Creamy vegan polenta topped with a spicy homemade puttanesca sauce, featuring tomatoes, capers, pepper, and olives.
Bring the water and almond milk to a boil. Add the corn grits, salt, balsamic vinegar, black pepper, and dried herbs, and stir.
SPICINESS: I've found that banana peppers can vary significantly in spiciness, at least around here. If you're sensitive to heat then start with 1/2 of a pepper, and skip the additional red pepper flakes.
CORN GRITS: You can use uncooked polenta instead of corn grits; more water and cooking time may be required. Adjust according to your package directions.
Spicy Polenta Puttanesca originally printed from https://yupitsvegan.com/polenta-puttanesca/ February 6, 2014