- Replace 1/4 of the corn meal with quinoa for a multigrain polenta. Or roughly ground buckwheat.
- Like it creamy? Stir in 1/4 cup of your favorite plant-based milk at the end.
- Polenta can carry many other ingredients in its smooth wake: roasted red peppers, chopped greens (Swiss chard, kale, spinach…) or herbs (parsley, basil…), sundried tomatoes, sliced olives, and tangy feta-style tofu, and more! I personally prefer small pieces (1/4 inch or smaller), but nothing horrible will happen if you experiment with bigger pieces.
What to eat with polenta?
Whether served, mash-like, when fresh, or as grilled slices from the cast-iron pan, you can top your polenta with just about anything. I prefer to stick with Italian flavors myself but do share the results of your experiments! Here are some of my favorites:
- Vegan bolognese-style sauce
- Sautéed mushrooms
- Roasted vegetables and a few toasted almonds
- Lukewarm herbed cannellini beans and a dollop of pesto
- Vegan sausage (think Rome’s response to “bangers and mash”)
- Simple marinara sauce
It’s also comforting all by itself. Enjoy!