If you follow a plant-based diet and thought your feta days were over, think again. There are now a whole host of dairy-free options available, meaning you can enjoy your favorite feta dishes with ease. This vegan polenta recipe is a great one to try.

The recipe, which comes from BOSH!, shows you how to make a silky feta polenta with harissa cherry tomatoes. It’s a great crowdpleaser if you’re welcoming guests for a dinner party, and it’s also deceptively easy to make.

What is polenta?

Polenta is a traditional Italian dish made from ground yellow or white cornmeal. The process of making polenta involves slowly simmering the cornmeal in water, broth, or milk, and stirring continuously to prevent lumps from forming, until it reaches the desired consistency. It can easily be made vegan by using dairy-free milk, and BOSH!’s addition of nutritional yeast (nooch) and vegan feta give it a great cheesy taste.

Silky feta polenta recipe

This silky feta polenta with roasted harissa cherry tomatoes is super easy and the ultimate treat. The sweat and smoky harissa roasted tomatoes pair perfectly with the creaminess of the polenta – and we love serving it with a beautiful slice of freshly toasted sourdough to dunk in!

A dairy-free polenta made with vegan feta

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Cook Time20

Servings

Ingredients

For the roasted harissa

3 tbsp olive oil
2 tbsp rose harissa paste
2 tbsp sugar
Salt & pepper to taste
400 g cherry tomatoes good quality

For the silky feta polenta

1 liter oat milk – plus more to loosen
2 tbsp nutritional yeast
300 g polenta
70 g plant-based butter
Lemon zest of 1/2 lemon
100 g plant-based feta – plus more for garnish
1/2 tsp salt

To serve

8 slices of sourdough
Plant-based pesto – optional
Fresh basil

Instructions

For the rose harissa tomatoes

Add the tomatoes to the baking tray, then drizzle over the olive oil, harissa, sugar and salt
Coat and toss well to cover the tomatoes evenly in the harissa oil
Roast for 15 minutes in the oven until the tomatoes are glossy and slightly charred
Leave to cool

Prepare the polenta

Add the oat milk, salt and nooch to a large saucepan and bring up to the boil
Slowly pour the polenta into the pan in a steady stream, whisking all the time
Turn the heat down to low and continue whisking every few minutes until the polenta is cooked through, adding more oat milk or water as needed to loosen (follow the packet instructions –-it should be thick and silky)
Reduce the heat to low, add the butter, grate in the zest of the lemon, crumble in the feta and whisk until smooth
Taste and season to perfection with salt and pepper

Time to serve

Toast the sourdough
Pick the basil leaves
Spoon the polenta into serving bowls
Garnish with a good drizzle of the leftover tomato harissa oil, some more crumbled feta, basil leaves and the roasted tomatoes on top of the polenta
Serve immediately with sourdough toast

This recipe was republished with permission from BOSH!. You can view the original recipe here.