My mother was a fabulous cook…..she could make almost anything and she often made it from scratch. Many evenings Mom would spend a good two hours preparing our family dinners. We didn’t have small kitchen appliances like blenders and food processors so all the chopping, mixing and blending had to be done by hand. It was a lot of work. No wonder I grew up not liking cooking. My attitude changed once I started cooking myself. What started as a necessity became a hobby and ultimately a passion, sprouting in all directions from complex gourmet dishes to simple dishes like this one.
One extraordinary and simple meal my Mom would cook for us included Polenta. She often used it as a main course when there wasn’t two hours to spend on dinner; only you would never knew it. It was that good. Polenta was one of the very first foods I learned to cook Savoring My Plants Cooked Polenta Feast and it’s been a regular item on my menu since. But it wasn’t until recently that I decided to uncook this simple dish, using only fresh ingredients.
My mom had a special way of cooking the Polenta that turned out perfect each time. It never had clumps but retained its tantalizing texture. When she prepared it we couldn’t fill up our plates high enough with gravy and other assorted toppings. I remember loading up my plate so high I could barely see the Polenta underneath. It sure was a family pleaser considering how simple a dish it really was. I wanted to create a similar meal (and maybe even better?) minus the cooking, and use only fresh ingredients.
This Polenta recipe uses fresh yellow corn kernels (rather than ground up dried corn kernels) and yellow squash as the main ingredients. It tastes every bit as good as the cooked version and literally takes a few minutes to make. You simply process the ingredients and it’s ready to serve. The texture reminds me a little of mashed cauliflower, but the flavor is pure golden corn.
Fresh corn is loaded with antioxidants, phytonutrients, carotenoids, vitamin C, manganese and fiber. Although most think of corn as a starch, it’s also classified as a fruit. Botanically speaking, what we call grains (like corn, wheat and rice) are caryopses or the dried fruit of the plant. Others label corn a vegetable if it’s harvested early to be eaten fresh, and a grain if harvested only once it’s dried. Raw Polenta falls into the former description since it’s prepared from fresh corn.
One of the toppings we loved to pour over Mom’s Polenta was brown mushroom gravy. It was sort of an American touch to our European dish. The gravy was on the thinner juicier side but packed with so much flavor it almost dominated the plate. I created a similar version using fresh mushrooms, onion, garlic, cashew butter (or cashews) and a little seasoning. No cooking or simmering involved.
This gravy is true to its moniker “au Jus” in every way. It’s so good and so easy to make I can’t imagine ever cooking gravy again. Just blend and your savory delicious gravy is ready to serve. nosh nosh.
I needed some greens on my Polenta plate so I opted for cold weather veggies: red and black radishes, English cucumber, leeks, fresh dill, and parsley. Green and lean.
I used my mandolin to slice the veggies until I had a colander full of plant fare and the makings of a refreshing salad. The more the better. I love to combine colorful and contrasting ingredients. I know some say eating fewer foods at one meal is better, but for me having an assortment really works. I feel more nutritionally covered, especially since I don’t usually have a lot of time to eat.
Once the veggies were ready, I needed dressing. Peppered Pumpkin Seed Dressing. Doesn’t that sound exotic? It’s simply pumpkin seeds, lemon, garlic and seasoning. That’s it. But the flavor is complex and so creamy good.
This recipe is a combination of some great traditional European flavors in one fabulous dish. I hope you will enjoy this fresh approach to a great childhood meal, and my brief journey down memory lane.
This recipe is raw, dairy and gluten-free, and serves 2 – 4 persons.
A Simple and Tasty Raw Polenta Lunch
English Cucumber & Radish Salad:
- 1 English cucumber or cucumber of choice, trimmed
- several radishes of choice, trimmed
- 1 small leek, trimmed
- handful of chopped fresh parsley
- handful of chopped fresh dill
- handful of sprouts of choice (optional)
- handful of shelled pumpkin seeds
- Thinly slice the cucumber and radishes using a mandolin or other tool of choice. You can also chop into any shape you want.
- Thinly slice the leek by hand.
- Set vegetables aside or refrigerate until ready to serve.
