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Best Creamy Polenta recipe tofu pepper saute mamaliga cremoasa sote

Best Creamy Polenta Recipe + Tofu-Pepper Sauté

This is the best creamy polenta recipe you can make! It's not only easy and healthy, but it's also a great whole meal with comfort food qualities.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Choose Serving Size 4

Ingredients 

Creamy polenta:

  • 170 g cornmeal
  • 2 cups water
  • 100 ml coconut milk
  • 3 Tbsps nutritional yeast flakes
  • sea salt to taste

Tofu-Pepper Saute:

  • 300 g tofu
  • 2 red bell peppers chopped
  • 1 onion chopped
  • 2 Tbsp parsley chopped
  • 1 tsp smoked paprika
  • 1 Tbsp olive oil
  • ¼ tsp ground pepper

Instructions

  • Creamy polenta:
  • Pour the water into a medium pot and bring it to a boil. Add salt.
  • Slowly add the cornmeal while continuously stirring.
  • Add the coconut milk and nutritional yeast flakes.
  • Stir continuously, or it will easily burn.
  • Cook for 10 minutes, then remove from the heat.
  • Tofu-Pepper Sauté:
  • Chop the tofu into small cubes.
  • Heat the oil in a medium saucepan.
  • Add the chopped onion and sauté for 2 minutes.
  • Add the tofu and chopped peppers.
  • Add the spices.
  • Sauté for 5 minutes.
  • Add the chopped parsley.
  • Serve over the creamy polenta.

Notes

Polenta thickens as it cools, so serve it right away for the creamiest texture. Store leftovers in an airtight container in the fridge for up to 3 days; reheat the polenta with a splash of water or plant milk to loosen it back up.