All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Polenta (Cornmeal) Slices with Roasted Peppers & Basil - from scratch or convenience-style

gluten free
wheat free
freezable
2 spoon difficulty rating

10-40 minutes

Time depends on whether dish cooked from scratch or uses ready-made polenta and roasted peppers.

Serves: 4

Polenta (Cornmeal) Slices with Roasted Peppers & Basil - from scratch or convenience-style

This recipe will make a meal for 2-4, depending on what else it is served with. It is a nice, simple way of using polenta (also called cornmeal). The dish is also low-fat and gluten-free and the yeast flakes add a slightly cheesy taste which is very nice - as well as being a good source of B vitamins.

Make it with loose flour OR in a ready-to-eat slab. You choose. 

Will make a meal for 2-4, depending what else it is served with. Try serving with a big dark green salad, eg watercress, rocket or such - or lightly stir-fried garlic greens, eg spinach or curly kale (plus something more substantial like roast tofu or a bean salad if it's a main course).

 

Ingredients: 

  • From scratch version: 175g/6oz/1 heaped cup polenta + 1 tsp salt + 600ml/20fl oz/2½ cups water (optional: add 1 tsp vegan bouillon or a stock cube but reduce the salt)
  • Quick version: open 1-2 packs ready to eat polenta, eg Italfresco or Sunita 
  • 3 tbsp nutritional yeast flakes - eg Engevita (not to be confused with brewer's yeast!) 
  • 2 large sweet peppers or half a large jar of roasted red peppers in brine
  • 4 sprigs basil  

 

Method: 

1. If using ready-to-eat polenta in a slab and peppes in a jar, go straight to no. 12. 

2. From scratch. Put polenta into a pan (preferably non-stick ) with the salt.Add the water, a little at a time – stirring to make a smooth mixture. Add the bouillon or stock cube and stir to dissolve.

3. Bring to boil, stirring as it thickens, add the nutritional yeast flakes then turn heat down low and leave to cook, uncovered, for 20 minutes.

4. Use a heat diffuser under the pan if you have one.

5. Spread mixture into four 20cm/4 inch circles, using small plates as moulds, then lay on a baking tray - non-stick or lined with baking parchment. Alternatively, pour into a 8cm/3 inch deep-sided baking tin, about 23cm/9inch x33cm/13inch 

6. Chill until cold and firm then slice up.

7. Meanwhile, prepare red peppers if using fresh. If using peppers from a jar, go to no.11.

8. Cut them in half, remove core and seeds and put the halves, rounded sides up, on a baking tray or grill pan.

9. Cook under a hot grill for 10-15 minutes or until peppers tender and skin blackened in places.

10. When they have cooled a little, remove the skins if you wish.

11. Cut peppers into little strips.

12. If using ready-to eat polenta, slice into pieces first and sprinkle with salt, pepper and yeast flakes. Heat grill, then transfer polenta pieces to the grill pan – or a baking tray that will fit underneath grill.

13. Place the peppers on the top and grill the polenta rounds for a few minutes to brown off. Keep an eye on them so they don't catch! Snip the basil with scissors, scatter over the polenta rounds and serve hot.

 

 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 26 of 26
Blackberry Crumble
The perfect companion to a summer's afternoon. Pick your own blackberries and then enjoy this beautiful Blackberry Crumble! Top with...See recipe »
Chocolate Cupcakes with Buttercream Icing
Taken from our Cooking with Kids livestream demo, these Chocolate Cupcakes are easy to make and tasty absolutely delicious! You...See recipe »
Griddled Asparagus with Smokey Carrot & Béarnaise Sauce
This dish reminds me of my early years as a chef... making a traditional béarnaise was always a challenge as...See recipe »
Rum Truffles
This is an incredible versatile and flexible chocolate truffle recipe, it’s very smooth and creamy... you wouldn’t know it was...See recipe »
Sweet Potato, Spicy Black Beans & Guacamole
This is a great mid-week meal as it's easy, healthy and delicious. You can cheat all the way with this...See recipe »
Balinese Summer Curry
Fragrant, fresh, zingy and summery... what's not to love about this curry!See recipe »
Herby Quinoa Salad with Pomegranate and 'Feta'
This mezze bowl is so easy, fresh and delicious... be prepared to eat it all in one sitting!See recipe »
Seitan & Beetroot Burgers
These burgers are fabulously juicy and full of texture - and the ones to serve to even the most sceptical...See recipe »
Christmas Old Fashioned
A warming cranberry cocktail for Christmas - perfect after dinner with a mince pie!See recipe »
Cranberry Mojito
Our Cranberry Mojito is the perfect party cocktail! It's super easy to make and you only need a few simple...See recipe »
Jackballs With Sofrito Sauce & Vegan Parmesan
These jackballs are super versatile - they can be eaten as starter, combined with spaghetti or served with salad for...See recipe »
Double Chocolate Brownies
These brownies are absolutely delicious - rich, chewy and amazingly chocolatey. Enjoy them cold or warm them up and serve...See recipe »
10 Minute Edamame Spaghetti
There are lots of great things about this dish... it's simple, very quick, tastes amazing AND it's high in protein!...See recipe »
Chickless Caesar Salad
This salad is so delicious and indulgent! It's like a meal in itself and non-vegans won't be able to tell...See recipe »
Mediterranean Vegetable & 'Feta' Tart
This is a delicious dish which is a great addition to a barbecue, picnic, summer lunch or well anytime really :)See recipe »
Easy Strawberry Galette
This tart is so easy to make but will seriously impress... win win!See recipe »
Cashew Cheese Wrapped in Seaweed Flakes
A pretty instant and creamy cashew cheese with a sophisticated twist - rolled in dried seaweed flakes or fresh herbs...See recipe »
Walnut & Miso Cheese
A very tangy and speedy nut cheese that has the flavour depth of being fermented - perfect for impressing dinner...See recipe »
Tomato, Garlic & Rosemary Focaccia
This is a fun recipe and adds an extra special something to that summer evening. Tear, share and enjoy with...See recipe »
10 Minute Banana Blossom 'Fish'
It's National Fish & Chips Day on 7th June so to help save our beautiful oceans and marine life, we've...See recipe »
Easy Berry Crumble Slices
These berry slices are a real summer delight! Simple and fun to make... go on treat yourself :)See recipe »
Hazelnut Pesto Pasta
You can use this pesto in lots of different ways and change it up with wild garlic if you fancy...See recipe »
Kale & Walnut Pesto
Kale is such an amazing food. It contains vitamins A, C and K as well as minerals like copper, potassium,...See recipe »
Helen's Pizza & Pitta Dough
This versatile recipe can be turned into a delicious pizza dough or pittas... it's easy and fun to make! Thanks...See recipe »
Helen's Traditional White Tin Loaf
A delicious traditional white bread... the best in comfort food and very easy to make. Thanks very much to Viva!...See recipe »
No Knead Spelt Bread
A super easy, delicious bread recipe that's fun and rewarding to make... oh and healthy! Thanks very much to Viva!...See recipe »