Creamy Polenta with Swiss Chard
Polenta has its roots in the peasant cuisine of northern Italy and is made by grinding corn into flour, or meal. It has a rich yellow, yolk-like colour, and has a slightly sweet flavour.
It is a fantastic gluten-free substitute to pasta, rice or potatoes.
You can cook it as thick or as creamy as you like. In this recipe we’ll go for the second option. 🙂
And by the way, this recipe is adopted from the fantastic book by Colleen Patrick-Gourdeau ‘The 30 Day Vegan Challenge’.
Prep time: 5 min
Cooking time: 25 min
- 2 tbsp. coconut oil
- 1 large bunch of Swiss Chard, washed & loosely chopped
- 400 ml of water (or more)
- 400 ml vegetarian broth
- 160g polenta
- 100-150 ml non-dairy milk (rice, soy, hemp, almond or oat)
- 1 tsp. smoked paprika
- 3 tbsp. extra virgin olive oil
- Freshly ground black pepper, to taste
1. Melt the coconut oil in a large saucepan, add the Swiss chard and fry on a medium heat for a couple of minutes. Then cover and cook for another 10 minutes until the chard is nice and soft.
2. Add water and broth and bring to boil. Slowly pour in the polenta while whisking simultaneously (this is essential, you don’t want to end up with clumps!).
3. Reduce the heat to low and cook until the mixture is thick and creamy, continually stirring. Then start adding the milk alternative, stirring. You might want to add more if you prefer it even creamier. Add the smoked paprika, olive oil and stir in again.
4. Season with freshly ground black pepper, to taste. Serve warm.