Oven-Cooked Polenta

10 c. water
2 c. dry polenta (coarse cornmeal)
2 t. sea salt
1/4 c. nutritional yeast
6-12 cloves garlic, minced

Preheat the oven to 350 degrees.

Put the water in a large ovenproof pot or Dutch oven and bring it to a boil over high heat. Whisk in the polenta and salt. Cover the pot and put it into the oven. Bake for about 30 minutes, until it has thickened some.

Remove the pot and stir in the nutritional yeast and garlic/ Continue baking for another 20 minutes or so, until the mixture is thick, smooth, and creamy.

Serve right away, or pour it into an oiled dish or pan (rimmed baking sheet, baking dish, casserole, etc.) and let it harden at room temperature or in the refrigerator. It may take 30 minutes to a couple hours to firm up.

When firm, slice into pieces or cut out shapes with cookies cutters. Panfry or bake the pieces until crispy on the outside and creamy in the middle.

Store in the refrigerator for up to 1 week. To reheat, saute both sides until browned.

Makes 6-8 servings.

Adapted from The Homemade Vegan Pantry, p. 154. 
 

Polenta Fusion Fiesta

2 T. olive oil
1 package precooked polenta, cut into 1/2" slices (not the refrigerated kind)
1 14-oz. jar hot or mild salsa
1 15-oz. can pinto beans, drained and rinsed
1 8-oz. can corn, drained
1 4-oz. can chopped mild green chiles, drained
1 t. dehydrated minced onion
1/2 t. chili powder
Salt and freshly ground black pepper

Heat the olive oil in a skillet. Add the polenta slices and cook until brown on both sides. Set aside to keep warm.

In a saucepan, combine the remaining ingredients and heat until hot and the flavors are well blended. Spoon sauce over polenta and serve.

Makes 4 servings.  

Adapted from Apocalypse Chow!, p. 118.

Creamy Polenta with Kale & Mushrooms

5 c. water
1 c. polenta or cornmeal
1/4 c. freshly grated Parmesan
3 T. heavy cream
2 T. butter
Salt and freshly ground pepper
2 T. extra-virgin olive oil, plus more for serving
2 lbs. mixed mushrooms, cut in half
2 shallots, finely chopped
1 bunch kale (8 large leaves), shredded
Sherry vinegar, for serving

Bring the water to a boil in a large saucepan. Gradually add the polenta, whisking all the while. Reduce heat to medium and cook until thickened, stirring frequently, about 30 minutes. Remove from the heat. Stir in the cheese, cream, and butter. Season with salt and pepper, cover, and keep warm.

Heat the oil in a large skillet oven medium-high heat, add the mushrooms and shallots, and cook, stirring, until the shallots are golden, 8-10 minutes.

Add the kale and cool until the kale starts to soften, about 2 minutes. Season with salt and pepper.

Divide the polenta among 4 bowls and top with the kale mixture. Drizzle with a little sherry vinegar and olive oil, and serve immediately.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 197.

Cheese Polenta

2 c. low-fat milk
2 c. water
1/4 t. freshly grated nutmeg
1/2 t. salt
1-1/4 c. cornmeal
2 T. cold unsalted butter, cut into bits, divided
4 T. grated Parmesan cheese, divided
1/2 c. grated sharp cheddar cheese
1/2 c. grated Monterey Jack or Muenster cheese

Generously butter a 9" pie plate or shallow 1-qt. baking dish and set aside.

Combine the milk, water, nutmeg, and salt in a heavy medium saucepan and bring to a boil. Reduce the heat to a simmer and very slowly sprinkle in the cornmeal, whisking continuously. Cook 5 minutes or until the cornmeal mixture pulls away from the sides of the pan.

Remove the pan from the heat. Whisk in 1-1/2 T. of the butter and 2 T. of the Parmesan cheese.

With a rubber spatula, spread half of the polenta mixture in the prepared pie plate or baking dish. Top with the grated cheddar and Monterey Jack cheeses. Spread on the remaining polenta, then sprinkle on the remaining 2 T. Parmesan and dot with remaining 1/2 t. butter.

Let the polenta sit for at least 15 minutes, or cover and chill for up to 24 hours. When ready to cook, preheat the oven to  400 degrees. Bake uncovered 30 minutes or until golden brown and bubbly.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 138.

Wild Mushroom & Polenta Casserole

2-3/4 c. water
1-1/4 c. medium- to coarse-ground yellow cornmeal*
1/2 t. kosher salt
2 T. extra-virgin olive oil
1-1/2 lbs. mushrooms, preferably wild, trimmed and thickly sliced
1 small red onion, finely chopped
2/3 c. dry white wine or low-sodium vegetable broth
1-1/2 T. chopped fresh rosemary
1-1/2 T. chopped fresh sage
1/4 t. ground pepper
6 oz. Taleggio or fontina cheese, finely diced (can also use brie or gouda)
1/2 c. freshly grated Parmigiano-Reggiano cheese

Bring water to a boil in a large saucepan. Gradually whisk in cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the polenta is very thick, 4-5 min. Scrape onto a clean cutting board and spread into an 8"-wide slab.

Preheat oven to 350 degrees. Coat an 8" baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they start to brown, 12-15 min. Add onion and cook, stirring, until softened, 3-5 min. Stir in wine or broth, rosemary, sage, and pepper, and cook for 1 min. Remove from heat.

Cut the cooled polenta into 12 pieces about 1/2" wide. Arrange half the strips in the prepared dish. Top with half the mushroom mixture, half the Taleggio or fontina, and half the Parmigiano-Reggiano. Top with the remaining polenta, mushroom mixture, and cheeses. (To make ahead, stop here, cover, and refrigerate for up to 1 day. Uncover and let stand at room temperature for 1 hour before baking.)

Bake until brown and bubbling, 40-45 min. Let cool for 10 min. Cut into 6 pieces to serve.

Serves 6.

Eating Well magazine, May/June 2015, p. 78.