Recipe: Creamy Vegetable Polenta

The trick is to keep the heat very low and stir once it starts to almost stick this will give you a really soft and creamy consistency. You can use butter instead of olive oil and broth instead of water if you wanna get wild. This is a great dinner, side dish, or even reheated lunch that comes together in under 30 minutes with good flavor that costs very little to make.

Creamy Vegetable Polenta
Serves 2
An easy and quick dinner that is creamy and homey.
  1. 1/2 diced onion, finely chopped
  2. 1 cup other diced vegetables (I used 1/2 large zucchini, 3 tomatoes, and most of a yellow pepper)
  3. 2 big handfuls of spinach
  4. 1 cup (235ml) milk
  5. 1 cup (235ml) water
  6. 1/2 cup (83g) cornmeal
  7. 1/4 cup (35g) shredded cheese
  8. your preferred seasoning (I used cayenne, smoked paprika, chili and lime salt)
  9. liberal amounts of salt and pepper to taste
  1. Heat a saucepan to medium low. Add a bit of olive oil and add onions and vegetables, cook just until it starts to brown on the bottom of the pan.
  2. Next, whisk in the milk and water. Bring to a low simmer.
  3. Whisk in the cornmeal and spices stir regularly and adjust the heat so it bubbles gently and continue cooking for 15-20 minutes.
  4. After cooked, turn the heat off and stir the cheese in to the polenta until all melted and then season to taste.
Mab Made Food

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