Vegan Gluten Free Tomato Polenta
Total time45 min
Prep time10 min
Cook time35 min
4.8(29)
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- 3 cups water
- 1 cup coarse-ground polenta (not instant)
- 1 tsp salt
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - black pepper, to taste
For serving
- fresh basil leaves, torn (optional)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute.
- 2
Add the crushed tomatoes, dried oregano, and red pepper flakes, if using. Stir to combine and simmer over medium heat, stirring occasionally, until the sauce has thickened slightly and the color deepens, about 8 minutes.
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