- Yields about 4 cups salad
Creamy Pumpkin Seed Peppercorn Dressing:
I like to make this on the sweeter side adding 1 Tbsp honey and 1/2 tsp green leaf stevia, however adjust sweetness and type of sweetener to taste.
- 3/4 cup raw pumpkin seeds, rinsed and drained
- 1 1/4 cups water
- 1/3 cup fresh lemon juice
- 2 garlic cloves
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cumin (optional)
- 1/8 tsp ground coriander (optional)
- 1/2 – 1 Tbsp coconut/palm sugar or honey or other sweetener of choice
- 1 tsp black peppercorns or 1/2 tsp ground black pepper
- 1 tsp sea salt or to taste
- Add all ingredients to a blender.
- Blend until smooth.
- Set aside or refrigerate until ready to use.
- Yields about 2 1/4 cups dressing.
- Can be stored refrigerated up to 5 days.
Polenta:
- 2 cups yellow corn kernels, fresh or completely thawed frozen
- 2 cups chopped yellow squash
- 1 – 2 Tbsp cashew butter
- 2 Tbsp nutritional yeast (optional)
- 1 tsp sea salt
- 1/4 – 1/2 tsp ground white pepper
- Add all ingredients to a food processor.
- Process until well mixed and somewhat creamy.
- Set aside or refrigerate until ready to serve. You can warm before serving.
- Yields about 3 cups polenta.
- Can be stored refrigerated up to 3 days.
Mushroom Au Jus:
- Whipped Non-Dairy Butter can be substituted with 2 tablespoons cashew butter plus 2 tablespoons golden flax seed oil (or extra virgin olive oil).
- The photos shows the gravy after it was gently warmed in a saucepan. It became darker in color than right out of the blender. Color will also vary according to what kind of mushrooms you use.
- 8 oz. crimini or white mushrooms or other mushroom of choice
- 4 Tbsp Whipped Non-Dairy Butter or use substitute above
- 1/3 – 1/2 cup water (depending on how thick you want it)
- 3 Tbsp finely chopped shallot or one medium-sized shallot
- 2 garlic cloves
- 3 – 4 Tbsp Nama Shoyu or Liquid Aminos or other savory sauce of choice
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp ground nutmeg
- Add all ingredients to a blender.
- Blend until smooth.
- Transfer to a gravy bowl or other bowl and set aside or refrigerate until ready to use. You can warm slightly but don’t overheat. Overheating or cooking will alter the flavor and texture.
- Yields about 2 cups.
- Can be stored refrigerated up to 5 days.
To Serve:
- Add salad to serving plates, arranging how you want it.
- Drizzle with salad dressing.
- Add a healthy serving of polenta.
- Spoon gravy over the polenta.
- Garnish as desired.
- Serve immediately and enjoy.
what a lovely post. i will be making this for thanksgiving. made me rethink corn. it’s not really that bad is it? i think it has good merit as you say, just have to make sure you get organic. thanks so much.
Your welcome Kris. I’m so glad you enjoyed the post. Yes, organic is always best. I hope you enjoy your Thanksgiving dinner, it sounds wonderful so far. This is the only gravy I use anymore. I’ve been experimenting for so many years it’s nice to have some reliable friends I can count on for special occasions. Have a wonderful afternoon!
thank you Adira for the reply. i wanted to ask if i can use another nut butter besides cashew butter? don’t have any handy and can’t find it at the health food store.
You have several options. You could substitute with almond butter although it will change the texture and flavor a bit unless you use blanched almond butter. Tahini will change the flavor a little but shouldn’t affect the texture. You can also use the Whipped Raw Non-Dairy Butter recipe for either the gravy or polenta (in fact it would be perfect in the gravy). You can also make your own cashew butter by processing cashews and a little oil in a food processor until creamy. For the gravy you could also omit the cashew butter altogether and use some light miso instead. Any of these substitutions should still produce a delicious gravy. I hope this helps. Have a great evening!
thank you for your kind reply. you certainly gave me some viable options there. i managed to find the cashew butter at whole foods so am making the gravy and polenta as a test run tomorrow. i can’t wait! i already made the salad dressing and it was delicious. my husband just loved it. such a joy to read your posts as well. a special hug to you for your hard work.
