Easy Vegan Polenta (Super Creamy!)
User Reviews
5
Easy Vegan Polenta (Super Creamy!)
Description
This recipe prepares vegan polenta by bringing water to a boil with salt, then gradually whisking in polenta to avoid lumps. After initial thickening, it simmers gently covered for 30 minutes, with stirring every few minutes to prevent sticking. The result is soft and porridgy without graininess.
The polenta’s creamy texture comes from gradual cooking and frequent churning. Vegan butter adds richness, and salt can be adjusted to taste. Optional toppings like sautéed vegetables, roasted garlic, slow-roasted tomatoes, fresh basil, vegan parmesan, or additional vegan butter can complement the base.
The stepwise method ensures a smooth consistency and avoids clumps. Vegan butter brands such as Earth Balance or Miyoko’s are recommended. This polenta serves as a comforting base for various toppings or as a side dish suitable for vegan diets.
Nutrition estimates are approximate and based on using Miyoko’s vegan butter. The dish offers a dairy-free alternative to traditional creamy polenta.
Ingredients
POLENTA
- 4 cups water
- 3/4 tsp salt sea salt
- 1 cup corn polenta (sometimes labeled as corn grits)
- 2-3 Tbsp vegan butter (we like Earth Balance or Miyoko’s)
FOR SERVING optional
- vegetables such as asparagus or wilted greens, sautéed
- garlic roasted
- tomato slow roasted
- basil or parsley, fresh
- vegan parmesan cheese
- vegan butter
Instructions
- In a medium saucepan, bring water to a boil.
- Once boiling, add in salt and stir to dissolve, then turn heat to medium.
- While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
- Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
- After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
- Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
- Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
- Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!
Notes
- Use plant-based vegan butter, such as Earth Balance or Miyoko’s, for richness and creaminess.
- Whisk polenta slowly into boiling salted water to prevent lumps and achieve smooth texture.
- Stir polenta every 5 minutes during simmer to prevent sticking and ensure even cooking.
- Test texture after 30 minutes; if thicker polenta is desired, cook an additional 10 minutes.
- Serve polenta as a base for sautéed vegetables, roasted garlic, fresh herbs, or vegan cheese for added flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 185 | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 471mg | 20% |
| Potassium | 52mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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