Polenta Mania

This is a basic recipe for polenta. It’s quick, tasty and so comforting. Perfect for any time. I adore it! We can add chopped olives, capers, sesame seeds, steamed or fried vegetables, fresh herbs etc. in.
  • cornmeal (polenta)
  • non-diary butter
  • water
  • soy milk
  • parmesan or vegan melting cheese
  • salt


I mix water and soy milk, add salt and bring to a boil. I slowly add cornmeal while stirring constantly. I add a piece of non-diary butter and stir with a whisk for a few minutes, until the polenta thickens. I put vegan parmesan cheese in and serve as a side dish.

The thickness of the polenta can be determined by the proportions of cornmeal and liquid used. For thick polenta that can be cut later, I use cornmeal and liquid in proportions of 1 to 2. For thinner polenta I increase the amount of liquid (up to 1:5 for cornmeal soup).


Mini polenta pizza

I cook thick polenta and while it is still warm, I spread it on a baking tray and leave it to cool. I cut it to squares or circles, put tomato sauce on and top with vegan mozzarella or ricotta cheese. I season with salt, black pepper and a bit of olive oil. I bake in the oven on 200 ºC (400 ºF) until the mozzarella melts. I decorate with fresh basil leaves and serve hot.


I am a joyful creator of my own life.

Chef Kamala

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