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    Home » Recipes » Entrées

    Published: Sep 4, 2021 · Modified: May 22, 2022 by Gus · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Vegan Baked Polenta Recipe with Tofu Ragout

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    Vegan Polenta Recipe with Tofu Ragout
    Vegan Polenta Recipe with Tofu Ragout
    VOFGF

    Who says vegan food has to be boring? This delicious vegan baked polenta recipe proves that plant-based dishes can be just as tasty as their meaty counterparts. Polenta is a corn-based dish that can be prepared in various ways, but we love this particular recipe because it's simple, healthy, and satisfying. Best of all, it's perfect for any occasion - from casual weeknight dinners to elegant holiday feasts. Give this recipe a try today and see why vegan cuisine is becoming so popular!

    Vegan Baked Polenta Recipe with Tofu Ragout
    Jump to Recipe - Print Recipe

    With the cooler temperatures arriving and the rainy season approaching, we are always up for a good piece of Vegan Baked Polenta. And we like it stuffed with a rich and healthy layer of Vegan Bolognese (Tofu Ragout).

    During my meat-eating days back in Argentina, I learned how to make Polenta stuffed with Bolognese ragout, and I loved it.

    So, I decided to aim for something similar, to replicate the flavors and textures of a Bolognese Ragout.

    We use this protein-packed filling with tomato sauce depending on what we will use it for—using more liquid for a pasta sauce (Vegan Bolognese Spaghetti, also on this site), or making it thicker for stuffings like the one used for this recipe.

    Jump to:
    • 🌽 What is polenta
    • 🌱 Vegan polenta
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🍶 Substitutions
    • 📖 Variations
    • 💡 Adjusting for food allergies
    • 🥢  How to serve vegan polenta
    • 🥡 Storing
    • 📚 Other comfort food vegan recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🌽 What is polenta

    Living in Northern Italy, we learned that it is actually a simple dish from the Piedmont Region in Italy. And yes, when you go to the supermarkets, you can find it in all kinds of presentations.

    Polenta is nothing more than a dish made with cornmeal, boiled cornmeal.

    Every Italian family member loves creamy polenta. It can be an effortless dish in minutes if you make a stovetop version or a richer and more complex one like this version.

    You can serve it as a hot porridge, or it may be allowed to cool and solidify into a loaf. It can also be baked, fried, or grilled. So, it is a very versatile meal.

    Polenta is usually made of yellow maize, but other cereal mixtures are often used. Nowadays, polenta has become a staple of Northern Italy, the Balkans, and Switzerland, but this is something relatively “new.” Let’s not forget that corn was brought to Europe from the Americas.

    Cornmeal is commonly used in the US and Latin America to make Cornbread. However, the Italian way of making polenta is widely adopted in Argentina, as per the strong influence of the Italian diaspore immigration that took place at the beginning of the last century.

    🌱 Vegan polenta

    To make a vegan polenta, we will make the following substitutions for this delicious dish.

    • Beef stock - we are using vegetable broth.
    • Parmesan cheese - we use vegan parmesan with a nutritional yeast base.
    • Mozzarella cheese - switching for vegan mozzarella.
    • Ragout - we are making a tofu polenta, making a rich tofu-based filling with vegetables and Italian seasoning.

    In this recipe, we will briefly boil the polenta and bake it along with a delicious vegan tofu ragout.

    You are about to read one of the best vegan polenta recipes out there! You won't regret it!

    🧾 Ingredients

    This creamy vegan polenta recipe uses simple ingredients to make an explosion of flavors.

    Vegan Baked Polenta Recipe with Tofu Ragout Ingredients
    Vegan Baked Polenta Recipe with Tofu Ragout (Vegetable Bolognese) Ingredients
    • Instant Polenta
    • Vegetable stock
    • Vegan Ragout Filling (see below)

    Additionally, we use these highly recommended optional ingredients

    • Vegan mozzarella cheese
    • Pitted Green olives

    Filling (Vegetable Bolognese)

    Tofu Ragout ingredients
    • Firm tofu
    • Walnuts
    • Tomato puree
    • Garlic
    • Celery
    • Carrot
    • Yellow onion
    • Basil
    • Olive oil

    Optional: red wine.

