Homemade Polenta Rounds

I decided to enter a recipe contest for Slow Food USA using my polenta and eggplant sandwich recipe, and in effort to make the dish as homemade as possible, I needed to learn how to make my own polenta.  it was super simple and cheap to make, so I will definitely be using this recipe from now on- wish me luck!

6 cups water

1 3/4 cup organic cornmeal

3 tbsp butter

2 tsp sea salt

1 cayenne pepper, minced

  • In a large saucepan, bring the water to a boil
  • After it begins boiling, add sea salt and cornmeal
  • Reduce to a simmer, add cayenne and begin to whisk mixture together
  • Continue whisking every minute or so, for 15 minutes as mixture thickens
  • After mixture is thick, remove from heat, add butter and stir until butter melts
  • Transfer polenta into a baking sheet so that the entire sheet is 1/2- 1 inch thick
  • Let stand for 30 minutes, and then using a round cookie cutter (or just a knife if you don’t need rounds) cut polenta sheet into about 15 slices

Share
Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Leave a Comment...

*