Vegan Polenta Recipe

Published on April 17th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Vegan Polenta in a bowl

Most people think of cornmeal when they hear the word polenta. But polenta is not an ingredient per se. This is because it's a preparation method. Essentially polenta refers to an Italian style of cooking several coarsely ground grains like buckwheat or cornmeal into a porridge. However, as you will see, this Vegan Polenta is so much more than porridge. 

We cooked the polenta in vegetable broth until it was soft and creamy, then finished it off with vegan butter and nutritional yeast for creaminess and cheesiness. Finally, we added cool and refreshing cucumbers, sweet roma tomatoes, and roasted pumpkin seeds to the polenta to create some much-needed texture. 

Remember, the polenta should always be smooth and creamy, and that's exactly what you will find in this vegan polenta recipe. 



Note: Make sure you use cornmeal that's labeled polenta to get the best results

Author: Sarah Leadon
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Time & Serves

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Serves
4 persons

Ingredients

Polenta
  • 4 cups Vegetable Broth

  • 3/4 teaspoon Sea Salt

  • 1 teaspoon Garlic Powder

  • 1 cup Cornmeal Polenta

  • 2 tablespoons Vegan Butter

  • 2 tablespoons Nutritional Yeast

To Serve
  • 4 tablespoons Olive Oil (use a good quality olive oil)

  • 2 medium English Cucumbers, halved and sliced diagonally into 1/4-inch pieces

  • 4 Plum Tomatoes, halved and sliced diagonally into 1/4-inch pieces

  • 1/4 cup Roasted Pumpkin Seeds

  • 2 tablespoons Flaxseeds

  • 1 teaspoon Smoked Paprika 

Instructions

Polenta

In a medium saucepan, add vegetable broth. Place it over medium-high heat and let it come to a boil.

Once the vegetable broth is burning, stir in the salt and garlic powder, and decrease the heat to medium-low.

Gradually, whisk in the polenta. Finally, whisk the polenta continuously to prevent lumps from forming.

Continue whisking the polenta for 2 minutes until it thickens up.

Decrease the flame to medium-low and cover the polenta.

Cook the polenta for 30 minutes, whisking it every 5 minutes to prevent it from sticking to the bottom of the pot.

To test your polenta for doneness, taste it. The polenta should be soft and not grainy. Additionally, the polenta should be smooth and free of any lumps.

If your polenta is not thick enough, cook it for an additional 10 minutes. Remember to whisk the polenta every 5 minutes.

Take the polenta off the stove and stir in the vegan butter and nutritional yeast.

To Serve

Divide the polenta between 4 bowls. Drizzle each bowl of polenta with a tablespoon of olive oil.

Arrange the cucumbers and tomatoes on top of the polenta.

Sprinkle the pumpkin seeds, flaxseeds, and smoked paprika on the polenta.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
vegan polenta, recipe, creamy, fries, lasagna, baked, mushroom, instant pot

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon