Creamy Polenta with Harissa Chickpeas (Vegan, Top 14 Free)
VEGAN II GLUTEN FREE II NUT FREE II DAIRY FREE II SOY FREE II SESAME FREE II TOP 14 FREE II FISH FREE II SHELLFISH FREE II EGG FREE
Polenta is a northern Italian dish made of. golden-yellow Italian cornmeal made from dried, ground maize (corn). Freshly cooked, polenta is soft and creamy, like porridge. It’s so versatile. You can use this sweet or savoury. It's a good gluten-free substitute for just about any dish that calls for pasta.
This recipe is perfect for a cold night when you want something filling, nutritious and comforting.
When it comes to enjoying polenta, your options are limitless! You can use it wherever you'd usually use rice or potatoes. Serve it as a side dish, or top it with your favourite meat or veggies.
Notes on ingredients & substitutions
Polenta
Traditional polenta can take up to 50 minutes to cook, depending on the coarseness. It’s cooked in boiling water or milk. It takes up to an hour for the starch to break down to a smooth consistency, and importantly it requires regular stirring – treat it a little like a risotto.
Quick-cook or instant polenta takes just a few minutes to make as it is part cooked. This option is ideal for use in cakes. Polenta also comes ready-made in tubes or blocks, ready to be sliced and reheated. I used coarse-grain polenta.
Harissa
This hot, aromatic paste made from chilli, assorted spices, and herbs is spicy and fragrant. It has a very peppery, smoky flavour and can range in heat levels depending on which peppers and chillies make up the sauce. It also has a strong garlicky flavour that's brightened up with a kick of citrus. The ingredients include dried red chillies, garlic, salt, fresh coriander, caraway seeds and olive oil. You can find it ready-made in jars and cans, and sometimes as a paste, in a tube. It's also available as a powder, to which you add oil and garlic.
Stock
If you need to make this recipe free of all 14 allergens, it might be best to make your own stock or omit it from the recipe. Take a look at this recipe here, but omit the celery.
Ingredients
Tips
Can I reheat polenta?
Polenta sets when it’s cool. I would recommend using any leftovers for polenta chips.
What other ways can I cook polenta?
Polenta can be cooked to be creamy and thick or allowed to set and then sliced into a loaf that can be baked, fried, or grilled. Serve it instead of pasta, rice or potatoes. Use in place of breadcrumbs to coat chicken or fish when frying.
Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries. Cakes made with polenta tend to be moist, dense, and pleasantly grainy.
What else can I add to polenta?
To add extra flavour, boil polenta in a mix of half water, stock or milk ( plant based is ok). Add a knob of vegan butter or olive oil, a handful of grated vegan parmesan or a sprinkling of herbs and garlic granules.
What Is the Difference Between Polenta and Semolina?
As polenta is made from corn, it's gluten-free. Semolina is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and bread.
What other recipes can I use polenta in?
Here are some super recipes to try out, from cakes, Indian roti’s, and chips. Take a look here.
Is making polenta difficult?
It’s really quite simple. It’s made by simply boiling broth or milk and then add the dried polenta. And whisking till it thickens takes a few minutes. The classic ratio is 1 part polenta to 4 parts water,
Where to buy polenta?
It's available all year round, from supermarkets. Or online here. Buy it in grain form on the pasta aisle – it's sometimes called corn meal (not cornflour), which is the American term, and used in cornbreads and stuffings.
Polenta is available in various grades, ranging from coarse to fine. Different types have different cooking times, some up to 45 mins, but you can also buy part-cooked instant polenta, which is ready in 5-8 mins.
Ready-made polenta is available in solid tubes or blocks – this needs to be sliced and heated.
Makes 2 portions - 1hr prep time
Step by Step
Recipe
1 cup polenta ( coarse grain)
510 ml broth ( chicken or vegetable) OR stock cubes
5 tbsp olive or coconut oil
70 g broccoli chopped into florets
85 g asparagus
1 red onion sliced
2 cloves garlic chopped
1 tin chickpeas
2 tsp harissa spice
Method
Start by boiling the broth ( if using stock cubes, use one add and sprinkle it into the water). Add the polenta and whisk till it thickens. ( a couple of minutes.) Or follow the instructions on the packet. Turn the heat down and pop the lid on and leave to cook till fluffy, approx 20 minutes.
Heat a frying pan or wok, and fry the garlic, onion and broccoli until soft.
Then add all the other veggies, chickpeas and spice. Stir fry this for a few minutes. If the veggies are a little dry, add a splash of water, and pop a lid on top to steam the veg for a few minutes.
To serve, add a tbsp olive oil to the polenta, serve that in a bowl and pile the veggies on top. Enjoy!
Food shopping tips
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This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
If cooking for your allergies and intolerances is challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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