Seared Polenta with Spring Salad & Sherry Shallot Vinaigrette

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Seared Polenta with Spring Salad & Sherry Shallot Vinaigrette

Crispy seared polenta with a fresh asparagus and fennel salad on top. All topped with a homemade sherry shallot vinaigrette. This is a lovely, sophisticated, and scrumptious vegan primary!

This post is sponsored by nutpods.

An overhead shot of some whole herbs on a cutting board (basil, chives and rosemary).

An overhead image of chopped fennel and whole asparagus on a wooden cutting board.

An overhead image shows a jar of vinaigrette and a bowl with shaved asparagus and fennel inside.

When I did my cooking school externship, I wound up at a somewhat upmarket vegan dining establishment in downtown Toronto. A lot of nights I would get a sweet personnel meal, however in some cases I got to select off of the menu, and on those nights I constantly picked the polenta entrée. It was scorched, crispy/creamy, smothered in tomato sauce, and served with greens and other veg.

I enjoy soft polenta with a little bean/veg braise ladled in, however rested and crisped-up polenta is an entire other thing. I would be all sweaty and hangry after service, simply consuming this stunning plate of daintily cut shapes of golden goodness. I sort of see it as a more old made plant-based entrée now, however that does not eliminate from how remarkable it is.

The variation at that dining establishment was made abundant with a specific brand name of soy milk, which I understand is not perfect for a few of my soy-free folks! Thankfully my go-to coffee creamer is a best replacement. I require to have nutpods in your house for my coffee. Things do not work out if I do not due to the fact that it truly is the only thing I have actually attempted that gets back at near to genuine dairy cream (I utilized to take my coffee suuuuper velvety, like more cream than coffee hah).

I utilize nutpods in my cooking too (see here and here), so when I had a yearning for that creamy-crispy polenta once again, I tipped a luscious put of their initial creamer into the pot. The outcomes were fantastic. In spite of being made from coconut and almond, I discover that this creamer has a remarkably mild/neutral taste that works well in savouries.

So here I have actually updated that a little old made meal. I do the polenta up with a wispy spring tossed salad and extremely flavourful sherry shallot vinaigrette. The entire experience is velvety, crispy, fresh, and sharp. It makes a charming light supper that you might bulk up with more veggies or some prepared pulses in the mix.

Image shows some dinner prep on a butcher block countertop.

Image shows a hand sprinkling polenta into a pot of liquid from a measuring cup.

Image shows a pot of cooked polenta with a bunch of chopped herbs on top.

An up close, overhead image of rested polenta cut into triangles.

A 3/4 angle shot of two seared triangles of polenta on a marbled blue and white plate. The polenta is topped with a shaved vegetable salad.

An overhead shot of two seared triangles of polenta on a marbled blue and white plate. The polenta is topped with a shaved vegetable salad.

Seared Polenta with Spring Salad & Sherry Shallot Vinaigrette

Crispy seared polenta with a fresh asparagus and fennel salad. All topped with a homemade sherry shallot vinaigrette. Gorgeous vegan primary!

PREPARATION TIME 30 minutes COOK TIME 45 minutes Resting Time 2 hrs OVERALL TIME 3 hrs 15 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Active Ingredients

For the Polenta

  • 1/4 cup olive oil + additional for burning
  • 1 clove garlic, carefully grated with a microplane
  • 1/2 teaspoon red pepper flakes
  • 1 sprig fresh rosemary, minced
  • sea salt and ground black pepper, to taste
  • 2 cups veggie stock OR water
  • 2 cups nutpods initial creamer
  • 1 cup cornmeal
  • 1/4 cup dietary yeast
  • 3/4 cup leafy herbs, sliced ( chives, basil, and parsley are all excellent options)

Salad & Vinaigrette

  • 1 little shallot, carefully diced
  • 1/4 cup sherry vinegar
  • 1 teaspoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • sea salt and ground black pepper, to taste
  • 3/4 cup neutral-tasting oil like avocado or sunflower
  • 1 fennel bulb, cut and shaved/sliced thin, leaves booked
  • 7-8 thick asparagus spears, shaved with a veggie peeler
  • 2 tablespoons capers, drained pipes


