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Creamy Polenta with Roasted Brussels sprouts

Creamy Cheesy Polenta

Since I’ve committed more to eating a plant based diet, I’ve been looking for different bases for my meals instead of always turning to rice or pasta. I decided to try to make creamy polenta with roasted brussels sprouts. Read about my experience with cooking polenta, and get the recipes for the dish, here!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 3

Ingredients
  

  • 1 tube prepared polenta
  • 1 cup vegetable broth
  • 1/4 small white onion
  • 2 tbsp olive oil
  • 1/4 cup shredded cheese (such as mozzerella)

Instructions
 

  • Dice and saute the white onion in olive oil on medium heat.
  • While the onion sautees, open the polenta and dice it up into small pieces or slices.
  • Add the broth to the pan and begin to incorporate the polenta.
  • Add a few pieces of polenta at a time and stir it into the broth with a wooden spoon or whisk. Try to break up the polenta pieces with the utensil of your choice.
  • As the polenta breaks up, add the remainder of the tube and incorporate it into the broth.
  • Add shredded cheese of your choice -- mozzerella worked well for me -- and mix it all together.
  • Add salt and pepper to taste.
Keyword vegetarian