Continuing with the easy comfort foods, how about baked grits? Or creamy cheezy baked polenta? I am no stranger to the elaborate, creamy, stovetop polenta but sometimes, you want to eat something a little less laborious with all the flavour.
This dish uses a creamy concoction including sauerkraut, cashews, nutritional yeast and miso to simmer with the cornmeal for a few minutes. Next, you pop it into the oven to complete the easy side dish. Here, I paired the polenta with the Hemp Crusted Tofu with Garlic Collards in Superfoods 24/7 which I was compelled to make after seeing Cadry’s raving review and Andrea’s spin on it. Neither dish disappointed and both worked well together for a complete meal. I even snuck a few pieces of the baked grits for breakfast, too.
The polenta recipe comes from Celine Steen and Tamasin Noyes’ latest cookbook, Great Vegan Grains. If you ever scratched your head wondering what to make with the bag of amaranth or millet you just bought – or tracked down einkorn flour after seeing these lovely pancakes – this book is for you. Tips and tricks for each grain is included along with sweet and savoury recipes for any time of the day. Familiar recipes include BBQ Bulgur Burgers, Polenta Topped Mexi-Beans and Apple Butter Einkorn Sloppy Joes to appealing Creamy Pesto Asparagus Einkorn and Roasted Radish Freekeh Bowl with Mustard Miso Sauce. I must admit, I am still excited to try the Amaranth-Encrusted Aztec Tofu and the Peruvian Tacu Tacu. 🙂
Recipes from Great Vegan Grains book shared elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me how you like to prepare your favourite grain. The winner will be selected at random on March 20, 2016. Good luck!
PS. I am sharing this with Meat Free Mondays.
Creamy Cheezy Vegan Baked Grits (or Polenta)
Recipe shared from Great Vegan Grains, reproduced with permission
Author’s note: This hearty dish is a big hit for brunch, but it’s savory enough to be a sensational side for dinner. Grits are sometimes thought to be a bit touchy to cook, but our baked version couldn’t be easier.
Nonstick cooking spray
2 cups (470 ml) plain, unsweetened vegan milk
1 1/2 cups (355 ml) vegetable broth
3/4 cup (107 g) sauerkraut, drained but not squeezed
1/2 cup (70 g) raw cashews
1/3 cup (50 g) minced onion
1/3 cup (40 g) nutritional yeast
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (18 g) light miso
1 tablespoon (15 ml) olive oil
2 cloves garlic
1 teaspoon Dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 cup (140 g) polenta (grits)
Ground black pepper, to taste
1. Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray.
2. Combine the milk, broth, sauerkraut, cashews, onion, nutritional yeast, vinegar, miso, olive oil, garlic, mustard, salt, and white pepper in a high-powered blender. Process until very smooth. Pour into a medium-size saucepan. Bring to a boil over medium heat. Gently pour the grits into the liquid, whisking continuously. Reduce to a simmer and cook, whisking, for 5 minutes. Taste and adjust the seasonings, adding the black pepper. Pour into the prepared baking dish. Bake for 25 minutes until set. Let cool 5 minutes before serving.
YIELD: 1 (9-inch, or 23 cm) dish
- For firmer grits, reduce the water by ¼ cup (60 ml).
- Customize your grits! Add finely minced hot or bell peppers, slivered greens, or grated carrot after whisking in the grits.