Yield: 4 people
Vegan Baked Polenta With Tomato Compote and Roasted Zucchini
Looking for a quick, easy, and comforting weeknight meal? This flavorful gratin (in French to say oven-roasted), made with wholesome ingredients, is the perfect solution! Don't forget to add some of my vegan parmesan on top !
Ingredients
LAYER 1 : polenta
- 250 g pre-cooked polenta or polenta express, Bob Reds'Mill or Bohlsener Muehle
- 750 ml water, (or more)
- 250 ml nut milk (at room temperature), (macadamia or almond)
- 1 organic vegetable cube, (to make vegetable broth)
LAYER 2 : TOMATO COMPOTE
- 800 g baby tomatoes, cut in half
- 3 garlic cloves, grated
- 1 onion, chopped
- 2 sprigs rosemary
- 1-2 tsp coconut sugar
- Himalayan salt (or gomasio) and fresh ground pepper
- 1-2 tbsp extra virgin olive oil
- 1-2 cups water
LAYER 3 / TOPPING : ZUCCHINI
- 2-3 small light green zucchinis, (or 1 big) approx. 400g.
- 2 tbsp extra virgin olive oil, to brush or drizzle
- ⅓ cup vegan cheese or vegan parmesan or nutritional yeast flakes (plain)
- Himalayan salt (or gomasio) and fresh ground pepper to taste
Instructions
LAYER 1 : POLENTA
- Bring 750ml of water to a rolling boil in a saucepan or a pan. Add the vegetable cube, a pinch of Himalayan salt and stir until fully dissolved. Turn the heat down.
- Gradually whisk in one-third of the polenta, ensuring to stir continuously to prevent any lumps from forming. Repeat until all of the polenta has been added and fully incorporated.
- Stir in 250ml of room temperature nut milk (macadamia or almond). Continue stirring until the polenta is smooth and creamy. If the polenta is too thick and difficult to stir, add ¼ cup of hot water at a time until you reach your desired consistency (keep in mind the polenta will harden more while cooking in the oven).
- Pour the smooth and creamy polenta into a lined rectangular baking dish (23cm x 30cm) and spread it evenly. Set aside.
LAYER 2 : TOMATO COMPOTE
- Wash the baby tomatoes and chop them in half. Set aside.
- Finely chop the red onion. Grate the garlic cloves.
- Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion and grated garlic to the pan and saute them until golden brown, stirring occasionally. Then add the chopped tomatoes, sprigs of rosemary, coconut sugar, and a splash of water to the pan and bring to a simmer. Then reduce the heat to low and cook for 10-15 minutes (cover eventually). Stir occasionally until the sauce has thickened slightly (compote style).
- First, remove the rosemary sprigs, then pour the tomato compote over the polenta, spread evenly, and set aside.
LAYER 3 / TOPPING : ZUCCHINI
- Preheat oven to 180C (fan).
- To finish the dish, wash the zucchini and trim the ends. Using a mandoline, slice the zucchini medium-thin, creating even slices. Arrange the zucchini slices over the tomato compote, slightly overlapping them. Drizzle with olive oil (or brush the oil on using a cooking brush). Season with salt and fresh pepper to taste, and sprinkle with cheese, vegan cheese, or vegan parmesan.
- Bake at 180°C (fan) for 25 minutes. Then, switch to the grill setting and cook for an additional 5-7 minutes, or until the zucchini is roasted as desired (keep a close eye to prevent them from burning).
- Time to enjoy! This dish is even delectable the next day, as the polenta firms up beautifully.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!