Vegan Baked Polenta
This creamy vegan baked polenta is the perfect gluten-free side dish to serve with vegan stews or other saucy mains. This polenta bake is perfect for entertaining.
Servings: 6
Calories: 135kcal
Ingredients
- 1 cup cornmeal
- 2 cups unsweetened almond milk (or substitute your preferred plant-based milk)
- 2 cups water
- 1 tablespoon extra virgin olive oil (to grease the baking dish)
- 1 teaspoon chopped fresh garlic (or substitute 1/2 teaspoon garlic powder)
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the cornmeal, almond milk, water, garlic, salt, pepper, thyme, and rosemary to a large mixing bowl and whisk well.
- Grease a 9 x 13 inch baking dish (or similarly sized dish) with olive oil, then pour in the polenta mixture.
- Bake at 375 degrees Fahrenheit for 60 minutes, pausing halfway to whisk the polenta to incorporate any lumps.
- Remove from the oven after 60 minutes and whisk once more to ensure a smooth texture.
- Serve hot, or store in an airtight container in the fridge for a few days and reheat before serving.
- Makes 6 servings of vegan baked polenta.
Notes
- This vegan baked polenta makes an excellent side dish paired with stews. Or top it with some sautéed mushrooms and fresh parsley or a spoonful of marinara sauce and fresh basil.
- This polenta bake is quite thick, so if you prefer it runnier, you can add an extra cup of almond milk or water before baking.
Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 85mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg