The incredible kindbutgoodfood has whipped up a clever and delicious guide to mastering the best polenta bowl possible. Here’s your how to guide for 2 perfect servings.
3 – 4 cups boiling water
1 cup of The Grainery polenta
1 garlic clove, peeled
1 – 2 BIG pinches of salt
1 cup plant milk (oat or soy would work well!)
1 cup nutritional yeast flakes
Zest of 1 lemon
About 20 twists of black pepper
Add 3 cups of boiling water to a non-stick saucepan and once it’s at a rolling boil, add in 1 cup of polenta. Whisk and let this mixture come back to the boil.
Once it’s boiling, turn down the heat to medium-low, and add the peeled garlic clove, and the salt. Now just keep whisking while the polenta bubbles away for about 5 minutes. If you find you need more water (if the mixture becomes too thick) then add some more. After 5 minutes, add in your plant milk and keep whisking. After another 3-5 minutes, your polenta should be almost soft and the texture like a thin-ish porridge. Now add the nutritional yeast, lemon zest, and black pepper and whisk for another minute or so until the consistency is like a thick porridge. Serve with basically anything! Roasted baby tomatoes and some fresh rocket leaves are a magic match, or something like a ratatouille or even some pan fried mushrooms with thyme, white beans, and loads of olive oil. Enjoy!