Creamy Herb Polenta
This rich and creamy vegan polenta is infused with fresh herbs and melted vegan cheese, creating a comforting side dish that’s packed with flavour. Smooth, velvety, and entirely plant-based, it’s the perfect accompaniment to a variety of dishes, from roasted vegetables to hearty mains.
Allergens
Contains Soyabeans
Ingredients
- 400ml Blenders Vegetable Bouillon
- 1 teaspoon fine salt
- 100g polenta
- 2 tablespoons vegan butter, divided
- 80g freshly grated vegan smoked cheddar cheese, plus more for garnish
- 20g flat parsley and chives chopped fine
Method
Step 1:
Bring Blenders Vegetable Bouillon to a boil in a large saucepan. Slowly whisk in polenta until smooth.
Step 2:
Reduce heat to low and simmer, whisking often, for about 5 minutes until polenta thickens slightly. Cover and cook for 15 minutes, stirring every 5-6 minutes. Switch to a wooden spoon once polenta is too thick to whisk. It’s done when creamy and grains are tender.
Step 3:
Turn off heat. Stir in 2 tablespoons of butter and vegan smoked cheddar cheese until melted. Cover and let stand for 5 minutes to thicken.
Step 4:
Stir in herbs, adjust seasoning, and transfer to a bowl. Garnish with remaining butter and vegan cheese.
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