Creamy polenta without any animal products. Serve this for a savory accompaniment to your meals. Polenta goes very well with tomato-based dishes, beans, and sauteed mushrooms.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
5 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.

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  • Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.

Cook's Notes:

The longer you cook and stir polenta, the better it is. This is an Italian rule of thumb. If you like, cook and stir an extra 10 minutes before adding the cheese and butter.

Slice cooled leftovers, allow to dry at room temperature for about 1 hour, and then fry or bake them an alternative to toast for breakfast or for appetizers.

Nutrition Facts

294 calories; protein 6.7g 13% DV; carbohydrates 35.5g 11% DV; fat 13.4g 21% DV; cholesterol 3.3mg 1% DV; sodium 1126.7mg 45% DV. Full Nutrition
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