This no stir baked polenta was inspired by our need to have something easy to go with our tofu meatballs. We usually batch cook the meatballs and freeze some for later.
This is the perfect weekday recipe to go with a no cook kinda evening.
- Polenta Corn Grits
- Plant-based Milk
- Dairy-Free Butter
What Is Difference Between Polenta And Grits?
A traditional southern dish; Grits, are made with either hominy or stone-ground corn. A porridge made from boiled cornmeal. And are often served as a breakfast dish.
Polenta is a dish of boiled cornmeal too. It can be served as a hot porridge like grits but also allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Yes, grits and polenta are both made from ground corn, but the main difference is the type of corn. Polenta is made from yellow corn, while grits are normally made from white hominy corn.
Is Polenta Gluten-Free?
Yes, Polenta is gluten-free. Polenta is made from cornmeal. Cornmeal is just dried and ground corn, ranging in texture from fine to coarse.
Be sure that the polenta you buy is labeled “gluten free” so that you can be sure there hasn’t been any cross-contamination with wheat.
Preheat oven to 350 degrees. In dutch oven or oven-proof large pot pour one cup of cornmeal.
Add non-dairy milk and water. Add teaspoon of salt. Add tablespoon of butter. Stir to blend.
Cook 30 minutes til nearly all the liquid is absorbed. Stir. Plate and Enjoy
Polenta is a great recipe to use in a lot of recipes one of our favorites is Easy Baked Tofu Meatballs In Tomato Sauce.
Can You Make Polenta In Advance?
Short answer is yes. Slightly longer answer is. Polenta typically thicken as it sits. A lot of recipes take advantage of this solid state and cut the polenta in slices to fry or grill. For creamier polenta you’ll just need to add a little more water or milk when reheating.
- We often add ⅓ cup of vegan parmesan cheese for a even creamier texture.
- Plant based milk could be substitute for vegetable broth, vegan heavy cream or all water depending on if you want a more savory or creamy type of polenta
- Flavored with herbs like rosemary, parsley, chives or thyme
Store in a container with an airtight lid. The polenta will last in the refrigerator for 3 to 4 days.
Reheat the polenta on the stovetop or in the microwave (about 5 minutes on high), stirring in more liquid if necessary to loosen it. Stir vigorously after reheating to fluff. Serve immediately.
Try No Stir Polenta With
Easy No Stir Polenta Using Corn Grits
- Dutch Oven/Large Pot
- 1 cup Polenta Corn Grits
- 2 cups Plant-Based Milk
- 2 cups Water
- ½ teaspoon Salt
- 1 tablespoon Dairy-free Butter
- Preheat oven to 350 degrees. In dutch oven or oven-proof large pot pour one cup of cornmeal.
- Add non-dairy milk and water. Add teaspoon of salt. Add tablespoon of butter. Stir to blend.
- Cook 30 minutes til nearly all the liquid is absorbed. Stir. Plate and Enjoy
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
PIN This Easy No Stir Polenta Using Corn Grits To Make Later!
What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.
If you give this vegan cauliflower mac and cheese recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
Live Love and Eat Good Food!
The Vgn Way