Easy Italian Polenta
This quick, tasty entrée is easy enough that even the most kitchen-challenged of teens should be able to make this on their own!
I love making this easy vegan Italian polenta when I have guests coming over or just want a tasty, filling meal without all the hard work of creating an elaborate dish.
Ingredients:
- Pre-cooked Italian polenta (the kind that comes in a tube and can easily be sliced)
- Vegan marinara sauce of your choice
Optional: meatless crumbles or crumbled tempeh*
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Method:
- Slice the polenta into ¼-inch thick rounds. Pan-fry over medium-high heat in a little olive oil until golden-browned on both sides (flipping mid-way). This will likely take about five minutes per side.
- Reheat the marinara sauce. If desired, add the meatless crumbles or crumbled tempeh* and stir to combine, heating well enough that the crumbles are warmed through.
- Serve the polenta slices on top of the sauce.
*NOTE: If you’re using the tempeh, you’ll want to flavor it a bit before adding it to the sauce. To do so, add the crumbled tempeh to a pan (over medium-high heat) with a little olive oil. Sprinkle with tamari (or soy sauce) and stir-fry for about five minutes, stirring very often, until nicely browned.
And there you have it! A super simple, quick, and easy vegan Italian polenta recipe that is sure to wow everyone and leave only empty plates.
Happy Veganing, everyone! We are very happy that you have found us, and that you’re raising little vegans. The world needs more people like you.
Raise humanity. Raise vegan!
