Leeky Polenta

The photo may not look like much, but this creamy leek polenta is buttery and oh-so-tasty! It is a go-to when it's cool out. You can eat it as an entree or as a side.

Ingredients
1-2 Tbsp olive oil
3 large leeks, thinly sliced and diced (be sure to wash thoroughly)
2 cups+ water
2 1/4 cups veg broth
1 cup dry polenta
1/2-3/4 cup unsweetened almond milk
1 tsp salt
fresh pepper, to taste

Directions

1. Heat olive oil in a large saucepan over medium heat.
2. Add the leeks, and stir to coat. 
3. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
4. Add the water and broth, cover, and bring to a boil. 
5. Slowly pour in the polenta, while whisking simultaneously to prevent clumping of cornmeal. 
6. Reduce the heat to medium-low, and cook until the mixture is thick and creamy, stirring often. 
7. As it begins to thicken, add some of the milk, stir, and continue cooking.
8. Add about ¼ teaspoon salt. 
9. Continue stirring, cooking, and adding more milk and salt, until you’ve got a creamy mixture.
10. Remove the saucepan from the heat, and stir in the remaining tablespoon of nondairy butter. 
11. Season with salt and pepper, to taste, and divide the polenta among plates.

Notes:

• Serves 4 to 6
• Use a wooden spoon for best results.

Pizza Bites

These can be eaten as a side or as a main entree. 

Ingredients:
1½ cups cooked green or brown lentils 
2 tubes prepared polenta, cut into ½” rounds 
1 bunch kale, stem and chop
¾ cup marinara sauce
¼ cup vegan parmesan 

Directions:

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper. 
2. Bake polenta rounds   for 8-10 mins, until golden and crisp (no need to flip). 
3. Steam kale. 
4. Toss lentils with marinara sauce. 
5. Top polenta rounds with steamed kale and marinara lentils. 
6. Garnish with vegan parmesan.

Notes:

• Serves  4
• Total Time: 10 min  
• Active Time: 10 min 

Bourbon and Brown Sugar Stove Top Baked Beans

After making stove top baked beans before, I decided to play with the recipe and make a bourbon and brown sugar version, kind of like the one you purchase in a can at the store.

Ingredients:
1 tube prepared polenta, cubed
1 cup dry white beans
1 cup dry kidney beans
1 Tbsp oil
1 sweet onion, diced
2-3 garlic cloves, minced
¼ cup Bourbon
3 Tbsp molasses (not blackstrap)
1 Tbsp brown sugar
2 Tbsp soy sauce
4 Tbsp pure maple syrup

Directions:

1. Cook beans either soaking overnight and boiling in a pot for 20 minutes, or use a pressure cooker to cook from dry or soaked.
2. Preheat oven to 350°F and line a baking sheet with parchment paper.
3. Bake cubed polenta for 5-10 mins, until golden and crisp (no need to flip).
4. Sauté onions and garlic in oil until translucent.
5. Add cooked beans, Bourbon, molasses, brown sugar, soy sauce, and maple syrup.
6. Bring to a boil.
7. Reduce heat to low and simmer uncovered until    liquid reduces, about 20 minutes.
8. Serve over baked cubed polenta.

Notes:

• Serves 4.
• You can sub 1 can of white beans and 1 can of kidney beans for the dry beans and skip cooking step.

Baked Beans

Tis the season for baked beans. This can be made as a main meal or it can be a side. They'd be great to bring to a potluck.

Ingredients:
1 tube prepared polenta, cubed (optional) 
1 onion, diced 
2-3 minced garlic cloves 
1 cup dry white beans 
1 cup dry kidney beans
1/4 cup water 
2 Tbsp ketchup 
1/4 cup molasses (not blackstrap) 
2 Tbsp soy sauce 
2-4 Tbsp pure maple syrup 

Directions:
Optional if using polenta: 

1. Preheat oven to 350°F and line a baking  sheet with parchment paper. 
2. Bake cubed polenta for 10 mins. No need to flip. 

To make beans:

1. Cook beans using Instant Pot. Drain and rinse.
2. Sauté onions and garlic until translucent. 
3. Add beans, water ketchup, molasses, soy sauce, and maple syrup. 
4. Bring to a boil. 
5. Reduce heat to low and simmer uncovered until liquid reduces, about 20 minutes. 
6. Once beans are done, divide equally among 4 bowls. 
7. Optional: Top with polenta cubes or gently mix in.

