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Polenta aux herbes et légumes du printemps

Herbed Polenta with Spring Vegetables

In collaboration with Marchés Tau and Vegan Montreal,here is a tasty spring recipe made with three key ingredients: TAU organic polenta, our extra virgin olive oil with basil and fresh seasonal vegetables!

If you're not familiar with polenta, it's a great alternative to wheat or rice to vary the menu in your kitchen and try new combinations.

For this recipe, let yourself be inspired by seasonal vegetables like organic fiddleheads from Quebec (the season is very short, it's now or never!). Enjoy your meal! 



  • 1 package TAU vegetable polenta, 250g
  • 1.2L plant-based milk or water (or half plant-based milk and half water)
  • 1 handful of fresh herbs (dill, parsley, basil or other herbs of your choice)
  • 1 pinch of Fleur de sel
  • 1 to 2 tablespoons  extra virgin olive oil with basil Maison Orphée for pan-frying + a generous drizzle for garnish
  • 3 to 4 cups of seasonal vegetables (double blanched fiddleheads*, green peas, cherry tomatoes)


1. In a large pot, bring the plant-based milk to a simmer, just before the boiling point. Pour content of TAU polenta package slowly, whisking constantly until all is stirred in and there are no lumps. Reduce heat to low and simmer for 5 minutes, whisking often, until it starts to thicken. Remove from heat.

2. Add a handful of fresh herbs and spread out onto a lined baking tray. Sprinkle coarse salt and set aside to cool down.

3. Once the polenta is set, place in a 400°F oven for 15 minutes. Broil until golden.

4. Meanwhile, in a pan oiled with the basil olive oil, sauté the vegetables until they are tender.

5. Remove polenta from the oven and let it cool down for 10 minutes. Cut the polenta into triangles and serve with the vegetables and a generous drizzle of basil olive oil.

*Wash the fiddleheads properly, making sure to remove the brown husks. Plunge the fiddleheads into a pot of boiling salted water and blanch for 1 minute. Strain and throw away the water. Repeat a second time.

Photo credits Angèle @VeganMontreal

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