Vegan Rosemary Polenta w/ Caramelized Shallots & Apples
Rosemary Polenta w/ Caramelized Shallots & Apples
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Looking to add a healthyish side to your holiday feast this week? This creamy (without the cream) Rosemary Polenta is sure to be a crowd pleaser, relatively simple to make, and picturesque. The sautéed apples and caramelized onions provide a delightful balance between sweet and savory, and the rosemary sprig adds a nice aromatic and festive touch.
Recipe notes: Water to polenta ratio is 4:1, (4 parts water, 1 part polenta). Personally, I prefer my polenta on the thinner side, so I usually add an extra 2-4 Tablespoons of liquid. If this is your first time making polenta, I recommend you try out the recipe as is, and make adjustments to suit your preferences from there.
Yields: 2-3 servings
Ingredients:
4 cups vegetable or mushroom broth (plus more if needed)
1 cup polenta
3-4 tablespoons olive oil (or other oil of choice)
4 shallots or 1 large onion (or 2 small onions), thinly sliced
2 apples (skin on), diced into small (approx.) ½-inch pieces
2 ½ Tablespoons fresh rosemary, chopped
1 teaspoon fresh cracked black pepper (depending on how peppery you prefer your polenta. You can start with 1/2 teaspoon, taste, add more if needed.)
1/2 teaspoon salt, plus more to taste
1/2 teaspoon red pepper flakes (optional)
Directions:
Step 1
In a large skillet or sauté pan over med heat, add olive oil and cook down shallots until tender and translucent (about 5-10 min). Add diced apples and sauté until both apples and onions begin to brown and crisp up (about 12-18 minutes).
Step 2
In a separate pot, bring 4 cups broth to a boil, then add 1 cup polenta, fresh chopped rosemary, pepper, (optional) red pepper flakes and allow to simmer on low heat for 4-5 minutes, stirring frequently to avoid clumps. Taste, and add more salt and pepper if needed.
Side note: If the polenta starts to get too thick, add more liquid (broth or water) and a splash of oil until you achieve your preferred consistency. I usually add a few extra tablespoons of broth.
Step 3
Divvy out rosemary polenta into individual bowls, spoon the sautéed apples & onions on top, garnish with a rosemary sprig. And there you have it— a perfect warming side dish for your holiday feast.
Enjoy!
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Photography, Recipe Development, and Writing by Renee Sandoval