    See quantities and complete instructions in the recipe card.

    🔪 Instructions

    These vegan baked polenta cakes are made with the Lasagna layering idea. You need to make your vegan ragout and the polenta separately.

    Then you assemble the layers in the pan: one layer of polenta, one layer of ragout, and finish with one layer of Polenta.

    Make the filling

    • Prepare the veggies. Chop the garlic, onion, and celery into medium to small dice. Also, shred the carrot.
    chopped garlic
    chopped garlic
    diced onion
    diced onion
    shredded carrot
    shredded carrot
    chopped celery
    chopped celery
    • Blend. Coarsely blend the walnuts in a food processor or immersion blender.
    • Crumble the tofu with your hands.
    blended walnuts
    crumbled tofu
    • Stir-fry. In a large saucepan on medium heat, add the olive oil, and after 15 seconds, add the garlic and onion.
    • Stir until golden. As soon as the onion is translucent, add the celery, followed by the walnuts and the tofu.
    • Optionally add wine. If you are using red wine, add it now and stir. It will bring up all the flavors that may be sticking to the bottom of the saucepan.
    • Carrot and Basil. Add the shredded carrots and fresh basil.
    • Stir the tomato sauce into the sautéed veggies. Set the heat to medium-low, stirring occasionally. Let it cook for 30 minutes.
    • Final seasoning. Salt and black pepper to taste. You want your filling to have a rich flavor.

    Make the vegan polenta

    • Dice the vegan mozzarella into medium to large pieces, as they will melt later, and we want to keep some noticeable pieces of cheese.
    vegan mozzarella dice
    • In a medium saucepan, simmer the broth and add a teaspoon of salt. If you made a fresh stock, strain before using it.
    • Stir in. Start adding the polenta, little by a little while stirring. You should end with a thick but still manageable paste. Ensure you reduce heat to the minimum, as the soft polenta can start sprinkling otherwise.
    • Add "cheese." Add the diced vegan mozzarella until it melts slightly, and turn off the heat.

    Achieving a Creamy Vegan polenta: if you feel like it could be creamier, adjust with vegan butter, extra pieces of vegan mozzarella, and add any warm dairy-free milk like almond milk (you can find a homemade almond milk recipe on this site) or soy milk.

    The secret to this creamy vegan polenta recipe is to pour corn meal slowly as you stir until the cooked polenta reaches the desired consistency. The corn grits should melt and be torn into soft polenta as you pour it as a slow, steady stream to avoid making any clusters.

    Pick small corn grits polenta. We like Bob's red mill corn grits.

    strain stock
    vegetable stock
    vegetable stock
    add polenta
    mix
    until thick
    add diced mozzarella

    If you want a cheesier flavor, you can add nutritional yeast to the mix while you continue whisking. This will entirely depend on the mozzarella cheese you use, as the flavor profiles vary. Also, depending on the nutritional yeast you use, it will be more or less cheesier, so adjust to your liking.

    Then taste and add salt if needed.

