I think a lot of people have been put off polenta because they have not used enough flavouring. On its own, it is bland and tasteless, but by adding the right ingredients, the polenta comes alive, as it does in this Vegan Plum Tomato Polenta Loaf.
Polenta is low-calorie per serving and virtually fat-free in its original form, making it one of my favourite dishes for a light and healthy lunch.
Because this Vegan Plum Tomato Polenta Loaf is so light, colourful, and delicious, it also makes a fabulous starter as part of a two or three-course meal.
As part of a lunch, 2 slices is a healthy portion at only 227 calories, but if you did want to serve it as a starter, it would easily serve 8 people and would look stunning on the dinner table.
It’s very easy to make, but please note that the time given does not include the chilling time it needs to set. Therefore, this is a great make-ahead dish that can sit in the fridge for several hours, or overnight, until you are ready to serve it.
Please make sure that you have everything prepared before you cook the polenta. Once you add the polenta to the boiling water, you will have to work quickly as the whole dish comes together very fast.
When you have removed the pan from the heat, things slow down a bit and gives you time to add the plum tomatoes, yellow pepper, and fresh basil.
Once you have completely mixed the ingredients together,
transfer to a lined loaf tin and leave to cool.
When it is cool enough to put in the fridge, chill for several hours or overnight.
When you are ready to serve, simply turn out on to a board and slice, using a sharp knife. I say a sharp knife because a blunt knife will drag the tomatoes and make holes in the slices.
Why not try my Vegan Polenta Party Bites too – Vegan Polenta Party Bites. Or my polenta bake and breakfast hearts!
Vegan Plum Tomato Polenta Loaf
- 05/08/2020
- 6 (2 slices)
- 20 min
- 227 Cals/Serving
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Ingredients
- 1 medium red onion, finely chopped
- 800mls water
- 2 tablespoons garlic powder
- 2 tablespoons stock powder
- 200g polenta
- 100g vegan cheese of your choice, grated
- 1 yellow pepper, finely chopped
- 12 plum tomatoes, thinly sliced
- A large handful of fresh basil, roughly chopped or torn
- Salt and freshly ground pepper to taste
Directions
- Step 1
- Place the polenta in a bowl and mix in the garlic powder and stock powder.
- Step 2
- Place the red onion in a large saucepan with the water and bring to the boil.
- Step 3
- Pour the polenta, garlic powder and stock powder mix into the boiling water and stir vigorously. Reduce the heat, stir in the cheese and simmer, stirring continuously for 3-5 minutes, until the polenta mixture is coming away from the bottom of the pan.
- Step 4
- Remove from the heat and gently stir in the yellow pepper, plum tomatoes and fresh basil.
- Step 5
- Season to taste with freshly ground salt and black pepper and pour the mixture into a loaf tin, lined with cling-film.
- Step 6
- Spread the mixture so that the surface is even and leave to cool. Once cool, place in the fridge and chill for at least 3 hours.
- Step 7
- Once completely chilled, turn out of the tin, and slice. Serve with a salad of your choice.
