The beauty of polenta is that you can change the flavors you add to it for dramatically different impacts on your meal. You can find a basic polenta recipe pretty much anywhere. But similar to my perspective on french toast, I think polenta is deserving of hundreds of recipe variations. Let’s work on some of those! If you have a variation to share, please leave a comment and let’s explore together.

I started out with premade polenta. Quick and easy to sautee and top with a variety of choices from sweet dates, currents & coconut for breakfast to mushrooms duxelle for dinner or apps. It typically comes in a few different flavor varieties. 

If you’ve got an extra 30 minutes to dedicate though, making polenta from “scratch” provides much greater flexibility in menu options. Try adding vegetable broth and cashew cream to the basic recipe for a great base to Mushroom Duxelle like I did for a charity fundraising event.

What you’ll need

• 1 cup Polenta: aka Yellow Corn Grits. See note below. 
• 3 cups Liquid (water, broth, nut milk and/or cream)
• Salt and other seasonings to taste
• 2 tbsp olive oil

How to make it

Start by heating your liquid over medium-high heat until it boils. I did a charity event this weekend and used a one-third combination of cashew cream sauce, almond milk and vegetable broth but have fun trying out variations or do what sounds best with your recipe.

Slowly add the corn grits, stirring continuously and reduce heat to simmer for 20-30 minutes. Add salt and any other desired seasonings. Recipes I’ve read incorporate everything from nutmeg to rosemary. Get creative or seek inspiration with what’s out there already.

Add the olive oil and simmer until the mixture is very thick. Then spread into a 9-12 baking pan, sprayed lightly with oil and cover. Refrigerate for at least 2 hours and up to one day.

When ready to serve, cut the polenta in to individual cakes and sautee or bake. For my charity event, I topped it with Mushroom Duxelle.

* All you ever wanted to hear about Polenta: Yes ladies and gentlemen – Polenta = Corn Grits. Marketers have successfully sold corn grits to an entire new generation of food enthusiasts by labelling it polenta but it’s the same thing. Initially you may be afraid to call it corn grits, because polenta sounds much fancier but once you’re in the know, feel free to let loose and call it grits.

Tags: vegan