Variation: hard polenta
Polenta is also served hardened, and you can find cooked polenta sold in tubes in the refrigerated section of your local grocery. Here, broth and cornmeal achieve the creamiest vegan polenta you can find! Whether you eat vegan on the regular or just want to eat more plant-based recipes, this one is for you. Now, let’s get cooking. Polenta is a humble Italian-style cornmeal porridge. It’s similar to American-style grits, and is often found on restaurant menus. But though it’s often made by chefs: it’s also very easy to make at home. All you need is 5 ingredients and 30 minutes.
Cornmeal: Use medium grind for a little texture. We prefer using yellow cornmeal for color, but you can also use white. Vegetable broth: Using vegetable broth adds a complexity of flavor. Olive oil: Olive oil adds depth and richness: if you have another vegan oil you prefer, feel free to use it!
Some vegan polenta recipes use nutritional yeast to mimic a cheesy flavor. You could add this if you like, or even your favorite dairy-free cheese. However, you don’t need to add anything to this base recipe: it’s delicious with just salt and pepper! If you have leftover polenta, it will harden in the refrigerator. So you’ll want to do the same thing: when reheating, place it in a pot on the stovetop, add a splash of water or almond milk and stir until it returns to a creamy texture. In this recipe, you can make your own hardened polenta by pouring it into a sheet pan in an even layer and refrigerating it. After refrigerating, you can cut it into pieces and cook it in a skillet in a little olive oil until golden on both sides. Alternatively, you can grill it!
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