    Assemble

    • Oil a pan. To facilitate portioning, you can use a rectangular baking tray. Use some olive oil.
    • Set the first polenta layer, about ½ inch thick (1.5 cm), spreading evenly with a spoon or spatula.
    oil in a pan
    oil a pan
    Vegan Baked Polenta Recipe with Tofu Ragout
    evenly at the bottom & edges
    Vegan Baked Polenta Recipe with Tofu Ragout
    spread first polenta layer
    • Add the vegan ragout as a second layer, followed by the optional pitted green olives.
    Vegan Baked Polenta Recipe with Tofu Ragout
    spread the ragout
    Vegan Baked Polenta Recipe with Tofu Ragout
    until you have an even layer
    Vegan Baked Polenta Recipe with Tofu Ragout
    optionally add pitted olives
    • Add the rest of the polenta as the third layer.
    • Top with the remaining mozzarella dice and optionally add some vegan parmesan cheese before baking (find the vegan parm recipe also on this site). The vegan parmesan, made with a base of nutritional yeast, will create a nice golden crust on top.
    Vegan Baked Polenta Recipe with Tofu Ragout
    polenta third layer
    Vegan Baked Polenta Recipe with Tofu Ragout
    top with mozzarella dice
    Vegan Baked Polenta Recipe with Tofu Ragout
    optionally add parmesan

    Bake

    We are ready to bake the vegan polenta in a preheated oven for 15-25 minutes. Remember that all the components are already cooked, so we are only aiming to:

    Melt the cheese.

    The mix will come together as a whole.

    You can optionally add some pieces of vegan butter or olive oil on top.

    The cooking time can vary depending on the baking sheet you use. When you see that the top looks golden, it is time.

    Remember that all the ingredients on this vegan polenta have been cooked before baking it, so the oven simply helps assemble everything.

    Vegan Baked Polenta Recipe with Tofu Ragout

    Top tip: although you can serve the polenta, as soon as you take it out of the oven, we like letting it cool down a bit. It will allow you to better cut and portion the squares. Of course, you can always just spoon it if you don't mind the looks!

    Vegan Baked Polenta Recipe with Tofu Ragout

    🍶 Substitutions

    This Vegan Baked Polenta can easily adjust to different food restrictions and choices.

    Dairy

    some people like using milk instead of vegetable stock, even adding butter while stirring the polenta. If you'd like to make a heavier and richer polenta, you can add vegan butter and unsweetened almond milk to replace half the vegetable stock.

    Cheese

    You can use any of your favorite vegan cheeses. We like using vegan parmesan and mozzarella to top the Polenta before baking it because it adds some delicious golden and melty spots.

    Feel free to add some parmesan while stirring the Polenta with the vegetable stock so it melts with the liquid. Heaven!

    Veggie broth

    You can use any leftover or misfit veggies and boil for 20 minutes, occasionally stirring, to make natural veggie stock.

    Also, you can simply boil some onion or garlic powder with your favorite herbs. We want to infuse flavor in the Polenta as we add the liquid instead of water.

    We like using the remainder of the ragout veggies to make the stock: carrot peelings, unused celery leaves, and some onion pieces.

    Remember, you can always use a store-bought organic vegetable stock cube, and simply dilute it in boiling water for 2-3 minutes.

    vegetable stock
    vegetable stock

    Ragout

    This recipe is a tofu polenta, but if you want to make a tofu-less filling, you can simply add extra celery, onion, and carrots to the ragout and avoid the tofu.

    Make sure to cut the veggies in medium-small sizes to contribute to the dish's textures. Another great addition to make your ragout chunky are crushed pumpkin seeds.

    Spicy - if you like your ragout spicy, feel free to add some red pepper flakes into the mix.

    To make a super creamy vegan polenta, it is essential to have a soft and creamy tofu ragout in the middle layer.

    Vegan Baked Polenta Recipe with Tofu Ragout
    Vegan Polenta Recipe with Tofu Ragout

    Tomato sauce

    You can use fresh tomatoes, finely chopped or blended, instead of the tomato puree. Just make sure to add a teaspoon of sugar and allow for extra 10 minutes of cooking. That way, you ensure to balance of tomatoes' natural acidity.

    📖 Variations

    Vegan cheese
    vegan parm cheese
    oregano instead of basil
    Vegan Baked Polenta Recipe with Tofu Ragout
    topping with green pitted olives

    We love adding pitted green olives to the plant-based ragout.

    Use our 5-minutes vegan parmesan, while you stir the polenta and on top before baking it.

