Three-Topping Polenta Party

Name: Three-Topping Polenta Party
Yield: Serves 5
Cuisine: Italian
Ingredients: 2½ qt [2.25 L] water (for quick-cook polenta use only cups [1.5 L]; 1 Tbsp sea salt; 2½ qt [2.25 L] water (for quick-cook polenta use only cups [1.5 L]; 3 Tbsp olive oil; 3⅓ cups [500 g] fine polenta; Artichokes in oil; Peperonata; Artichokes in oil; Grilled fennel slices

Preparation info

Serves
5

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

I made this at my vegan supper club with big-time vegan cookery author, Terry Hope Romero. Tickets sold out within a day. Interestingly, on the night, half our guests weren’t vegan but vegan-curious meat eaters.

Ingredients

2½ qt [2.25 L] water (for quick-cook polenta use only cups [1.5 L]

Europe
Italy
Main course
Mediterranean
Vegan

Method

Boil the water in a large, good-quality, heavy-bottomed saucepan (you don’t want a thin bottom on your cookware anyway). Add the salt and then the polenta. Keep stirring. With the slow-cook polenta, it can take 90 minutes. The quick-cook takes about 2 minutes. What’s the difference? The slow-cook is a little more “corny,” a little grittier and possibly better for a dinner party in that it stays