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Savory Polenta & Vegetables
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This cozy meal is easy to customize with whatever veggies you have on hand!
  • CourseMain Dish
  • CuisineGluten-free, Vegan, Vegetarian
  • 4 cups unsalted vegetable stock
  • 1 cup dry polenta or medium-grind cornmeal
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • black pepper, to taste
  • 1 small yellow onion, diced
  • 1 carrot, thinly sliced
  • 5 cloves garlic, minced
  • ½ cup cremini mushrooms, chopped
  • ¼ cup sundried tomatoes, chopped
  • 1 bunch red chard, chopped
  • a squeeze of lemon juice
  • 1 (14.5 oz) can cannellini beans
Herb Oil Drizzle (Optional)
  • cup fresh parsley
  • 3 Tbsp. fresh basil
  • 4 Tbsp. olive oil
  • a generous squeeze of lemon juice
  • salt and pepper, to taste
  1. Bring the vegetable stock to a boil in a medium saucepan. Once boiling, slowly whisk in the polenta/cornmeal, stirring constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Stir in the salt.
  2. Reduce heat to low, cover pot, and simmer for 25-30 minutes, stirring occasionally.
  3. Turn off the heat and stir in the olive oil and pepper.
  4. While the polenta is cooking, heat 1 Tbsp. of oil in a large skillet over medium heat. Add carrot and onion and sauté for 3 minutes. Add garlic and continue cooking for 2 minutes.
  5. Add mushrooms and sun-dried tomatoes and cook for 5-6 minutes, then add chard and continue cooking until greens are wilted. Stir in the beans. Add a squeeze of lemon juice and season to taste with salt and pepper. Cook for a few more minutes, until everything is warmed through and flavors are combined.
  6. Add herbs, olive oil, lemon juice, salt and pepper to a small food processor or blender and blend until smooth.
  7. To serve, spoon polenta into bowls or onto plates and top with a generous scoop of vegetables. Drizzle with herb oil and enjoy!
Recipe Notes

As the polenta sits, it will begin to harden. Simply stir in a splash of water or your favorite plant-based milk while gently reheating to make it creamy again.


Recipe adapted from


This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

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