    You can skip the ragout altogether to make a slimmer and quicker version. Following all the recommendations in the above section, ensure the ingredients are mixed well to make the best creamy vegan polenta, using some extra vegan butter and vegan parmesan and mozzarella to make up for the lack of ragout.

    Mushrooms - you can make this vegan polenta with mushrooms, sautéing the mushrooms in vegan butter or olive oil, adding onion and garlic in a non-stick skillet, and then adding your chopped vegetable choice, such as celery.

    You can choose to add dried mushrooms to the vegetable stock to infuse extra mushroom flavor into the corn grits and achieve equally great flavor.

    When we make vegan polenta with mushrooms, we usually make it with a vegan bechamel sauce instead of ragout, but both options are delicious. We tend to associate mushrooms with creamy, white sauces. So that's what comes naturally.

    Soon we will post a White Vegan Polenta with Mushrooms to satisfy all those mushrooms craving palates; we, too, are crazy about mushrooms.

    Cherry Tomatoes
    Cherry Tomatoes

    Fresh herbs

    You can replace fresh basil with thyme, oregano, fresh rosemary, fresh parsley, or a mix of them. I often use different herbs to give the dish a slightly different flavor.

    Oregano
    Fresh Basil Plant
    Fresh Basil

    💡 Adjusting for food allergies

    Nut allergy

    Double the amount of tofu in replacement of the nuts. You can also use pumpkin seeds as a replacement.

    Gluten allergy

    Tofu is naturally gluten-free, but it may become cross-contaminated during processing. If you have a gluten allergy, find tofu certified gluten-free without containing any glutenous ingredients.

    If you like cornmeal and gluten-free recipes, you will love our plant-based Buttermilk Gluten-Free Cornbread.

    🥢  How to serve vegan polenta

    This dish serves as a main dish, with no need for extras, as it has lots of protein, complex carbs, and vegetables.

    You can also slice smaller portions and serve this creamy vegan polenta as a side dish.

    Allow the pan to cool down for 10-15 minutes before serving. This helps to consolidate the flavors and will make it easier to serve. The Polenta will stick together better instead of melting while plating.

    Cut like serving a lasagna.

    Add some extra vegan parmesan or olive oil on top.

    Serve with a green salad with a 5-minutes homemade vinaigrette.

    🥡 Storing

    You can store leftover polenta in an airtight container in the fridge for up to 5 days.

    I like to hydrate leftover polenta with 1-3 tablespoons of water, drizzled on top of it, before turning it into the oven or microwave.

    This way will make it soft again, as the polenta grits may have hardened in the fridge.

    Whether you’re looking for a hearty main dish or a delicious side dish, vegan polenta is always a winning choice. This meal is ready in just 55 minutes and is perfect for any night of the week. So why not give it a try tonight? You and your guests are sure to love it, and for sure, it will become one of your favorite recipes!

    📚 Other comfort food vegan recipes

    Plant-based Buttermilk Cornbread - also using corn grits

    Vegan Mushroom risotto - pure Italian comfort food

    Rosemary focaccia bread - with a cheery tomato version of this Italian classic as well

    Italian Eggplant Stew - made with only 4 ingredients

    Easy bread loaf - Artisan Italian bread with only 4 ingredients

    No fry Eggplant Parmesan - a healthier version of this classic Italian Favorite.

    Check out the best foods in Italy and Christmas comfort foods... all veganized!

    Another delicious recipe where tofu makes a great stuffing in combination with mushrooms is these stuffed onions that are always present during our celebrations; everyone loves them.

    If you are experimenting with tofu, we have a guide to preparing tofu, that will give you plenty of ideas and reasons to include more of this healthy food in your diet!

    Finally, if you are the lasagna kind of person, you are sure to like the veganized Italian all-time favorite eggplant parmesan—definitely, one of our favorite recipes for comfort food.

