4 Healthy Vegetarian Polenta Recipes (2024)

Table of contents

• 8 ounces cremini or baby bella mushrooms
• 1 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 sprigs fresh rosemary

• In a large cast iron skillet over medium-high heat add olive oil and mushrooms. Do not move or touch mushrooms for 4 minutes.

• Add whole rosemary sprigs, salt, and pepper, move mushrooms around the pan, saute for an additional 4 minutes or until mushrooms are browned and softened.

• Serve on top of polenta with chopped fresh rosemary as garnish

• 1 lb. swiss chard, kale, spinach or collard greens any dark leafy green, make sure it has been stripped from stem and cut into small pieces
• 4 cloves garlic, sliced
• 1 tbsp olive oil
• salt and pepper

• In a large skilled over medium heat add olive oil and garlic, saute until garlic is soft but not brown.

• Add greens and 1 tbsp water. Stir well to combine. Cover pan for several minutes until greens have completely wilted. Time will vary based on type of green you use; i.e. spinach will wilt in about 2 minutes whereas collard greens may take 5.

• Season with salt and pepper to taste

• Serve on top of creamy polenta.

• 3 medium red beets, peeled and chopped into 1″ cubes
• 3 medium carrots, peeled and chopped into 4 pieces (similar size to how large you chop your beets)
• 1 tbsp coconut oil, melted
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp everything spice

• Preheat oven to 375°

• Peel and dice beets and carrots. Melt coconut oil. Toss beets and carrots with coconut oil, garlic powder, salt and pepper. Spread out into a single layer on a large cookie sheet.
  

• Roast for 35-45 minutes or until tender. Toss 1-2 times during cooking. If carrots cook faster than beets remove them from the oven and set aside.

• Remove from oven and serve with creamy polenta topped with everything spice.

• I use Trader Joe's “Everything But the Bagel Sesame Seasoning” You can also make your own using this recipe

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1 clove garlic
• 4 tbsp olive oil
• 1/4 cup pecorino romano cheese
• 1/2 tsp (each) salt and pepper

• Place pine nuts, and garlic in the bowl of a food processor fit with a steel blade. Process for 20 seconds until well chopped.

• Add basil, a pinch of salt and pepper. With the processor running slowly add the olive oil through the feed tube. Process until all ingredients are well incorporated. (If it is too thick add more olive oil or even a small dash of veggie stock)

• Turn off the processor, add cheese and pulse to combine.

• If you don't use right away store with plastic wrap or a thin film of olive oil on top. If air reaches the pesto it will turn brown. You can also store in ice cube trays but be sure to put a bit of oil or plastic wrap on top.