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vegetarian polenta with garlic

(1 rating)
Recipe by
Melissa Baldan
San Diego, CA

This is, typically, a side dish. But, I enjoy this as a main dish due to my vegetarian diet.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For vegetarian polenta with garlic

  • 2 Tbsp
  • 4 clove
  • 2 1/4 c
  • 1 can
    low sodium vegetable broth
  • 1 c
    yellow cornmeal
  • 2 Tbsp
    chopped parsley
  • 1/3 c
    parmesan cheese
  • salt and pepper to taste

How To Make vegetarian polenta with garlic

  • 1
    Melt butter in large saucepan over medium-high heat. Add garlic and sauté until softened, about 1 minute; do not brown. Add water, broth, salt and pepper. Bring to a boil. Gradually whisk in the cornmeal, being certain to break up any lumps that might form. Reduce heat to medium-low and continue to cook, stirring often, until thick and creamy, adding more water if too thick, about 15 minutes (this part is more like 5 minutes and it will get this really fast so be quick). Remove from heat; stir in parsley and Parmesan cheese. Taste for seasoning. Serve immediately, topped with sauce from the entree, if desired.
  • 2
    **Note: In place of the parsley I use dried Italian style herbs and put in while I'm heating the broth. I don't usually have parsley on hand or I would use it! ;-)

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