Growing up we never had polenta at the table, but we did have grits. And let me tell you, they were the type of grits that take a few months off of your life after every bite. So when I started making polenta for myself and Erica, I wanted to make sure that they tasted great but were completely whole food plant based and health promoting. So I started experimenting with different flavors and found some that really worked well. I will also mention that if you do not have an instantpot this recipe can be done on the stove. You will want to make sure you keep the polenta on a low-medium heat for 30-40 minutes and are stirring frequently while it cooks. I will hopefully be sharing some more polenta recipes later this Fall and Winter, but for now I hope you enjoy my super simple and delicious Sage and Pea Polenta.
Here's what you will need!
1 cup of dry polenta
4 cups of water
2 cups of frozen green peas
1 tbs dry sage
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
Place all of you ingredients into the instantpot
Stir everything together (~15 seconds)
Set your instant pot for 20 minutes on the pressure cook setting
Let the instantpot naturally release (~30 minutes)
Stir your polenta thoroughly (There will be a separation of the liquid when you open up the instantpot, this is normal just give it a good stir)
- Plant Based Gabriel