Savory Coconut Polenta Bake
This Savory Coconut Polenta Bake is a warm hug in a dish, with creamy coconut milk and wholesome ingredients that come together beautifully. I love how it's ...
I remember the first time I made this Savory Coconut Polenta Bake on a chilly evening, and the aroma filled my kitchen like a cozy blanket.
There's something so special about combining coconut coconut milk with polenta; it creates this creamy texture that comforts me with each bite.
Plus, it’s incredibly versatile, which makes it a staple in my home.
I love serving it with a side salad for a balanced meal that feels indulgent yet wholesome.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk for its rich flavor, but if you're looking for something lighter, you can use light coconut coconut milk or even unsweetened almond coconut milk. Feel free to swap in your favorite greens or veggies; kale or zucchini would work great here too!
Tips & Notes
- •I like to add a squeeze of lemon juice on top just before serving for a bright finish.
- •If you're feeling adventurous, try adding some chopped herbs like basil or oregano for extra flavor!
Recipe Variations
- •Sometimes, I throw in some sautéed mushrooms for an earthy twist.
- •You could also add some cooked lentils or chickpeas to boost the protein content!
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat it in the oven or microwave, but I recommend the oven for that lovely crispy top!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare it a day in advance, just store it covered in the fridge and reheat it in the oven before serving.
What can I serve with this?
A fresh green salad or some roasted veggies make a great pairing, but honestly, it’s delicious all on its own!
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This Savory Coconut Polenta Bake is a warm hug in a dish, with creamy coconut milk and wholesome ingredients that come together beautifully. I love how it's ...
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish with olive oil.
- 2
In a large saucepan over medium heat, combine coconut coconut milk and vegetable broth. Once it starts to simmer, gradually whisk in the cornmeal (polenta) to avoid clumping.
- 3
Continue stirring for about 5-7 minutes until the mixture thickens. It should pull away from the sides of the pan.
- 4
Remove from heat and stir in nutritional yeast, garlic powder, onion powder, salt, and pepper. Then fold in the chopped spinach and halved cherry tomatoes.
- 5
Pour the creamy polenta mixture into the prepared baking dish and spread it evenly.
- 6
Sprinkle the top with vegan vegan cheese, covering it generously. This will melt and create a delicious crust!
- 7
Bake in the preheated oven for about 25-30 minutes until the vegan cheese is bubbly and slightly golden.
- 8
Let it cool for a few minutes before slicing into squares. Serve warm and enjoy!
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