I really enjoy polenta! I just stumbled upon a recipe for it one day & thought, hm this sounds interesting. And indeed it was!
Being (85%) vegetarian, I like to have different bases for my meals to switch things up. Right now, my main dishes are typically pasta, pizza, polenta, or quinoa. Other fun ideas include: quesadillas, stir frys, soups, sandwiches, salads…. The possibilities are endless! 🙂
Anyway, I’ve had some trouble finding a variety of veggie polenta dishes! I actually altered this one from a meat recipe to a mushroom one, which turned out lovely.
Perfect polenta (adapted from foodwishes.blogspot.com)
4 cups water or broth
1 cup corn meal (coarsely ground or labeled polenta)
1 tsp salt
2 tbsp butter of choice
1/2 cup cheese of choice
1/8 tsp minced garlic
1/4 cup milk of choice
- Boil water.
- Add in corn meal in one slow steady stream, stirring constantly with a whisk.
- Turn down to low heat and cook for just a few minutes more.
- Put on cover and cook for another 30 minutes. Whisk every 5 minutes or so.
- Once it is very thick & tastes smooth (not gritty), take off heat.
- Stir in any or all of add-in ingredients.
- Cover again & let it sit for 5 minutes.
Mushroom & tomato topping (adapted from willowbirdbaking.com)
1 tablespoon olive oil
1 tablespoon soy sauce
16 oz mushrooms
3 garlic cloves, minced
2 teaspoons italian seasoning
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans diced tomatoes, drained
3/4 cup grated Parmesan cheese
- Pulse mushrooms in food processor until in medium-ish chunks.
- Saute garlic in olive oil for 30 seconds over medium heat.
- Add mushrooms, soy sauce, oregano, & crushed red pepper. Cook for 8 ish minutes, or until browned.
- Add in tomatoes. Turn to high heat and cook for another 10 minutes or until the liquid from tomatoes/mushrooms has substantially reduced.
- Pour on top of a scoop of polenta and top with cheese.