Thank you for the kind words, I’m humbled by them. I’m so glad you found the cashew butter and that you enjoyed the salad dressing. I hope you enjoy the polenta and gravy as well. Let me know how it goes. Have a wonderful evening!
greetings again. this looks truly amazing. the gravy is to die for, oops i mean live for. i never had polenta before so will give this a whirl it looks pretty easy. my daughter is always looking for grain-free recipes like me. you never cease to amaze me with your unique combinations and great photos. a real class act. thanks so much.
Your so welcome Lance. Thank you for the nice compliment. The polenta is super easy and the gravy, well it’s just too good. I hope you enjoy the recipe. Have a great evening!
We made the gravy for dinner, delicious! i will even go so far as to say it was the best gravy i ever had. cannot believe it’s raw and no animal fat in there. on the menu for thanksgiving. thanks a lot!
You’re so very welcome! And thank you for the beautiful compliment. After so many years of experimenting this gravy recipe is my favorite and I’m so glad you enjoyed it too. Have a wonderful afternoon!
Wow, just gorgeous! I never had polenta. A little like mashed potatoes except with corn yes? I have to try this.
Thank you for the wonderful compliment. Yes it’s similar but even better I think. I hope you try it and enjoy it. Have a great day!
amazing. i am drooling.
Don’t feel bad, we drool too. :) And of course, the best remedy for that is the real thing. I hope you get a chance to try and enjoy it. Have a great day Adam!
gravy was awesome. i dipped my sprouted bread into it and simply amazing. you are the best!! the polenta is next on the list never had polenta before but will be trying it. wish me luck. thanks so much!
You’re welcome Adam. I’m so glad you enjoyed it. You won’t be disappointed in the polenta, it’s very tasty. Let me know how it goes. Have a wonderful evening!
looks divine! i am not a fan of polenta but may try this. can you use any other vegetable besides corn? beautiful photos. respect for what you do. amateur? no way!
Aren’t you sweet. Thank you for the kind words. In answer to your question, yes you can use other vegetables but of course it will taste different with each one and the texture will change depending on how watery the vegetable is. To avoid having it become too mushy I would add some high carb vegetables like sweet potatoes or butternut squash to the mix. I hope you have a great day!
Greetings from Norway! First I want to say that you have a beautiful website! I am looking at all of the recipes and photos and they look very delicious! I hope to learn more about raw foods as I have health problems I wish to overcome. It seems to me a good thing to try. May you have a most pleasant day!
Greeting Sven from Florida! :). Thank you for stopping by. I’m so glad you like the website and the recipes. I hope you will enjoy your time here and that it helps you in your journey. I hope you have a wonderful evening, or day I should say. Cheers!
wow this looks fantastic. please feed me! seriously i am going to give it a shot may not make all the parts but it all looks sooooo good!
I hope you enjoy it. Let me know how it turns out. Have a great morning!
by the way i really like the new site. it’s def easier to use. cant wait to start making more recipes!
Thanks for the kind words. I hope you enjoy yourself! Have a wonderful day!
i am hungry now. i need to make that polenta. it looks so darn good. gorgeous photos. i need more raw recipes in my life. thanks for posting.
Your welcome. I hope you enjoy this dish. Raw foods are great aren’t they? Have a wonderful day!
so good I had to make it twice in one day. the gravy is beyond awesome. i made it for a potluck and people were fighting for it. ha ha too good. yur writing is so impressive. i feel so caught up in the photogs sometimes its good to read about the food too. thanks so much!
Such a beautiful presentation! I am thrilled to make this one day. I love corn and have not tried a raw polenta to date. I think I need to make this very soon. The gravy also looks very delicious. Your website is impeccable. Thank you very much.
Thank you for the kind words Amall. I hope you enjoy the recipe. Have a great day!
I’m allergic to cashews. Any other nut I can use instead? Also can I use shiitake mushrooms instead of the crimini? This looks fabulous. I’m drooling over that gravy.
Thank you for the kind words. Yes, you can use macadamia nuts instead. Make sure they are fresh and very mild tasting for best results. I hope you love it. Have a great evening!
Thanks for the fast reply. I’m shopping right now. Was so desperately looking for a sub for mashed potatoes and gravy. Can’t wait to make this! Thanks again!