Serves: 4 Prep Time: 15 minutes Cook Time: 30 minutes
Ingredients:
For the Polenta:
1 cup polenta (coarse cornmeal)
4 cups almond milk (unsweetened, plain)
1 tablespoon olive oil or vegan butter
Salt and pepper, to taste
For the Roasted Vegetables:
2 carrots, peeled and sliced
1 bell pepper, cut into strips
1 zucchini, sliced
1 red onion, sliced
1 tablespoon olive oil
1 teaspoon dried thyme or rosemary
Salt and pepper, to taste
Optional Toppings:
Fresh herbs (parsley or basil)
Drizzle of balsamic glaze or olive oil
Nutritional yeast for a cheesy finish
Instructions:
Roast the vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the carrots, bell pepper, zucchini, and red onion with olive oil, thyme (or rosemary), salt, and pepper. Spread them out in an even layer and roast for 20-25 minutes, until they are tender and caramelized, stirring halfway through.
Cook the polenta: While the veggies are roasting, bring the almond milk to a gentle boil in a pot over medium heat. Gradually whisk in the polenta, stirring continuously to avoid lumps. Reduce the heat to low, and let the polenta cook for about 20 minutes, stirring frequently until thick and creamy. Stir in the olive oil or vegan butter, and season with salt and pepper to taste.
Serve it up: Spoon the creamy polenta onto plates, top with the roasted vegetables, and garnish with fresh herbs, a drizzle of balsamic glaze or olive oil, and a sprinkle of nutritional yeast if desired.
A New Comfort Food Classic
As we sat down to eat, the conversation flowed easily, with each bite of the polenta reminding me of how simple ingredients can make the most delicious meals. The almond milk brought a luxurious creaminess to the polenta without overpowering the natural flavors of the roasted vegetables. I knew then that this would become a new comfort food classic in my own kitchen.
A Brief History of Polenta
Polenta has its roots deeply embedded in Italian cuisine, originating from Northern Italy where it was a staple food long before corn arrived from the Americas. In ancient times, this dish was made from grains like barley, millet, or spelt, until cornmeal became the standard base around the 17th century. Traditionally cooked in a large copper pot called a "paiolo," polenta was laboriously stirred over a fire for hours until smooth. It was considered peasant food—affordable, simple, and filling—and was often served with seasonal vegetables, cheese, or meats. Today, polenta has transformed into a versatile dish that can be creamy, baked, or even fried, enjoyed worldwide as a comfort food with endless variations and creative toppings.
With the addition of almond milk in this modern recipe, we pay homage to the humble beginnings of polenta while giving it a plant-based twist that feels just as comforting as its traditional counterpart.
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