Polenta, a traditional staple of Northern Italy, has been enjoyed for centuries as a humble peasant dish made from boiled cornmeal. Originally crafted from grains like buckwheat before the introduction of corn to Europe in the 16th century, polenta became a comforting, versatile base in Italian cuisine. This vegan version pairs the creamy grain with balsamic-roasted Mediterranean vegetables—a modern plant-based twist on classic Italian flavors. The tangy-sweet vegetables elevate the polenta, making it both rustic and refined.
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4
Ingredients:
- 1 cup cornmeal (medium grind)
- 4 cups vegetable broth (low-sodium)
- 1 tbsp olive oil
- 2 cups eggplant, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, chopped
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- Salt & pepper to taste
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
Instructions:
- Preheat oven to 400°F (200°C). Toss veggies in olive oil, balsamic vinegar, garlic powder, salt, and pepper. Roast for 20–25 minutes until caramelized.
- In a saucepan, bring veggie broth to a boil. Slowly whisk in cornmeal, reducing heat to low. Stir continuously for 15–20 minutes until thick and creamy.
- Stir in nutritional yeast (if using) and adjust seasoning.
- Spoon creamy polenta into bowls and top with roasted veggies.
Flavor & Texture:Creamy, comforting base with sweet-savory roasted vegetables and a touch of tangy balsamic zing.
Customization Tips:
- Add fresh basil or thyme for herbal depth.
- Swap polenta for cauliflower mash for a low-carb option.
Nutrition (per serving):Calories: 280 | Fat: 8g | Carbs: 42g | Fiber: 6g | Sugars: 6g | Protein: 6g | Sodium: 290mg
