Use plain soy milk, not vanilla. Serve loose as a breakfast alternative, or add vegan cheese for richness.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a slow simmer in a large saucepan. Stir in cornmeal. Cook over low heat until smooth and thick, stirring frequently and scraping the bottom of the saucepan to avoid burning, about 15 minutes.

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  • Stir in soy milk, margarine, garlic powder, salt, and pepper. Remove polenta from the heat.

Cook's Notes:

Substitute vegetable broth for the water if desired.

For a thick polenta loaf, omit the soy milk and spread hot polenta in a loaf pan. Chill until firm enough to slice.

Nutrition Facts

162 calories; protein 3.1g; carbohydrates 28.5g; fat 3.6g; sodium 83.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/23/2019
This "Easy Vegan Polenta" is a good standard recipe for polenta. The garlic powder was a nice touch. I made mine smooth with my immersion blender, as always. I made: (i) this exact recipe; and (ii) an adapted version of this recipe with: EVOO instead of margarine, minced hot pepper, and flecks of fresh rosemary in season. I liked the adapted version better. Thank you chefcs for sharing your recipe. Read More
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