Nadia Fragnito
Vegan Italian Soft Polenta With Tomato Sugo Sauce
Tucking into a bowl of this, warm, nourishing polenta will make you feel you’re eating a home-cooked meal at Nonna’s.
August 14, 2024
This garlicky, herby tomato sauce comes together in no time! Serve it liberally with the polenta in this recipe from the A Vegan Summer in Southern Italy cookbook, as polenta soaks up the sauce.
What you need:
For the sugo:
2 tablespoons olive oil
3 garlic cloves, crushed
1½ cups tomato passata
1 teaspoon salt
¼ cup basil leaves
For the polenta:
2 teaspoons salt
2 cups polenta
3 tablespoons olive oil or vegan butter
4 tablespoons nutritional yeast flakes, plus more for sprinkling
What you do:
- For the sugo, in a medium pot, warm oil on low and fry garlic 1 to 2 minutes, being careful not to burn. Add tomato paste, salt, and basil. Cover and simmer on low.
- For the polenta, in a large pot, bring 8 cups of salted water to a boil. Once boiling, slowly pour in polenta while whisking. Lower heat and continue to stir until there are no lumps.
- Cover and simmer 25 to 30 minutes, stirring occasionally, until polenta grains have softened. Remove from heat and mix in oil and nutritional yeast.
- Into serving bowls, spoon polenta and pour sugo over top. Garnish with more nutritional yeast.
For more recipes like this, check out:
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