Ingredients
Scale
- 2 cups water (or vegetable stock)
- 1 1/2 cups unsweetened oat milk
- 3/4 cup dairy-free half and half (divided)
- 1 tsp salt
- 1 cup yellow polenta
- 1–2 tbsp vegan butter (optional)
- 3 large yellow onions, thinly sliced
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups Tuscan kale, roughly chopped
- 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
- 1/4 tsp salt (for the vegetable mix)
- 1/2 cup fresh basil, chopped
- Red pepper flakes, to taste
- Squeeze of lemon juice, to taste
- Grated vegan Parmesan, to taste
- 1 recipe Crispy Baked Chickpeas (optional)
Instructions
- In a medium saucepan, bring the water, oat milk, 1/4 cup dairy-free half and half, and 1 tsp salt to a gentle boil.
- Whisk in the polenta slowly to avoid lumps, then reduce heat to low.
- Cook the polenta, stirring frequently, until thick and creamy (about 15–20 minutes).
- Stir in the remaining dairy-free half and half and optional vegan butter until smooth and glossy. Adjust salt to taste.
- In a large skillet, heat the olive oil over medium heat. Add the onions and 1/4 tsp salt.
- Cook the onions until deep golden and caramelized, about 20–25 minutes.
- Add minced garlic to the onions and cook for 1 minute until fragrant.
- Stir in chopped kale and sun-dried tomatoes, cooking until the kale softens, about 3–4 minutes.
- Season with red pepper flakes and a squeeze of lemon juice. Adjust salt if needed.
- Spoon the creamy polenta into bowls and top with the onion-kale mixture. Garnish with basil, vegan Parmesan, and crispy chickpeas if using. Serve hot.
Notes
Use a heavy-bottom pan for polenta to prevent scorching and stir often. Caramelize onions low and slow for best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan