The Vegan Table: Polenta Hearts (Or Squares)

I have been wanting to make the polenta for awhile now.  Finally!  It’s on top of couscous salad up there.  Really easy to make!

I didn’t make many changes to the recipe…  Just…  A little more soy milk.  My suggestion is putting more sun-dried tomatoes in there if you want to eat it by itself without any more condiment.  I didn’t sear it with oil because I was afraid that it will stick and not retain its shape.  I would also recommend that you put more water than called for by the recipe because there is a possibility that the polenta would form little balls which would not be cooked properly.

It turned out fine!  The polenta can basically go with ketchup, roasted red pepper coulis, or soup, etc.  I really liked it with roasted red pepper coulis (pictured).

Although it seemed like not a lot of people have made this recipe, but everyone who made it seems to like it:

About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in "milk", autumn, basil, cornmeal, parsley, Recipes, spring, winter and tagged , . Bookmark the permalink.

3 Responses to The Vegan Table: Polenta Hearts (Or Squares)

  1. Sarah says:

    We made this tonight topped with sauteed mushrooms and onions and a homemade marinara sauce and it was really good!

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