Dear friends, today I would like to introduce you to a new easy vegan recipe – a creamy lemon polenta with oven-grilled veggies. Admittedly, it looks like more effort than it actually takes. You can easily prepare it after you return home from a long day’s work and feel already like half-sleep.
It doesn’t take more time than waiting in the queue at McDrive or to mix and warm up a lot of processed ingredients for a warm dinner, I promise! So: The Creamy Lemon Polenta with Oven-Grilled Veggies is worth the actually non-existent effort, it’s very tasty and it’s good for your health 🙂
It’s the typical recipe where my honey always says: Oh my Gosh, it’s already half past seven. Isn’t that to late to cook dinner? Then I always say: Wait! And suddenly – boom! – dinner is ready and he is sitting at the table at 8 p.m., happy as a lark that he gets something decent to eat after a 12-hour day. You can also take vegetables other than the ones I used here. The main thing is that you let them cook in the oven for the specified time.
Our Source for the Most Delicious Veggies
I had used the vegetables here for Creamy Lemon Polenta with Oven-Grilled Veggies from our lovely organic weekly market in Düsseldorf. There I always buy from the vegetable stall with the Bioland seal. What does it mean when a booth or a shipyard has been awarded the Bioland seal? In general, courtyards and points of sale for their products must comply with special, very strict guidelines. The Bioland website says: If you choose Bioland, say no to genetic engineering, factory farming, chemical-synthetic nitogen fertilizers and pesticides. That sounds fabulous, doesn’t it?
I would like to shop only there and almost nowhere elsa anymore. It’s not even more expensive than at other markets. That’s why I’m now strictly trying to go there twice a week and buy almost everything from this market stall that we eat during the week. We found out, without intending, that the vegetables from there are more delicious than the conventional ones from other shops. It is almost as if the pesticides and the chemicals the conventional fruit and vegetables contain had completely destroyed or at least diminished their real, natural aroma as well as their intense taste. Once you’ve eaten a Bioland carrot, you don’t want to have any other for the rest of your life. So think carefully – once you’ve tried fruit and vegetables of this quality, you get addicted to them in a positive sense 😀
We LOVE good olive oil. And we’ve tried out so many of them. May I introduce you to one of our absolute favorites which you can see on the left side? Do you also doubt the safety of olive oil for cooking and baking? Then this article might be interesting for you. Don’t miss out: If you live in Europe, check also the German page, there I present another great olive oil from Greek 🙂
But now to the recipe:
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Creamy Lemon Polenta with Oven-Grilled Veggies
- Prep Time: 10 min.
- Cook Time: 35 min.
- Total Time: 45 min.
- Yield: 2 Portions
Description
A delicious vegan polenta that melts in your mouth and colorful, aromatic, grilled organic vegetables.
Ingredients
Lemon Polenta
550 ml almond milk (or other plant milk)
150 g corn polenta
1 tbsp cashew butter
2-3 bay leaves
1 organic lemon (zest)
Salt, freshly ground pepper
some nutmeg
Oven Grilled Vegetables
2 yellow beets
2 carrots
1 zucchini
2 medium sized tomatoes
1 small fennel bulb
1 onion
3-4 cloves of garlic
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
salt
freshly ground pepper
5-6 tablespoons of olive oil
Instructions
- For the oven vegetables, preheat the oven to 180°C/356°F using the part grill function or top / bottom heat and set a baking tray aside.
- Peel the onion and cut into approx. 1 cm wide wedges, separate the garlic cloves from each other, but do not peel them. Peel the beets, remove the stalk and green from the fennel, cut into bite-sized strips. Repeat the same with tomatoes, zucchini and carrots.
- Spread the vegetables onto the baking tray, season with salt and pepper, pour olive oil over them and mix well, so that all the vegetable parts are covered evenly with a thin layer of oil. Let them cook in the oven for 30-40 minutes. Turn once after half the time has passed. Depending on the oven, the vegetables may turn brown faster. Then, of course turn around and take them out earlier if necessary.
- While the vegetables are cooking, bring the almond milk, bay leaves and salt to a boil in a saucepan. Reduce heat and pour the polenta in while stirring. Now let it boil again briefly and take the saucepan off the stove. Season with nutmeg and lemon zest and stir in the cashew butter until is has completely merged with the mixture.
- The polenta can now be covered and sit until the vegetables are ready. If it becomes too firm afterwards, you can add almond milk or water and heat it up again while strirring it well, so you get it a little more fluid again.
- When the vegetables are cooked, fold in the herbs and let the vegetables soak in the oven for 2-3 minutes with the oven door closed.
- Then spread the polenta on a plate, arrange the vegetables on top. The cloves of garlic can now be squeezed out. The baking process makes them creamy and soft. You can dispose of the skin and mix the garlic cream nicely with vegetables and polenta, that gives a little extra spice for all garlic fans:) Bon Appetit!
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