I’ve created a new vegan dinner recipe. This vegan polenta bowl is healthy, easy to make and 100% plantbased.
In the Netherlands not many people cook with cornmeal. I first learned about it when I lived in New York and I had cornbread with the Thanksgiving dinner. Polenta has been popular in The United States and Italy for years, but you can now see that it’s gaining popularity in other countries too. I recently had a great polenta dish as a starter at Club Jolie in my hometown Tilburg and I’m seeing it more and more on Instagram too.
As polenta is made of corn, it’s naturally free of gluten and therefore very popular with people on a gluten-free diet.
For this vegan polenta bowl I didn’t need many other ingredients. That’s how I always like my dinner recipes: simple. You only need 6 ingredients and you can buy everything in the supermarket. In Dutch supermarkets you can often find the cornmeal either in the rice section or in the International section. It comes in 1 kilogram bags often see-through with a red or a blue label.
Below is the recipe for 2 people but you can of course double the ingredients to make it for 4.
Recipe Vegan Polenta Bowl
Ingredients (serves 2)
150 grams polenta
400 ml boiling water
100 ml plant-based milk
150 grams mushrooms, sliced
200 grams spinach
1 tbs soy sauce
2 tbs pine nuts
(vegan) Parmezan cheese
1 clove garlic, finely chopped
Roast the pine nuts in a pan without oil, remove from skillet when done. In a pan, bring the water and the milk to a boil. Add the polenta, let it boil for 5 minutes, stir occasionally. Heat some olive oil in a frying pan and add the mushroom slices and optionally the chopped garlic. When almost done, add the soy sauce and the spinach. Fry for one more minute.
Optionally you can add some Parmezan cheese to the polenta when done. Serve the polenta with the spinach-mushroom mix. Sprinkle with the roasted pine nuts