Wednesday, April 28, 2010

Mmmmm.....Polenta, minus the hard work ;) You're Welcome

Ok, let's play a game. I say Polenta, you say," ....too much work."
Totally agree, unless of course you are using our Baked Polenta recipe. Then, it's a whole 'nother story.

So sit back and relax while your Polenta magically cooks itself in your oven. NO, you don't need to wiggle your nose silly. Seriously!

What you'll need:

1 cup stone or steel ground polenta - we purchase this in bulk.
1 tsp sea salt
1 1/2 tsp freshly ground Pepper
4 cups water
2 Tbs vegan butter (we prefer Earth Balance)

Combine polenta, salt and pepper. Put water in baking dish 9x13. Add polenta to baking dish with water and vegan butter mix well. Bake on 350 for 40 minutes. Stir about halfway through to make sure all ingredients are well combined.

Let cool, then cut into squares. This is the perfect match for Penne with Pesto and a huge mixed green salad with our basil vinaigrette. Delicious!


Pesto Polenta – after baking, top with our Portabello Mushroom Pesto sauce and grilled Portobello mushrooms. Yummy!

Grilled Veggies and Polenta – grilled veggies go great with anything and this is no exception.

Sundried Tomato Polenta – adding our sundried tomato pesto and some baked or steamed asparagus give this dish a new Mediterranean twist.

Polenta Pizza - after 4o minutes of baking, remove the polenta and top with your favourite sauce, cheese and toppings. Bake for another 10 minutes or so.

Top with sauce and fresh thinly sliced eggplant. Bake for about 10 minutes extra.

For left over baked polenta, you can cut into small cubes and add to pasta with some mixed sauteed veggies and your favourite sauce.


  1. Cool. I made a pumpkin polenta custard once. Pain in the bootie. I'll have to try an easier version.

  2. That sounds amazing Dan, please send us the recipe. This is by far the easiest polenta ever. Enjoy the time you save not stirring.