Vegan Baked Polenta With Vegetables Recipe

About this recipe

A hearty and satisfying vegan dinner featuring baked polenta paired with a medley of sautéed vegetables. Perfect for those seeking a wholesome and plant-based meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1.5 Kg Natco Cornmeal Medium, 1.5Kg
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a baking pan with a small amount of olive oil.
2. 2. Finely chop 1 onion, 1 bell pepper, and 2 stalks of celery.
3. 3. In a medium pot, bring 4 cups of vegetable broth to a boil. Add the chopped onion, bell pepper, and celery to the broth and let it simmer for 5 minutes.
4. 4. Gradually stir in 1 cup of cornmeal while continuously whisking to avoid lumps. Reduce the heat to low and let the mixture simmer for 3-5 minutes until it thickens.
5. 5. Transfer the polenta mixture into the greased baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
6. 6. Remove from the oven and let it cool slightly before slicing. Serve warm as a main dish or alongside a fresh salad.