Creamy Stovetop Polenta
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Creamy Stovetop Polenta
Recipe Ingredient InformationMeta
Allergens: Sesame (tahini).
Ingredients
- Base
- ½ cup polenta
- 1 tsp Herbes de Provence
- ¼ tsp sea salt
- Creamy finish
- 2 tbsp roasted unhulled tahini
- ¼ cup nutritional yeast
- 1½–2 cups water
- Avocado topping
- 2 avocados
- 13 g lemon juice
- ⅛ tsp sea salt
Method
- Mix dry base: In a saucepan, whisk together the polenta, Herbes de Provence, and sea salt.
- Cook: Add the water and tahini. Bring to a gentle simmer over low–medium heat, stirring or whisking frequently until thick and creamy (about 8–12 minutes, depending on grind).
- Adjust texture: For softer polenta, add small splashes of water and stir until smooth and glossy.
- Finish off-heat: Remove from heat and stir in the nutritional yeast until fully incorporated.
- Top: Mash the avocados with the lemon juice and sea salt. Spoon over the polenta and serve immediately.
Serving ideas
- Serve soft as a bowl, or chill and slice into squares
- Top with avocado + lemon
- Pair with steamed greens or a plain tomato side
Body & Sensory Notes
- Odour profile: Mild, neutral base; pairs well with fresh herbs without strong aromatics.
- Dose notes: At very large servings this can feel heavier for some—start smaller and balance with vegetables/protein for best tolerance.
- Energy: Carb‑forward; can be quick energy—add fats/protein for steadier release.