Eosinophilic Esophagitis Friendly Vegan Polenta Crostini
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup vegetable broth
- 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.
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