CREAMY VEGAN POLENTA
While traditional Italian polenta is typically finished with butter and grated Parmesan, the porridge-like texture of simmered cornmeal makes for a dish that's creamy and comforting without dairy. This recipe uses a few tablespoons of vegan butter (any kind will do) to lend richness, and substitutes nutritional yeast for Parmesan. Use the nutritional yeast sparingly: The right amount beautifully mimics the nutty, fragrant flavor of Parmesan, but use too much, and it can overpower. This dish is a versatile side, but can easily be turned into a main, like this creamy vegan polenta with mushrooms and kale, with the addition of sautéed or roasted vegetables.
Provided by Lidey Heuck
Categories dinner, weekday, grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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.
- 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.)
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Hijrat Khan
[email protected]This creamy vegan polenta is the perfect side dish for any meal. It's easy to make and always a crowd-pleaser.
Baby Udaas
[email protected]I've made this recipe several times now, and it's always a hit. It's a great way to impress your friends and family with your vegan cooking skills.
minte ha
[email protected]This polenta is so creamy and flavorful. I love the addition of the vegetables. It's a great way to get a healthy meal on the table quickly and easily.
robert marie
[email protected]I'm always looking for new and exciting vegan recipes, and this creamy vegan polenta definitely fits the bill. It's delicious, easy to make, and a great way to use up leftover vegetables.
Andy Shurden
[email protected]This recipe is a great way to use up leftover polenta. I also like to add a fried egg on top for a little extra protein.
Suvam Dhungel
[email protected]I love the creamy texture of this polenta. It's the perfect comfort food for a cold winter day.
awais mallah
[email protected]This creamy vegan polenta is a great way to sneak in some extra vegetables into your diet. My kids love it, and they don't even realize they're eating vegetables.
Eman Foda
[email protected]I'm new to vegan cooking, and this recipe was a great place to start. It's simple to make, and the results are delicious. I will definitely be trying more vegan recipes in the future.
iryamukuru victor
[email protected]I've made this recipe several times now, and it's always a hit. My friends and family love it. It's a great way to use up leftover vegetables.
Damon Hanby
[email protected]This creamy vegan polenta is the perfect comfort food. It's warm, hearty, and filling. I love serving it with a side of roasted vegetables.
Leroy Lyles
[email protected]I was skeptical about how a vegan polenta could be creamy and flavorful, but I was pleasantly surprised. This recipe is amazing! The polenta was smooth and creamy, and the vegetables added a nice touch of flavor.
rima masarwy
[email protected]I'm not a vegan, but I'm always looking for new and delicious plant-based recipes. This polenta did not disappoint! It was creamy, cheesy, and packed with flavor. I will definitely be making this again.
Denny Granados
[email protected]I love that this recipe is so easy to make. I was able to throw it together in no time, and it turned out perfectly. The polenta was creamy and flavorful, and the vegetables were cooked to perfection.
Ramprit Kumar
[email protected]This creamy vegan polenta was a hit with my family! The flavor was rich and cheesy, and the texture was smooth and creamy. I will definitely be making this again.