The Spicy Spatula

Hey there! How’s it going?

Today we’re going to do a quick and easy vegan recipe because it’s the time of the year when everybody is really busy, looking for easy vegan recipes, and wanting to spend more time with loved ones than in the kitchen. Right?

I was in college the first time I ever had or heard of polenta, but I did grow up eating grits. Again, it would be a few more years before I realized they were the same thing.

Fast forward a few more years (maybe more than a few) and I’m living in Romania where mamaliga is a staple at pretty much every big gathering. It is the same as polenta except it’s often served with a much firmer texture, which I don’t mind except it does feel heavy very quickly, especially when eaten along side sarmale (cabbage rolls).

So I’ve been trying to make it softer, which was actually quite simple because you just add more liquid. But I wanted something that wouldn’t get super hard over time, especially on days when I make twofer meals.

I think I’ve finally got it!

My Tips:

Use a water-milk mixture. I like to use 3 parts water, 1.5 parts almond milk (unsweetened).

Change the ratio. Conventional wisdom is 3 parts water to 1 part cornmeal, but I like to use 4.5 liquid to cornmeal. It makes for a softer polenta that doesn’t immediately turn into rock on the plate or in your belly.

Mix a little in a measuring cup. Add cornmeal and some of the warm water to a measuring cup and stir together until blended and pour that into the simmering water, stirring gently until mixed. And then add the rest of the cornmeal to the liquid.

Turn down the heat. Stop dodging bubbling polenta and turn the heat down to low or medium low, it will still be warm and cook without causing burns!

Make it creamy. This one is totally optional, but adding vegan butter, vegan yogurt or cream can make this creamier for a silkier texture.

Now, let’s make this!

Kitchen Tools:

*Stock pot
*Whisk
*Silicon muffin pan

Ingredients:

Cornmeal
Water (or broth)
Vegan milk
Salt
Herbs

Instructions:

*Bring the (salted) liquid to an almost boil (steaming but not bubbling).

*Take some of the hot water and place it in a measuring cup along with a few grams/tablespoons of cornmeal and stir until blended.

*Pour water-cornmeal mixture into the stock pot and whisk until no lumps are present, and then slowly pour in the rest of the cornmeal & herbs, still whisking as you go.

*Turn heat down to low or medium-low and continue whisking until mixture is soft and smooth. Remove from heat.

*Pour into a silicon muffin pan and let sit. It will set into the muffin form but still remain soft.

Note: If you want to add vegan butter or yogurt, do it while the polenta is still on the heat but turned off. Whisk or fold in gently until combined.

I loved this so much! You can eat it on it’s own if you want, but it’s the perfect way to enjoy a saucy dish like the tomato & herbs butter beans you can see here.

Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.

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