BHA & BHT Free Vegan Polenta Crostini

Total time1 hr 50 min

Prep time20 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the polenta

3 cups water
1 cup vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kitchen Basics Unsalted Vegetable Stock Kettle And Fire Broth Vegetable Cooking - 32 OZ
See all
1 cup coarse-ground polenta (not instant)
1 tsp kosher salt
2 tbsp vegan butter
2 tbsp nutritional yeast

For the topping

1 ½ cups cherry tomatoes, halved
1 can (15 oz) white beans, drained and rinsed
3 tbsp olive oil, divided
2 cloves garlic, minced
½ tsp red pepper flakes
½ tsp kosher salt
¼ tsp black pepper

For frying

2 tbsp olive oil, for frying

For serving

¼ cup fresh basil leaves, torn
1–2 tsp balsamic glaze (optional)

Instructions

1
Lightly oil a 9x13-inch baking dish. Bring the water and vegetable broth to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and slowly whisk in the polenta and 1 tsp kosher salt in a steady stream.
2
Cook the polenta, stirring frequently with a wooden spoon, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 20–25 minutes. Remove from heat and stir in the vegan butter and nutritional yeast until fully incorporated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!