Creamy Vegan Polenta
This simple recipe creates a rich and creamy polenta, perfect as a versatile side dish. Made with fine cornmeal and vegetable broth, it's a comforting addition to any meal. Enjoy it soft or allow it to cool and firm up for baking or grilling.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 198 kcal
Mise en place
Ingredients
- 1 cupfine cornmeal
- 4 cupvegetable broth
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 tbspnutritional yeast(optional)
- 1 tbspvegan butter(optional)
Equipment
saucepan · whisk
The method
Step by step
- 1
Bring the vegetable broth to a boil in a medium-sized saucepan over high heat.
About 5 min
Cook’s note: Using a larger pot than you think you need will help prevent boil-overs.
- 2
Once boiling, slowly whisk in the fine cornmeal, a little at a time, to prevent lumps.
About 2 min
Cook’s note: Pouring the cornmeal in a steady, thin stream while whisking continuously is key for a smooth polenta.
- 3
Reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
About 20 min
Cook’s note: Stirring every 5 minutes or so will ensure a creamy texture and prevent the bottom from burning.
- 4
Remove the saucepan from the heat and stir in the salt, black pepper, nutritional yeast (if using), and vegan butter (if using).
About 1 min
Cook’s note: The nutritional yeast adds a cheesy flavor without dairy, and vegan butter enhances creaminess.
- 5
Taste and adjust seasonings as needed, then serve immediately as a soft, creamy side.
Cook’s note: For a firmer polenta, pour it into a shallow dish, let it cool completely, then cut into desired shapes and bake or grill.
Per serving
Nutrition
- Calories
- 198.1kcal
- Protein
- 5.4g
- Carbs
- 33.1g
- Fat
- 5.1g
- Fibre
- 1.1g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover polenta in an airtight container in the refrigerator.
Reheat soft polenta with a splash of water or broth in a saucepan over low heat until warm and creamy, stirring frequently. Reheat firm polenta in the oven or pan-fry until heated through.