When I was a kid I loved making risotto for my family. I still love risotto, but polenta is my favorite alternative, and the bright flavors in this version makes it a perfect warm weather dish.
As an extra perk, leftovers pack up beautifully for lunch the next day. Tyler and I even took some leftover polenta on our bike ride last weekend. (Is that weird?) We sat at a little table in the sun after our ride and shared some polenta, sourdough bread and hummus. It was glorious!
Polenta with Tomatoes and Basil
Servings: 3 main course or 5 side dish servings
Ingredients
- 3 cups almond milk
- 3 cups vegetable broth
- 1 cup corn meal
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/3 cup nutritional yeast
- 1 TBL olive oil
- 2 cups cherry tomatoes, halved
- 1/2 sweet onion, thinly sliced
- More olive oil, salt and pepper for cooking the tomatoes and onion
- 1/2 cup basil, roughly chopped or torn
Instructions
- Combine the almond milk and vegetable broth in a large saucepan or stockpot, and bring to a boil over medium-high heat
- In the meantime, saute the sweet onion in a skillet over medium heat with a drizzle of olive oil and a healthy pinch of salt and pepper. Cook, stirring occasionally, until the onion is tender and caramelized on the outside (about 5 minutes)
- Once the milk and broth mixture comes to a boil, reduce the heat to medium-low and slowly whisk in the cornmeal, salt and pepper
- Cook over medium-low heat (or whatever heat keeps the polenta gently boiling), stirring constantly, for about 5-6 minutes or until thickened. (It should reach a porridge-like consistency)
- Remove from the heat and stir in the garlic powder, onion powder, nutritional yeast and olive oil
- In the same skillet you used for the onion, add your halved cherry tomatoes, a drizzle of olive oil and pinch of salt and pepper, and saute for 3-4 minutes or until tender
- Add the onion, tomatoes and basil to the polenta and stir. Feel free to add more seasoning to taste before serving
