Ingredients needed for the mediterranean vegetable polenta
- 1 cups polenta yellow cornmeal
- 2 cups plant milk
- 1 cups bio vegetable stock
- 1 medium onion
- 1 clove garlic
- 1 handful mushrooms
- 1/2 red paprika
- 1/2 zucchini
- 1/2 eggplant
- 5-6 sun dried tomatoes
- 3 tbs olive oil
- 1 tbs honey agave or maple syrup
- 1 ts oregano
- 1 tbs balsamic vinegar
- Salt by taste
- black pepper by taste
Polenta is something I always enjoy eating, usually prepared just with some feta cheese. As there are weeks during the year when we are not consuming dairy products – this is why I was searching for a vegetarian option of Polenta without the cheese.
Polenta (in Italian also Polenta) is a traditional Italian dish made of cornmeal. It has a soft texture and it’s related to “kačamak” or “pura” (a kind of maize porridge made in the cuisine of Turkey and the Balkans). This recipe of the Mediterranean Vegetable Polenta is with vegetables and balsamic vinegar, which adds aroma. But here, it’s important to flavour just a little…every vinegar has a different taste and aroma and if it is too sour it will louse up the vegetables.
How to make this Mediterranean Vegetable Polenta
Mediterranean Vegetable Polenta
Polenta is a dish made of yellow cornmeal, it’s delicious and it keeps you really satiated. The Mediterranean polenta with vegetables is a vegetarian dish and it
takes only 30 minutes to prepare.
Servings 2 portions
Ingredients
- 1 cups polenta yellow cornmeal
- 2 cups plant milk
- 1 cups bio vegetable stock
- 1 medium onion
- 1 clove garlic
- 1 handful mushrooms
- 1/2 red paprika
- 1/2 zucchini
- 1/2 eggplant
- 5-6 sun dried tomatos
- 3 tbs olive oil
- 1 tbs honey agave or maple syrup
- 1 ts oregano
- 1 tbs balsamic vinegar
- Salt by taste
- black pepper by taste
Instructions
- Bring the nut milk and the stock to boil in a pot, then add the polenta and whisk constantly on a low heat for about 10 minutes. A homogeneous mixture similar to mashed potatoes should be the result – the Polenta. We add salt, turn off the hob and leave the Polenta for another 15 minutes.
- Mince the onion, the garlic and the red pepper and then fry them for about 5 minutes on a medium heat. Then add the zucchini, the eggplant, the mushrooms and the dry tomatoes and stew everything for 10 minutes.
- When the vegetables soften, add the spices, the balsamic vinegar and the honey (or agave nectar).
- Serve the polenta together with the vegetables.