Polenta Bowl
4 Servings
Preparation Time:
40 Minutes
This creamy Polenta Bowl is a comforting blend of cornmeal, coconut milk, and sautéed vegetables. Seasoned with thyme and paprika, it’s a savory, plant-based dish perfect for cozy dinners or satisfying lunches.
Ingredients
1 Tsp Thyme
1 Cup Vegetable Broth
1 Tsp Paprika
1 Cup of Peas
1/4 Cup Carrots
2 Tbsp Coconut Oil
1 Cup Coconut Milk
1 Cup Cornmeal
4 Servings Salt & Pepper
1/2 Cup Bell Pepper
Instructions
In a large saucepan, heat the coconut oil over medium heat.
Add all the vegetables. Sauté for 2-3 minutes until vegetables are slightly softened.
Add the thyme, pimento, and green peas. Cook for another 2 minutes.
Pour in the coconut milk and bring it to a simmer.
Lower the heat and gradually whisk the cornmeal, stirring constantly to prevent lumps.
Reduce the heat to low and cover the saucepan. Let it cook for 15-20 minutes, stirring
occasionally, until the cornmeal is tender and cooked.
Season with salt and pepper to taste.
Remove from heat and let it rest for a few minutes before serving.
Garnish with additional chopped scallion if desired.
Serve hot and enjoy!
Optional: Add 1/2 cup of legume per serving for your protein source.
Per serving: 366 Kcal, 8g Protein, 21g Fat, 39g Carbs