Creamy Vegan Polenta
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6cups low-sodium vegetable broth, plus more as needed
- Kosher salt and black pepper
- 1½cups polenta, medium- or coarse-grind cornmeal, or corn grits
- 3tablespoons vegan butter
- 1 to 2tablespoons nutritional yeast, to taste
For the Polenta
Preparation
- Step 1
Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes.
- Step 2
Off the heat, stir in the butter and nutritional yeast and season to taste with salt and black pepper. Serve immediately. (Leftover polenta can be reheated over medium-low heat with a splash of broth or water.)
Private Notes
Cooking Notes
Holy cow. I made this for breakfast so I used oat milk + water instead of vegetable broth, but the addition of nooch and butter and seasoning was next level. Why did I just cook polenta plain all these years??
I added a small can of tomatoes, a chopped up leftover meatball, and some roasted eggplant. This made a good meal for us.
I only had very fine polenta, which I went ahead with, but it was hard to add it to the water without it clumping into little balls. It took forever to cook, therefore, and in the end I had to blend it with a stick blending to get the lumps to break up! I think I'll use the stcik blender idea at the very start if I end up needig to use fine polenta again - it does make a very nice dish!
I made a half recipe which was more than enough for two people. Cooked for a little over ten minutes and the texture was perfect.
Could half the recipe for 3
Holy cow. I made this for breakfast so I used oat milk + water instead of vegetable broth, but the addition of nooch and butter and seasoning was next level. Why did I just cook polenta plain all these years??
I made a half recipe which was more than enough for two people. Cooked for a little over ten minutes and the texture was perfect.
I only had very fine polenta, which I went ahead with, but it was hard to add it to the water without it clumping into little balls. It took forever to cook, therefore, and in the end I had to blend it with a stick blending to get the lumps to break up! I think I'll use the stcik blender idea at the very start if I end up needig to use fine polenta again - it does make a very nice dish!
I added a small can of tomatoes, a chopped up leftover meatball, and some roasted eggplant. This made a good meal for us.
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