  • Grease an 8X8X2 ceramic or metal meal. Cut a piece of parchment paper to fit inside the pan with additional hanging out the sides like a sling. Gently grease the parchment and reserved.
  • Heat the olive oil in a big, heavy pan. Get a spatula, whisk and wood spoon, and set them near the range. Include the garlic, red pepper, rosemary, salt, and black pepper to the pan and stir till extremely aromatic, about 30-45 seconds.
  • Include the veggie stock and nutpods to the pan and stir. Bring the velvety mix to a boil. When boiling, gradually spray in the cornmeal, blending strongly as you put it in. Attempt to get all dry bits/slight swellings out with the whisk. Bring the polenta as much as a simmer and cook for 30-35 minutes, stirring with a wood spoon typically and scraping down the sides with the spatula every 10 minutes or two. The polenta is done when it has the texture of soft-scrambled eggs.
  • Take the polenta off the heat and stir in the dietary yeast and herbs. Put the polenta into the greased 8X8 meal. Working rapidly, smooth the top of the polenta. Let the polenta cool in the meal for 20 minutes. Cover the polenta and let it tighten in the fridge for 2 hours.
  • While polenta is establishing, make the salad. In a little, sealable container, integrate the shallot, sherry vinegar, maple syrup, Dijon, salt, pepper, and oil. Close the cover on the leading and shake strongly to integrate. Reserve.
  • Integrate the shaved fennel and asparagus in a medium bowl and coat in about 1/4 cup of the sherry shallot vinaigrette. Reserve.
  • Turn the polenta out onto a cutting board. From here, you can suffice into triangles or squares, or utilize a type to get whatever shape you like.
  • Heat a slick of oil in a big frying pan over medium high. Set pieces of polenta into the hot oil and sear till golden brown on one side, about 3 minutes. Carefully turn the polenta pieces over and burn on the other side for another 3 minutes. Repeat with staying polenta pieces.
  • Location scorched polenta pieces on serving plates and leading with parts of the salad. Drizzle each part with additional vinaigrette. Leading the salads/polenta with capers and an additional spray of salt. Delight in right away.


  • I would extremely advise a nonstick pan for the searing part of this dish as the polenta has a great quantity of provide, even after an over night rest in the fridge.
  • I discovered this meal quite hearty by itself, however if you wished to include some protein, you might toss some prepared lentils or white beans in with the fennel and asparagus.

* This post is sponsored by nutpods dairy-free creamer. All viewpoints are my own. Thanks for supporting the brand names that support this blog site. To my Canadian fans: nutpods is now offered in Canada by means of Natura Market!

Program Conceal 25 remarks.

  • Marta

    I abolutely enjoy seared polenta! I constantly make mine with vegetable broth, however I should attempt with a velvety plant-based milk! I enjoy how you have actually loaded yours with numerous scrumptious and aromatic herbs! I constantly leave your blog site yearning whatever dish you share:D (made the frying pan lasagna btw, and it was remarkable!!) Have a charming day! Reply

  • Julia @ Delighted Foods Tube

    I purchased a polenta & chicken liver primary in a dining establishment in Italy and I liked it! I have not consumed it considering that however taking a look at your stunning pictures I am going to attempt it. Thanks for the motivation! Reply

  • Abby @ Heart of a Baker

    When polenta is included I’m constantly 10000% IN! I constantly consider it as a winter/comfort food meal, however this spin on it is excellence for spring:-RRB- Reply

  • Valentina|Heaven Bride-to-be

    Being Italian, I matured eating polenta, however this one looks truly fantastic, I can picture its crunchiness outside and inflammation inside … #yummy Reply

  • lindsey

    Love this meal, Laura. Those crisp polenta edges look so scrumptious and welcoming. And liking the concept of a asparagus ribbon and fennel tangle! xo! Reply

  • Ashley @ The Naked Food Life

    This meal is something I might consume every night! All the tastes and textures are excellence! I enjoy the plate, btw! Reply

  • Jenalle

    Hi Laura!
    Do you occur to understand if Nutpods is offered in Canada, and if so where do I purchase?

