Gluten Free and Vegan Polenta with Roasted Pepper Sauce recipe

Originally posted March 19, 2014

I wanted to tackle making a flavorful polenta without dairy. I was getting ready for a party with at least one guest who could not tolerate any dairy. That means no butter, cream, milk or cheese. Olive oil gives the polenta a great texture but it also needs flavor. I thought how about vegetable broth? Bingo!

Based on the feedback from the guests, the vegan polenta was a big hit. It was served with a roasted red pepper sauce which was equally as delicious (and really easy if you have a food processor or immersion blender). I included that as well.

I hope you will give this recipe a try. It’s simple and really tasty.

Grilled Vegan Polenta Rounds

Yield: 4 – 6 servings

• 3 cups vegetable broth
• 1 cup coarse polenta (check for gluten-free on the label)
• 1 tablespoon olive oil plus 2 teaspoons
• ½ – 1 teaspoon fine sea or kosher salt
• ¼ teaspoon ground pepper
• ½ teaspoon garlic powder

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1. Bring broth to a boil in a medium to large pot then lower to a simmer. While broth is simmering, slowly add polenta in a steady stream, whisking constantly. Add 1 tablespoon of olive oil, ½ teaspoon of salt, the pepper, and garlic powder.
2. Lower heat and simmer until thickened. If bubbling, lower the heat more. Stir occasionally. Continue to cook the polenta until thick (about 15 – 20 minutes) and pour and spread into a greased standard baking pan/cookie tray. Polenta should be about 1/2″ or less high.
3. Let cool for 10 – 15 minutes or refrigerate until the next day, covered.
4. Heat medium to large sauté pan over medium heat. While the pan heats, cut polenta into circles. Place the circles on a plate.
5. Add 2 teaspoons of olive oil to the pan. Add polenta and fry on each side until golden brown. Serve immediately with the red pepper sauce.

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Roasted Red Pepper Sauce

• 2 – 3 red bell peppers (you can also use roasted peppers in a jar)
• 2 – 3 tablespoons extra-virgin olive oil
• 1 – 2 garlic cloves (if you want something less pungent, roast them first)
• 2 teaspoons balsamic or sherry vinegar
• ½ teaspoon kosher or sea salt
• Fresh ground pepper to taste

Optional: if you want a little more texture in the sauce, add 1/4 cup or more almond flour to the sauce before pureéing.

1. Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over.
2. Immediately transfer the peppers to a bowl and cover with plastic wrap or place them in a brown lunch size bag and fold it up. Let cool about 10 – 15 minutes. Peel the peppers and discard the skins, seeds and cores. Optionally, you can use roasted red peppers in a jar. Try to remove as much of the liquid as possible before putting them in the food processor.
3. In a food processor, combine the peppers with the olive oil, garlic, vinegar, salt, and pepper. Puree until very smooth. Season the sauce with more salt and pepper if needed.