Vegan Baked Polenta with Cherry Tomatoes & Basil Oil
Enjoy a twist to the classic dish with this baked vegan polenta recipe with added cherry tomatoes and a generous drizzle of basil oil to really enhance the flavours.
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This recipe uses cornmeal to make a delicious, gluten-free baked polenta. It can be eaten hot or cold, making it a tasty addition to any picnic or light meal.
What is polenta?
Polenta is finely ground cornmeal, made from yellow corn. It has a slightly sweet flavour and can be cooked to have a thick texture, or it can be used to coat foods instead of breadcrumbs.
When serving it in the thicker texture, it can either be left slightly looser like a mash, or set into a block as is the case here.
Polenta is great marinated or infused with truffle oil, it enhances the earthy and comforting taste of polenta.
What is nutritional yeast?
Nutritional yeast is a type of deactivated yeast that’s available to buy in small yellow flakes. It has a cheesy flavour, and so does help to add depth and flavour to your vegan recipes.
A fantastic added benefit is that many brands are fortified with added vitamin B12, so it’s a win win.
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Total Time: 4 hours and 25 minutes
Prep Time: 3 hours and 30 minutes
Cook Time: 55 minutes
Calories: 187
Servings: 8
Rating:
Total Time: 4 hours and 25 minutes
Calories: 187
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the polenta
- 0.375 0.375 tbsp dairy-free butter
- 0.25 0.25 cloves of fresh garlic
- 105 105 ml vegetable stock
- 15 15 ml soya milk
- 20 20 g fine cornmeal
- 0.125 0.125 tsp cracked black pepper
- 0.5 0.5 tbsp nutritional yeast
- 0.125 0.125 tsp yellow mustard
- 8-10 cherry tomatoes
- 1/2 a red onion, sliced
- olive oil, for greasing
- mixed salad leaves, to serve
- a pinch of sea salt
- For the basil oil
- 2.5 2.5 g basil leaves
- 15 15 ml extra virgin olive oil
- 0.125 0.125 tbsp nutritional yeast
- a pinch of salt
Method
- Lightly grease a 20x20cm glass cooking dish with spray oil or olive oil. Then, in a large saucepan, heat the dairy-free butter over a medium heat until it has melted. Add the garlic and cook for about 4 minutes until lightly golden. Remove the garlic and save for later use in the basil oil.
- Bring the stock and soya milk to the boil, then add the salt. Reduce to a low simmer and gradually add the cornmeal, whisking until it thickens, for about 25 minutes. Once the mixture has thickened, stir in the cracked pepper, nutritional yeast and mustard.
- Spread the polenta into the greased dish and allow to cool. Top with cherry tomatoes and red onion slices throughout the tray. Transfer to the fridge to set for 2-3 hours.
- Preheat the oven to 200°C/400°F/Gas Mark 6, then once the polenta is firm, remove from the fridge and bake in the oven for 20-25 minutes.
- Whilst the polenta is cooking, make the basil oil by blending all the ingredients together.
- Remove the polenta from the oven and garnish with fresh basil, cherry tomatoes and a drizzle of basil oil. Serve with a mixed salad.
Each 75g serving provides:
Fat 12g, Saturates 1.9g, Carbohydrate 17g, Sugars 1.2g, Fibre 2g, Protein 3.3g, Salt 0.7g
Buon Appetito! Explore even more delicious vegan Italian recipes!
