Vegan starter: Polenta Muffins with hummus and sun-dried tomatoes

On this page I’m sharing the recipe for a delicious vegan starter: Polenta Muffins with hummus and sun-dried tomatoes. I made this starter for a vegan Christmas dinner the first time I made them, but I’ve been making them year-round ever since as it’s such a tasty and healthy starter. This dish is not only vegan but also gluten-free. Scroll down for the recipe of these polenta muffins with hummus and sun-dried tomatoes.

There’s so much that you can do with Polenta (or corn flour); you can make a vegan polenta bowl for dinner or make Cornbread muffins with Cheddar as a snack. You can even make Polenta Fries with it. This time I made polenta muffins as a basis for a savory starter. The great thing about polenta is that it’s gluten-free and vegan. So it fits many diets. I topped these polenta muffins with hummus, sun-dried tomatoes and basil cream. I sprinkled some salad topper over it. Salad topper is a mixture of roasted seeds and beans. I used Good4U Super Seeds Salad Topper.
Scroll down for the recipe for this vegan starter of polenta muffins with hummus and sun-dried tomatoes.

Recipe Polenta Muffins with hummus and sun-dried tomatoes

Ingredients (serves 6):
250 grams Corn flour or Polenta
1 liter vegetable stock
Hummus
295 grams sun-dried tomatoes
150 grams salad topper
45 grams basil cream (or green pesto)
Oil for greasing

Bring the vegetable stock to a boil. Add the corn flour while whisking. Let it boil softly on low fire while you keep whisking, until you’ve got a porridge like texture. Grease a 12 cup muffin pan. Divide the polenta over the muffin tins. You can use a sauce spoon to easily create even portions.
Let it rest at room temperature while you pre-heat the oven to 200C.
Bake the polenta muffins for around 30 minutes, until a toothpick inserted comes out clean. Let them cool down to room-temperature before taking them out of the muffin pan.

Put two polenta muffins on each plate. Put a tablespoon of hummus on each muffin. Divide the sun-dried tomatoes over the six plates. Sprinkle 1 or 2 tablespoons of salad topper over each plate. Drizzle a few drops of the basil cream on each plate.