1 Minute Vegan Polenta with Roasted Tomatoes
Instant Vegan Polenta / Photography by Elisa Watson
Polenta is one of those foods which can seem daunting to make at home, however, it’s literally one of the easiest freakin’ things you can slop on a plate. I like to think my love of polenta comes from my Croatian heritage but to be honest, the only polenta we ate in that household was in the form of a Lemon Polenta Cake, and that’s a story for another time. If you’re wondering what the heck Polenta is if you’ve been living under a rock or have never eaten it before, it’s cornmeal. So if you’re into popcorn, corn on the cob, baby corns or corn flakes - you’re probably gonna be into this too. It’s versatile, goes with lots of things and is ready IN ONE FLIPPIN’ MINUTE.
And now, before you say anything like “Kate it’s got parmesan on it! But you’re vegan!” It’s not parmesan, it’s macadamia nuts finely grated with a Microplane for no other reason other than IT LOOKS GOOD. By all means, if you’re not a vegan like me, sprinkle over real parmesan, I’m sure it will taste good but you know… think of the cows.
1 Minute Vegan Polenta with Roasted Tomatoes
Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes
INGREDIENTS
For the roasted tomatoes
2 punnets vine tomatoes
Garlic-infused olive oil (I use Cobram, religiously)
Salt flakes
Thyme
For the polenta
250g 1 minute polenta (I use this brand, it’s got a fun name)
500ml plant-based milk (I use Rebel Milk Extra Creamy)
500ml water
1 vegetable stock cube (I use Kallo brand)
1/4 tsp garlic powder
1/4 cup nutritional yeast
Garlic olive oil, to drizzle
METHOD
Preheat oven to 180oC. Place cherry tomatoes onto a lined baking tray and drizzle with olive oil. Sprinkle with thyme, salt flakes, and pepper. Pop into the oven to roast for 20 minutes.
Bring milk and water to the boil in a saucepan.
Serve.