooking until it condenses to your preferred thickness.
- Turn off the heat, and allow the polenta to cool for a couple of minutes. It will continue to thicken as it cools. Taste for salt, and add more if needed.
- Serve polenta in bowls on its own, with a pat of non-dairy butter, as a side dish, or as the base of a bowl.
Notes
For this recipe, I use Bob's Red Mill organic grits/polenta. Brands vary by coarseness and cooking times. So if you're using a different type, check to see if it needs more cooking liquid or a longer cook time.
Substitutions and variations
Vegetable broth or vegetable stock can be used in place of water + bouillon.
If you prefer soupier polenta, add an additional ¼ cup of non-dairy milk. The polenta will have to simmer a longer amount of time to cook down any extra liquid (about 30 minutes).
For cheesier polenta, add shredded non-dairy cheese at the same time as the nutritional yeast.
Storage instructions
Store leftovers in a covered container in the refrigerator. It will keep for 3 to 4 days.
It will likely condense & firm as it cools. Reheat in the microwave or in a pot on the stove until warm, and add more non-dairy milk until the polenta is to your preferred consistency.
Nutrition
Calories: 195kcal | Carbohydrates: 36g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 63mg | Potassium: 310mg | Fiber: 2g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg