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Vegan Polenta Recipe

    Vegan Polenta Recipe with Tofu Ragout

    Gus
    With the cooler temperatures arriving and the rainy season approaching, we are always up for a good piece of baked Polenta. And we like it stuffed with a rich and healthy layer of Vegan Bolognese.
    4.9 from 46 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Main Course, Side Dish
    Cuisine Argentinean-Inspired, Italian-Inspired, Latin American
    Servings 6 servings
    Calories 608 kcal

    Equipment

    cuisine art large casserole with a lid.
    (affiliate link)
    Large saucepan (affiliate link)
    our favorite Ultra Nonstick Copper small Sauce Pan with Lid.
    (affiliate link)
    Medium Saucepan (affiliate link)
    cast iron round pan.
    (affiliate link)
    Cast iron round pan (affiliate link)
    kitchen scale.
    (affiliate link)
    kitchen scale (affiliate link)

    Ingredients
     
     

    Polenta

    • 9 oz polenta instant
    • 38 oz vegetable stock
    • 1 ½ teaspoon sea salt not necessary if stock is salty
    • 7 oz vegan mozzarella cheese optional

    Veggie Filling

    • 10 oz firm tofu
    • 7 oz walnuts
    • 8 oz tomato puree Italian passata
    • 2 cloves garlic
    • 1 stalk celery
    • 1 carrot small
    • 1 onion
    • 1 oz basil fresh leaves
    • Salt and black pepper to taste

    Optional:

    • 15 green olives pitted
    • 1 tablespoon extra virgin olive oil
    • ¼ cup red wine optional, to make the sauce richer
    • 1 oz tomato paste optional, to make sauce richer
    • 1 tablespoon vegan parmesan cheese
    Prevent your screen from going dark

    Directions
     

    Make the Filling

    • Prepare the veggies. Chop the garlic, onion, and celery into medium to small dice. Also, shred the carrot.
    • Blend. Coarsely blend the walnuts on a food processor or immersion blender.
    • Crumble the tofu with your hands.
    • Stir-fry. In a large saucepan on medium heat, add the oil, and after 15 seconds add the garlic and onion.
    • Stir until golden. As soon as the onion is translucent, add the celery, followed by the walnuts and the tofu.
    • Optionally add wine. If you are using red wine, add it now and stir. It will bring up all the flavors that may be sticking to the bottom of the saucepan.
    • Carrot and Basil. Add the shredded carrots and fresh basil.
    • Stir in the tomato sauce. Set the heat to medium-low and stir every now and then. Let it cook for 30 minutes.
    • Final seasoning. Salt and pepper to taste.

    Make the Polenta

    • Dice the vegan mozzarella into medium to large pieces, as they will melt later, and we want to keep some noticeable pieces of cheese. Keep about 6 dice for later.
    • Simmer. Set the vegetable stock to simmer and add a teaspoon of salt. In case you made a fresh stock, strain before using it.
    • Stir in. Start adding the polenta, little by a little while stirring. You should end with a thick, but still manageable paste.
    • Add "cheese". Add the diced vegan mozzarella until it slightly melts. Turn off the heat.

    Assemble

    • Pre-heat the oven at 400ºF (200ºC)
    • Oil a pan. To facilitate the portioning, you can use a rectangle baking tray.
    • Set the first polenta layer, about ½ inch thick (1.5 cm), spreading evenly with a spoon or spatula.
    • Add the vegan ragout as a second layer, followed by the optional pitted green olives.
    • Add the rest of the polenta as the third layer.
    • Top with the remaining mozzarella dice and optionally add some vegan parmesan cheese before baking. It will create a nice golden crust on top.

    Baking

    • Bake. Now we are ready to bake the polenta in a pre-heated oven for 15-25 minutes. Remember that all the components are already cooked, so we are only aiming to: melt the cheese, achieve a golden top, and make the mix come together as a whole.

    Video

    Nutrition Facts

    Calories: 608kcalCarbohydrates: 58gProtein: 16gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 1859mgPotassium: 515mgFiber: 6gSugar: 7gVitamin A: 2742IUVitamin C: 9mgCalcium: 159mgIron: 4mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Vegan Polenta Recipe with Tofu Ragout
    Amount per Serving
    Calories
    608
    % Daily Value*
    Fat
     
    35
    g
    54
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    18
    g
    Monounsaturated Fat
     
    7
    g
    Cholesterol
     
    1
    mg
    0
    %
    Sodium
     
    1859
    mg
    81
    %
    Potassium
     
    515
    mg
    15
    %
    Carbohydrates
     
    58
    g
    19
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    2742
    IU
    55
    %
    Vitamin C
     
    9
    mg
    11
    %
    Calcium
     
    159
    mg
    16
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

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      Recipe Rating




    1. nancy says

      November 22, 2022 at 11:50 am

      5 stars
      wow this eats like a lasagna - so fluffy and cozy. I love that tofu ragout! I will definitely be making this again!

      Reply
    2. Holly says

      November 22, 2022 at 8:34 am

      5 stars
      This meal was absolutely divine! A little work but so worth it! My husband declared this recipe a keeper!

      Reply
    3. My says

      November 22, 2022 at 7:02 am

      5 stars
      Polenta and tofu are one of my favourite things to have but never thought they’d go nicely together! This dish was so flavourful I love every bite of it!

      Reply
    4. Juliette says

      November 22, 2022 at 5:28 am

      5 stars
      I had not tried polenta before, and this recipe has stopped me in my tracks! I am always happy to discover vegan recipes for my family. This baked polenta with tofu ragu was delicious, and I loved the instructions and that you have also done a brilliant video. thanks so much!

      Reply
      • Gus says

        November 22, 2022 at 6:22 am

        thanks four your 5-star rating Juliette! I am happy you guys loved the recipe!

        Reply
    5. Cindy says

      November 21, 2022 at 4:23 pm

      5 stars
      Polenta is one of my favorites! I love the vegan swaps!

      Reply
    6. Amy says

      September 30, 2022 at 8:18 am

      5 stars
      I have never had polenta this way before but it's a new favorite! The textures and flavors were hearty, comforting, and so delicious!

      Reply
      • Gus says

        September 30, 2022 at 12:46 pm

        Hi Amy, this is one of our preferred ways because it can be made before time and keeps well. It also great to bring to potlucks! I am glad you enjoyed it!

        Reply
    7. Gina Abernathy says

      September 30, 2022 at 8:06 am

      5 stars
      I'm always looking for new ways to prepare polenta and this recipe did not disappoint.

      Reply
    8. Stephanie says

      September 30, 2022 at 7:17 am

      5 stars
      I love the step by step instructions. So easy and so tasty!

      Reply
    9. Chantry says

      September 28, 2021 at 11:27 pm

      5 stars
      I never thought to bake polenta. Plus the ragout! So good!

      Reply
    10. Sara Welch says

      September 16, 2021 at 3:51 am

      5 stars
      This was such a unique and unexpected dish; I am so glad I gave it a try! Was hearty and delicious; easily, a new family favorite meal!

      Reply
    11. Michaela says

      September 16, 2021 at 3:07 am

      5 stars
      I've never had polenta like this. It looks fantastic!

      Reply
    12. Aimee Mars says

      September 16, 2021 at 2:55 am

      5 stars
      This looks incredible! I recently went gluten-free so I appreciate you adding the info on how to make this recipe without it. I can't wait to try it!

      Reply
    13. Kristen Wood says

      September 16, 2021 at 2:51 am

      5 stars
      This was super tasty! Thanks for the wonderful recipe!!

      Reply
    14. Mahy says

      September 16, 2021 at 12:14 am

      5 stars
      One of the most amazing polenta recipes that I've seen - so yum!

      Reply
    « Older Comments

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