Description

This silky, dairy-free polenta is comforting, versatile, and easy to make. Cooked slowly with vegetable broth and finished with plant-based milk, nutritional yeast, and olive oil, it becomes luxuriously creamy — a perfect base for roasted vegetables, sautéed mushrooms, or a simple tomato ragù.

Ingredients

1 cup coarse cornmeal (polenta)
4 cups low-sodium vegetable broth (or 3 cups broth + 1 cup water)
1 cup unsweetened plant milk (oat, almond, or soy), warmed
2 tablespoons nutritional yeast
1–2 tablespoons olive oil or vegan butter substitute
1 garlic clove, minced (optional)
Salt, to taste (about 1/2 to 1 teaspoon)
Freshly ground black pepper, to taste
Optional for serving: sautéed mushrooms, roasted cherry tomatoes, fresh herbs (parsley, thyme, chives), lemon zest, extra-virgin olive oil

Instructions

Step 1: Prepare the liquid — In a medium saucepan, bring the vegetable broth to a gentle boil over medium heat.

Step 2: Add polenta — Slowly pour the polenta into the boiling broth in a steady stream, whisking or stirring constantly with a wooden spoon to prevent lumps.

Step 3: Simmer gently — Reduce heat to low. Let the polenta simmer, stirring frequently, until thickened and tender, about 20–30 minutes for coarse polenta (follow package timing if using instant polenta: 3–5 minutes).

Step 4: Flavor and finish — Stir in the warmed plant milk, nutritional yeast, minced garlic (if using), and olive oil or vegan butter. Continue cooking 2–4 minutes, stirring, until the polenta is creamy and smooth. Season with salt and pepper to taste.

Step 5: Serve — Spoon the polenta into bowls or onto plates. Top with your choice of sautéed mushrooms, roasted vegetables, fresh herbs, a drizzle of olive oil, and a sprinkle of lemon zest for brightness.

Tips for Perfect Creaminess

- Use warmed plant milk to avoid cooling the polenta and to help it become silkier.
- Stir frequently during cooking to prevent sticking and to break down grains for a creamier texture.
- For extra richness, fold in 1 tablespoon of vegan butter or a splash more plant milk right before serving.

Make-Ahead & Storage

Polenta will firm up when refrigerated. To reheat, stir in warm plant milk or water and reheat gently over low heat, stirring until smooth. Alternatively, pour cooled polenta into a loaf pan, chill until firm, slice, and pan-fry or grill slices for crispy polenta cakes.

Variations

- Herbed polenta: Stir in chopped fresh herbs (rosemary, thyme, parsley) at the end.
- Cheesy flavor: Increase nutritional yeast and add a pinch of kala namak (black salt) for an umami, “eggy” note.
- Tomato polenta: Stir in 1/2 cup cooked tomato sauce and simmer 2–3 minutes for a bright, saucy version.

Nutritional Info (approx. per serving, serves 4)

Calories: ~220–300 (depends on toppings and oil), Protein: 4–6 g, Fat: 6–10 g, Carbohydrates: 35–45 g. Rich in complex carbs and naturally cholesterol-free.

Serving Suggestions

Pair creamy polenta with roasted root vegetables, braised greens, mushrooms sautéed in garlic and thyme, or a chunky tomato stew. Finish with fresh herbs and a drizzle of high-quality olive oil for a satisfying vegan main or side.