3 THINGS : you can do with polenta | easy, healthy, gluten-free, vegan

i’ve been getting so many questions about the polenta porridge i ate for breakfast in my latest what i eat in a day video.

so i’m sharing my basic sweet polenta porridge recipe – but to spice things up, why not also include two of my other favourite ways to use this versatile, bright yellow little pal ?

first up is this delicious treat. it’s my how to make crispy polenta without oil recipe, and you can find it here.
just looking at these pictures makes my mouth remember the cheese-like gooey and crunchy bites. i might just need to make these as a snack this weekend !

next up is a recent recipe video we made, which is quite similar to the recipe above. but this time we’re using polenta to make our tofu all golden, crispy and crunchy by baking it covered in polenta.
you can find the recipe and see the how-to video here.

since polenta is made from corn, it’s naturally gluten-free. this means that it’s a great substitution for breadcrumbs in most recipes, if you’re intolerant to gluten.

and finally, here’s my basic sweet polenta porridge recipe from the what i eat in a day video as promised !
it’s really yum, so soft and kind to the tummy in the morning.

polenta porridge
serves 2
100 ml / 0.4 cup polenta
about 500 ml / 2 cups water ( or plant milk for a creamier version )
1 large apple, diced
a handful of organic rasins
1 tbsp nut butter ( optional )

serving suggestion : cinnamon, berries, plant milk ( oat, soy, rice, or almond milk for example )

– in a pot, add water and polenta and stir until clump-free. bring to a boil and reduce the heat. add the apple pieces and raisins, and let simmer while stirring continuosly for 7-8 minutes.
– remove from heat and stir in the nut butter if using – cashew, almond, peanut butter or tahini to name a few examples.
– serve with berries, a generous dash of cinnamon and your favourite plant milk. or any other way you like !

another way to use polenta that i just love is to make a savoury porridge of it with mushrooms, broccoli and black beans, served with a cold spicy salsa. such an incredibly quick, easy, satisfying, and nutritious dish !

let me know if you want me to share the recipe !

love // jenny

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