Let’s talk about corn. I know, it’s everyone’s favorite topic! It might not seem like there’s much to discuss when it comes to this summer BBQ staple, but hear me out. You don’t have to buy organic everything, but please buy organic corn! The vast majority of conventional corn grown in North America is genetically modified to grow even when weed killer is applied to it. Gross!
Luckily, organic corn is widely accessible and reasonably priced. Take Bob’s Red Mill Organic Cornmeal, for example. I bought a 24-oz. bag for just over $2 at Whole Foods. Such a steal! It’s going to last through many meals in my house. I definitely foresee some vegan cornbread this fall. Mmmmm. In the meantime, I’m going to be whipping up this Cheezy Polenta with Roasted Tomatoes while my garden is still producing heaps of veggies.
Have you ever heard of polenta? Maybe you’ve seen it in a tube at the grocery store. While convenient to buy pre-made, making your own polenta is as simple as cooking a pot of quinoa and tastes so much better! Just boil some water, whisk in the polenta, and let it simmer for about 20 to 25 minutes. I stirred in a bit of vegan butter and some Dill Havarti Cream Cheeze towards the end and the result was super creamy and extra delicious.
Polenta might not be the prettiest food in the cooking process, but add some roasted tomatoes, fresh greens, and vegan parmesan and it makes for a pretty impressive lunch or dinner! This polenta is thick, creamy, and cheezy. A perfect base for the best of what your garden is bursting with this month. I hope you enjoy it as much as I did!
Cheezy Polenta with Roasted Tomatoes
For the cheezy polenta:
- 2 cups water
- Pinch of salt
- ½ cup medium grind cornmeal (organic preferred)
- 1 tablespoon vegan butter
- ½ container Plant Perks Dill Havarti Cream Cheeze
For the roasted tomatoes:
- 1 pint cherry or grape tomatoes
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 sprig of fresh rosemary, leaves removed and chopped
- Pinch of salt
- Few twists of black pepper
Fresh greens, for serving (I used arugula)
Vegan parmesan, for serving (Minimalist Baker has a great and easy recipe)
- Preheat your oven to 450F and line a baking sheet with parchment paper.
- Bring the water to a boil in a pot and season with a fat pinch of salt. Slowly stir in the polenta and whisk to eliminate any clumps. Reduce heat to low and simmer until the polenta starts to thicken.
- Cover and cook the polenta for about 25 minutes, whisking every 5 minutes or so. When the polenta is thick and creamy and the individual grains are tender, turn off the heat. Stir in the vegan butter and Dill Havarti Cream Cheeze and cover for another 5 minutes to thicken. Season with salt, to taste.
- Meanwhile, roast the tomatoes. Toss the tomatoes with the olive oil, garlic, rosemary, salt, and pepper on the prepared baking sheet. Roast for about 20 minutes, until the tomatoes have blistered slightly and have released some of their juices. Scoop the tomatoes into a bowl.
- To serve, divide the polenta between two bowls. Top with a scoop of blistered tomatoes, fresh greens, and vegan parmesan.