Notes:

• Serves 4 (if as entree)
• You can sub  1 can each white beans and kidney beans.
• Pictured with a side of green beans.

ISP

Lentils, polenta, and yummy spices, what more could you ask for? The weather is not as cold as in the dead of winter, but this is a great meal for those chilly days that linger. 

Ingredients:
1 cup dry polenta 
½ cup (4-oz) almond milk 
1 diced onion 
4 minced garlic cloves 
1 seeded and diced green bell pepper 
2 tsp chili powder 
1 tsp Italian seasoning 
3/4 cups lentils 
2 cups marinara sauce

Directions:

1. Cook lentils by covering with 3 cups of water and bringing to a boil. Cover, reduce heat to low, and simmer for 15 - 20 minutes.
2. Bring 2 cups water to a boil. 
3. Reduce to low. 
4. Slowly whisk in 1 cup polenta. 
5. Keep stirring to break down clumps. 
6. Add milk (about ½-cup) to thin out. 
7. Add salt to taste. Set aside. 
8. In a skillet sauté onion, garlic, and bell peppers until onion is translucent and bell peppers have softened. 
9. Stir in spices to coat and cook 1 minute. 
10. Add cooked lentils and marinara sauce, stirring to combine. 
11. Continue to cook over low, stirring occasionally, until thoroughly warm and reduced slightly. 
12. Spoon lentil mixture into 4 bowls. Top with prepared polenta. Or, put the polenta in first and top with lentil mixture.

Notes:

• Serves 4
• Per serving: 412 calories, 5.2g fat, 75.7g carbs, 17.1g fiber, 14.8g sugars, 15.5g protein

Strawberry Shortcake Polenta

This is another breakfast that could be dessert, depending on your sweet tooth. The original recipe for the Happy Herbivore Meal Mentor served 4, but I made it serve 2. 

Ingredients:
1-18 oz tube Polenta
5 oz strawberries, sliced
6 oz yogurt
maple syrup

Directions:

1. Preheat oven to 350F.
2. Cut polenta into 1/2" rounds.
3. Line a baking sheet with parchment paper.
4. Bake 8-10 minutes until golden in color and crisp (no need to flip.)
5. Top each polenta with strawberry slices and a dollop of cold yogurt.
6. Drizzle with maple syrup.

Notes:

• Serves 2. To serve 4, double recipe.
• Per serving: 262 calories, 1.3g fat, 49.8g carbs, 4.0g fiber, 12.1g sugargs, 10.4g protein
• You can use frozen strawberries instead of fresh for a winter breakfast. In that case, warm the strawberries on the stove or in the microwave before adding to polenta.
• You could add more fruit or nuts to this. 

Polenta Bars

These are a great appetizer, side dish or entree. The photo is only was left after the first use. This is another recipe by Colleen Patrick Goudreau in The 30-Day Vegan Challenge.

Ingredients:
4 cups water
1 1/2 cups coarse cornmeal or polenta
1/4 cup nondairy milk (soy, rice, almond, hazelnut, hemp, oat)
1 teaspoon salt (may need more, add gradually)
2-3 tablespoons nutritional yeast flakes
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1 tablespoon olive oil

Directions:

1. Add the water to a 4-quart saucepan, and heat to boiling.
2. When the water has boiled, slowly add the cornmeal, whisking frequently as you pour it in. If you don't whisk, it will clump up. Reduce the heat to medium-low and continue stirring for about 5 minutes to allow the polenta to absorb the water and thicken up. Slowly add the nondairy milk, salt, and nutritional yeast, and stir until the liquid is absorbed and the polenta thickens, about 5-10 minutes.
3. Add the basil and parsley, stir for 1 more minute, and remove from heat.
4. Taste, and add additional salt, if necessary.
5. At this point, the polenta will be thick (and getting thicker.) Once you remove it from the heat, you serve it immediately, or, to form it into shapes, you will shapes using a cookie cutter, and set aside.
6. To let it set, pour it into a 9-by-13-inch glass or nonstick pan, and spread evenly with a rubber spatula. Place in the refrigerator for at least an hour or overnight. When ready to serve, cut into squares or punch out other shapes using a cookie cutter, and set aside.
7. Heat the olive oil in the skillet on medium heat. Sear the polenta squares until golden on both sides and heated throughout. Serve with hot marinara sauce.

Other Notes:

• Variation: Instead of pan-frying the polenta, as long as it is nice and firm, it can also be grilled. Brush the squares first with olive oil, and grill until seared on both sides and heated throughout.