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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Laksan Laksan
[email protected]This polenta was the perfect side dish for my roasted chicken. It was creamy and flavorful, and it really complemented the chicken.
Crew King& Queen
[email protected]This was my first time making polenta, and it turned out great! The recipe was easy to follow and the polenta turned out creamy and delicious.
noor aghakhan
[email protected]I loved the cheesy flavor of this polenta. I used vegan Parmesan cheese, and it was the perfect addition.
Saim Mehar
[email protected]This polenta was a bit too thick for my taste. I think I'll add more liquid next time.
dance your blox off girl
[email protected]This polenta was a great way to use up leftover vegetables. I had some roasted broccoli and cauliflower, and they were perfect in this dish.
Fazal Shoaz
[email protected]This recipe was a bit time-consuming, but it was worth it. The polenta was creamy and delicious, and the roasted vegetables were a great addition.
Waseem Satti
[email protected]I loved the creamy texture of this polenta. It was the perfect comfort food on a cold night.
Rudra Kumer
[email protected]This polenta was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Veemwanem Limbu
[email protected]This was my first time making polenta and it was a success! The recipe was easy to follow and the polenta turned out creamy and delicious.
Myers Exavier
[email protected]I'm not a vegan, but I really enjoyed this polenta. It was creamy and flavorful, and the roasted vegetables were a great addition.
Trishanna Bajracharya
[email protected]This recipe was easy to follow and the polenta turned out perfectly. I served it with a simple tomato sauce and it was delicious!
paul january
[email protected]This creamy vegan polenta was a delight! The texture was smooth and rich, and the flavor was savory and satisfying. I loved the addition of roasted vegetables, which added a nice pop of color and flavor.