Three-topping polenta party

Three-topping polenta party

By
From
V is for Vegan
Serves
5

I made this at my vegan supper club with big-time vegan cookery author, Terry Hope Romero. Tickets sold out within a day. Interestingly, on the night, half our guests weren’t vegan but vegan-curious meat eaters.

Ingredients

Quantity Ingredient
2.25 litres water, (for quick-cook polenta use only 1.5 litres)
1 tablespoon sea salt
500g fine polenta
50ml olive oil

Three toppings:

Quantity Ingredient
Peperonata
artichokes in oil
fennel slices, grilled

Method

  1. Boil the water in a large, good-quality, heavy-bottomed saucepan (you don’t want a thin bottom on your cookware anyway). Add the salt and then the polenta. Keep stirring. With the slow-cook polenta, it can take 90 minutes. The quick-cook takes about 2 minutes. What’s the difference? The slow-cook is a little more ‘corny’, a little grittier and possibly better for a dinner party in that it stays soft for longer. You want a nice, thick soupy polenta that you can spoon onto a wooden board; not too thick but not so thin that it runs off the board.
  2. Spoon the polenta onto the board and spread it out. Drizzle with the olive oil and add the warmed toppings in stripes on top. Serve by giving everyone a spoon to help themselves. Fun and interactive!
  3. Got leftover polenta? Cut into slices and grill. Serve for breakfast with diced jalapeños, tomatoes, onion and coriander salsa with plenty of lime juice.

Variations:

  • Pesto, caramelised onions with garlic, mushrooms in cashew cream and garlic, Napolitana sauce, grilled aubergines, braised endives, leeks, cardoons.
Tags:
Vegan
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