    Otherwise, do they deliver to Canada? I’m having difficulty learning from the website.

    Thanks! Reply

    • Laura

      Hi Jenalle,
      Peep the bottom of the dish where you can click over to Natura Market’s page to get your Canadian nutpods repair.
      L Reply

  • Rosie Newton

    This looks stunning. I truly enjoy our photography, such a good design Reply

  • Shauna|Linden & Lavender

    This sounds dish sounds excellent! I am brand-new to polenta (presently attempting to lower my wheat consumption) so I am thrilled to attempt this in my cooking area. You kept in mind that you are attempting to lower your soy consumption- why is that?
    Thanks! Shauna Reply

    • Laura

      Hey Shauna,
      Hope you get a possibility to split at the polenta! And to your soy concern, perhaps this is TMI, however intake of non-fermented soy usually results in a huge, cystic pimple on my face. So I remain far as much as I can;-RRB-
      L Reply

  • Cate

    I’m thrilled to make this however nutpods is not in Colorado yet. Do you have tips for an alternative component till I can purchase some?

    BTW- I have actually been cooking my method through your book and enjoy it. Great work. Reply

    • Laura

      Hey Cate!
      I would recommend any plant-based milk that’s on the richer side, like unsweetened cashew, a greater quality/higher fat almond milk, or the sort of coconut milk that can be found in containers. Canned coconut milk will absolutely provide you coconut-y tasting polenta, so I ‘d prevent that one.Hope this assists!
      L Reply

  • Saniel Underwood

    I believed polenta was made from yellow corn grits. What’s the distinction? Love this will be making soon. Reply

  • Rebecca

    I have actually been yearning and making a variation of this kind of polenta and spring veg meal for the previous couple of weeks after I had a fantastic dining establishment variation. Yum! I enjoy that you include herbs and dietary yeast to the polenta too! Reply

  • Adrienne|Hungers Confidential

    Initially, off this dish sounds fantastic!! 2nd, your photography is KILLER. Such a motivation!:-RRB- Reply

  • Tori

    this looks fantastic! I dislike to confess however not a fan of fennel, any suggestions for replacements? sorry! understand I should not tinker the fantastic things you have going! your website is great!:-RRB- your cookbook is going to be my flexitarian bff’s bday present due to the fact that it’s sensational and she’s liked whatever! I have actually made from you!
    thanks! Reply

    • Laura

      So sorry that this reply is late! Jus very finely slice/shave any veggie you like in its location, truthfully, Zucchini, carrots, even some pepper-y radishes would be excellent. It’s all extremely flexible once that shallot vinaigrette is soaked leading;-RRB-
      L Reply

  • Haley Hansen

    I do not even understand where to start your photos are fantastic, the food sounds alluring, and your writing is fascinating!

    I have actually liked your blog site for so long:-RRB- keep it up! I can’t wait to attempt these dishes! Reply

  • Levi Le

    This looks fantastic!! Reply

  • Lizzie|| Wholehearted Company Coach

    That polenta looks fantastic!!!! I believe although we are moving towards winter season now it would still be best for us as a supper. I enjoy polenta, thanks for the motivation. Reply

  • Pam

    Simply questioning the dietary yeast. is it required and if so for what function? I have actually made polenta in this way prior to (prepared then cooled, cut into rectangular shapes or triangles and fried till crispy), however have actually never ever seen yeast bundled … Looks stunning though!
    Thanks! Reply

    • Laura

      Hey Pam,
      Nutritional yeast is included here simply for flavour. Nutritional yeast is a non-active yeast that has a deeply savoury/almost tacky flavour. It’s typically made use of by vegans as a parmesan replacement. Not completely required to utilize if you do not have it.
      L Reply

  • Lissa Schiele

    May I ask who makes the stunning blue and white plate in your photo? Thank you! Reply

    • Laura

      It’s from Pottery Barn!
      L Reply

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