Quick Cheesy Polenta

This creamy ‘cheesy’ polenta is a super quick fix for breakfast, lunch or dinner when you’re short of time yet want to cook a delicious meal. It only takes 15 minutes to prepare and a handful of staple ingredients from your cupboard and fridge. Vegan & gluten free.

Quick Cheesy Polenta [Vegan]

Ingredients

For the Polenta:

• 1 cup unsweetened almond milk or any other non-dairy milk of your choice
• 1 vegetable stock cube dissolved in 1.5 cups of hot water
• 1/2 cup quick cook polenta
• 1/4 teaspoon garlic powder
• Salt & pepper to taste
• 4 tsp nutritional yeast flakes more if needed
• Water as needed

For the Garnish:

• 1 tablespooon olive oil
• 1 cup mushrooms sliced
• 1/4 teaspoon garlic powder
• Salt & pepper to taste
• A handful of micro herbs or greens of choice
• A sprinkle of shelled hemp seeds
• 1/4 avocado sliced

Preparation

1. To cook polenta, combine milk and vegetable stock in a saucepan and bring to a gentle boil. Add polenta and whisk for a few seconds to ensure there are no clumps. Stir in garlic powder, season with salt & pepper, cover with a lid and turn the heat down to medium low.
2. Simmer polenta for 8-10 minutes, stirring continuously, until it’s just starting to thicken. Stir in nutritional yeast flakes within the last 2 minutes of cooking. Turn the heat off and let polenta ‘sit’ on the hob for a few minutes to absorb all the liquid. *If you prefer your polenta a little thinner, add water, a little at a time, to achieve the desired consistency.
3. Whilst polenta is cooking, heat up the olive oil in a pan. When the oil is hot, add sliced mushrooms, garlic powder, salt & pepper and sautee for 8-10 minutes until the mushrooms are crispy.
4. Transfer the polenta into a bowl, top with sautéed garlic mushrooms, micro herbs/greens, sliced avocado and a generous sprinkle of shelled hemp seeds.

https://www.onegreenplanet.org/vegan-recipe/quick-cheesy-polenta-vegan/