Vegan Creamy Polenta
35 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
Think of this vegan creamy polenta as Italy's cozy cousin to grits, silky from almond milk, rich with vegan butter, and rocking a cheesy vibe from nutritional yeast without a drop of dairy.
It is quick, comforting, and versatile, perfect as a weeknight base for saucy beans, roasted mushrooms, or garlicky greens, and elegant enough for brunch or date-night sides.
Ingredients (4 servings)
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Ingredients:
- 1 cup yellow cornmeal (yellow polenta) yellow cornmeal 0.27 lb
- 4 cups unsweetened almond milk unsweetened almond milk 32 fl oz
- 1 tsp salt salt
- 2 Tbsp vegan buttery sticks vegan buttery sticks 0.06 lb
- ¼ cup nutritional yeast (adds cheesy flavor) nutritional yeast 1.25 oz
- ¼ tsp black pepper, freshly ground black peppercorns (for black pepper)
How to Make Vegan Creamy Polenta
-
Heat the almond milk
Add the almond milk and salt to a heavy-bottomed pot and bring to a bare simmer over medium heat while stirring occasionally so nothing catches on the bottom.
-
Whisk in the cornmeal
Rain in the cornmeal in a thin stream while whisking constantly to avoid lumps and keep whisking until the mixture starts to thicken, about 2 minutes.
-
Low and slow cook
Reduce the heat to low so it gently bubbles and cook, stirring frequently with a wooden spoon, until the grains are tender and creamy, about 25 to 30 minutes.
-
Finish creamy and savory
Stir in the vegan butter, nutritional yeast, and black pepper until glossy, then taste and adjust salt if needed.
-
Rest and serve
Take the pot off the heat, cover, and let the polenta rest for 3 to 5 minutes so it loosens and becomes extra silky before serving.
Substitutions
- Almond milk -> Oat milk or cashew milk
- Oat milk keeps the body plush and neutral while cashew milk gives extra richness and a naturally creamy mouthfeel with the same pale-gold color.
- Vegan butter -> Extra-virgin olive oil
- A good pour of olive oil adds fruity depth and a soft sheen without losing the lush texture, and it keeps the color beautifully golden.
- Nutritional yeast -> White miso (1 tablespoon) plus 1 teaspoon olive oil
- White miso brings savory, cheesy umami and a touch of sweetness while olive oil restores silkiness, and the color stays warmly golden.
Tips
- Soak to speed up
- Whisk the cornmeal into half the almond milk and let it soak 30 minutes or overnight in the fridge so it cooks in 10 to 15 minutes with a softer finish.
- Toast the cornmeal
- Warm the dry pot and stir the cornmeal for 2 to 3 minutes until it smells nutty before adding liquid to amplify corn flavor without extra ingredients.
- Fight lumps with technique
- Whisk vigorously during the first 5 minutes while the starches hydrate, then switch to a spoon and stir often so it stays smooth and creamy.
- Control heat like a pro
- Keep the gentlest bubble you can and use a heat diffuser if your burner runs hot so the almond milk does not scorch and the bottom never sticks.
- Adjust texture on the fly
- If it tightens too much, whisk in hot water or more hot almond milk a splash at a time until it relaxes to a slow-flowing, spoonable consistency.
- Make-ahead and set
- Spread leftovers in a glass container, chill until firm, slice, and pan-sear or grill the pieces until crisp edges form for a second-day win.
Nutrition Facts *
| Energy | 339 | kcal |
|---|---|---|
| Protein | 12 | g |
| Total Fat | 8 | g |
| Carbohydrates | 52 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My polenta is gritty, what happened?
- It is undercooked or too dry, so keep it at a gentle bubble and add hot liquid a little at a time while stirring until the grains taste tender and the spoon draws a slow ribbon.
- How do I fix lumps?
- Whisk hard while it is still thin, and if lumps persist, blend with an immersion blender for 10 seconds or pass it through a fine strainer back into the pot.
- Why does it keep sticking to the bottom?
- Your heat is too high or you are not stirring often enough, so lower the flame, use a heavy pot, and scrape the corners and bottom with a flat-edged spoon.
- Can I use instant polenta instead?
- Yes, whisk it into simmering almond milk and cook per the package, then finish with vegan butter, nutritional yeast, and pepper for similar flavor in a fraction of the time.
- How do I reheat leftovers so they are creamy again?
- Warm gently with a splash of hot water or almond milk while whisking until it loosens and turns glossy, then re-season with a pinch of salt if needed.
Serving Suggestions
Serve this creamy polenta under garlicky sauteed mushrooms or roasted tomatoes, and finish with a ribbon of good olive oil and extra black pepper for that sultry, New York bistro energy.
If you want heat and smoke, sprinkle with smoked paprika and a few drops of chile oil, or chill the leftovers and grill slices next day for crispy edges and a tender, custardy middle.
More pairings:
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