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Cheese Polenta Balls In Yoghurt (Vegan)

Tasty polenta served with toasted seeds, yoghurt & ajvar
Prep Time 16 mins
Course Breakfast, Main Course
Servings 2 servings


  • Pot


  • 3 dcl of polenta;
  • 5,5 dcl of water;
  • 1/2 tsp. of salt;
  • 3 tbsp. of nutritional yeast;
  • 2 tsp.of garlic powder;
  • 7 dcl of vegan yoghurt;
  • couple of full tbsp. of good ajvar;
  • 25 gr toasted sesame seeds;
  • 25 gr of toasted pumpkin seeds.


  • Put water with salt in a pot and warm it up to boiling point.
  • Reduce the temperature to a mid level and start gradually pouring polenta in while constantly stirring with a wire whip. Keep stirring frequently for the next 7 min. (and 1 min. more if it's necessary) until the polenta is well cooked. Set aside so it can cool down a bit.
  • Shape polenta balls by using 2 tablespoons (flipping a bit of polenta between them, then finish shaping by wet hand palms). Roll balls in toasted sesame and pumpkin seeds.
  • Serve with yoghurt and ajvar in deep plates or bowls sprinkled with some toasted sesame and pumpkin seeds.