Simple Oat Milk Polenta With Tomato Sauce

allergy friendly dairy free garlic oat milk oats olive oil polenta tomato sauce vegan

Recipe and images by NutraMilk Nutritionist Florencia Tagliavini.


For oat milk (Yield: 1 quart /4 cups / 946 mL)

  • 1 cup (107g) oats
  • 1 quart (946ml) water
  • a pinch of Pink Himalayan salt (optional)

For polenta 

  • 1 cup (150g) polenta
  • 3 cups (720ml) of fresh oat milk made with the NutraMilk
  • 1 teaspoon of nutritional yeast (optional)
  • 1 tablespoon olive oil
  • salt

For tomato sauce 

  • 1 can (425g) tomato sauce
  • 150g brown grape tomatoes or other fresh tomato of your choice
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 small onion chopped 
  • salt & pepper to taste
  • basil or parsley to garnish


Making Oat Milk
  • Start by making fresh oat milk with the NutraMilk:
    • Allow oats to soak for 30 minutes to 1 hour before preparing your oat milk.
    • Drain oats.
    • Place oats and salt in NutraMilk container.
    • Press Butter cycle, set for I minute.
    • Press Start.
    • Open the container lid, add the water. Replace lid.
    • Press Mix (do not change this default time).
    • Press Start.
    • Press Dispense and open spigot to fill your storage container.


Tomato Sauce 

  • Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
  • Add the tomatoes. Season with salt and pepper to taste and cook for 5 minutes before adding tomato sauce and letting simmer for another 10 minutes.


  • In a medium saucepan, bring 3 cups of oat milk to a boil. Gradually stir in the polenta to make sure there are no lumps. Reduce heat to low and simmer until polenta is thick.
  • Remove from heat, add nutritional yeast (optional), olive oil and stir to combine well.
  • Pour polenta in to baking pan and bake in preheated oven 350 F for 15 minutes.
  • Cut polenta in equal pieces, top with tomato sauce and garnish with herbs.

Older Post Newer Post