Italian Creamy Polenta With Roasted Vegetables And Burrata (Vegetarian)

I am certainly Italian in my love of food!

DBF51744-0EF2-43B7-A36D-E55BEBB893E1

In my search for vegan and vegetarian recipes there was just one that I wasn’t sure about trying out:  Polenta.  I mean, cornmeal mixed with water? It just sounded plain and bland and boring to me.  Boy was I wrong.  I mean not to toot my own horn here but if there is something I know how to do is give any dish some great flavour, toot toot!!

Taking ideas from some online polenta recipes and adding my own touch I came up with this creamy consistency bursting with flavour.  Keep the cheese out altogether if you are Vegan. We mainly are but cheese I tell ya, it’s a hard one to give up so for now, if I need cheese, I’m sticking to fresh burrata, mozzarella or parmesan which seem to be less offensive and processed.

95955662-EA8D-4C05-8999-A9107A954057

I made garlic and honey glazed carrots along with oven roasted asparagus (drizzled with olive oil, garlic salt and pepper) as a side. I’ll share the link to a past entry where I shared the recipe to the glazed carrots here:  https://thebellwitchmanor.blog/2018/10/02/what-i-loved-in-september/

Ingredients

  • 1 1/2 tablespoon of olive oil
  • 1  small diced small yellow onion
  • 2-3 finely minced cloves of garlic
  • 3 cups vegetable stock
  • 1 cup of medium ground cornmeal
  • 1 Tblsp Garlic Butter (or olive oil if Vegan)
  • 1/3 cup of shredded parmesan cheese (or vegan cheese)
  • salt and pepper to taste
  • Burrata

879C328B-55DE-4E0A-B532-03F7B0CDF185

Instructions

    • In a medium-size pot on medium-high heat add in the olive oil and cook the onions and garlic until they are browned about 3 to 7 minutes.
    • Pour in the vegetable stock and bring to a boil.
    • Once boiling pour in the cornmeal while vigorously whisking to ensure no clumps are formed, about 10 – 15 minutes. When the cornmeal is poured in, turn the heat down to medium-low and continue to stir/whisk until it is al dente (soft).
    • Finish off the polenta by stirring in butter (or a drizzle of oil) and parmesan cheese until completely combined. If needed, cook for a further 5 minutes over low heat. Plate and garnish with parsley. Serve with vegetables and burrata.
    • I drizzled the dish with a reduced Truffle Balsamic glaze I had in my pantry.
C3DEF0EF-14F3-4F0F-9193-DB263CE8681A
0C1C4367-E494-41AA-8AA2-C3D7B2A059D8

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s