I was absolutely thrilled when Pallavi Sastry of the Pallavegan blog asked me to be a guest on her monthly vegan vlog and was up for the challenge of creating a satisfying brunch dish that would work with almost any dietary restrictions. We had a great time filming (and eating) and are looking forward to teaming up on a completely new project. Stay tuned, my friends! In the meantime, check out our first collaboration video and find our exciting recipe below.
Note - Use this polenta recipe as a GUIDE - feel free to add your own flair and flavors. Swap out the bell pepper for sun-dried tomatoes or if you're not a mushroom fan, try zucchini!
1 medium sized bell pepper, chopped
2 cups mushrooms, chopped
1 bunch/bag spinach, chopped
1/2 cup white/yellow onion, chopped
2 cups of organic cornmeal (polenta)
32 oz box of vegetable stock
1-2 tbsp olive oil for cooking the veggies
2 tbsp nutritional yeast (this gives it a parmesean cheese type creaminess)
2 cloves garlic, chopped
1 tsp paprika
Salt/Pepper to taste
1. Preheat the oven to 350. Wash & chop all veggies. Begin to boil vegetable stock.
2. Sauté onion, garlic, bell pepper, mushrooms, and spinach. Once veggies are cooked, set aside.
3. Once vegetable stock is boiling, slowly mix in cornmeal, stirring as you go. (See video for close up of this process) Mix in nutritional yeast.
4. Once polenta has thickened, add cooked veggies and spices to the pot and stir. If mixture becomes too thick, add water about 1/4 cup at a time but be very careful not to over-saturate the mixture. The ideal texture is that of cream of wheat. Transfer to a greased 9x13 baking dish.
5. Bake polenta until top is nicely browned and crisp - about 35 minutes.