- 2 tablespoons coconut oil
- 3/4 cup finely chopped red onion
- 1 quart unchicken or vegetable stock or broth
- 1 cup coarse ground cornmeal
- 3 tablespoons butter (I used coconut butter)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- nutritional yeast
- Fresh basil
- Fresh roma tomatoes
- Mozzarella Daiya shreds (optional of course)
Preheat oven to 350 degrees.
In a large, oven safe saucepan or pot heat the coconut oil over medium heat. Add onion and salt and sweat until the onions are translucent. Turn the heat up to high, add the stock/broth, and bring to boil. Gradually add the cornmeal while whisking (to prevent clumping). Once all the cornmeal is added, cover the pan/pot stuff it into the oven.
Cook in the oven, stirring every 10 minutes to prevent clumping and sticking. Meanwhile, prepare a 9×12 cake pan by lining it with parchment paper. After 35/40 minutes, remove the pot from the oven. Stir in the pepper and a generous couple of pinches of the nutritional yeast. Pour into the lined cake pan, then let sit or refrigerate several hours to allow polenta to firm up.
Crank your grill to medium heat. Cut the polenta into squares, top with basil leaves, daiya, sliced roma tomato. Grill for approximately 5 minutes with the lid closed to heat through. Eat!
Try other toppings at will. Polenta’s great topped with pasta sauce. I topped it with grilled pineapple rings with great success as well.