Creamy Vegan Polenta

Creamy Vegan Polenta
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Creamy Vegan Polenta

November 8, 2017
: 4
: 30 min
: 30 min
: Easy

This polenta is so much better than the dairy version. By cooking it in soy milk, it gets creamy and fluffy!


  • 1 1/2 cups soy milk
  • 2 1/2 cups vegetable stock
  • 1 teaspoon salt
  • 2 cups corn meal (polenta)
  • 2 Tablespoons vegan butter
  • Step 1 1. Bring the soy milk, vegetable stock and salt to a simmer in a sauce pot.
  • Step 2 2. Slowly add the corn meal to the pot while whisking. Make sure to slowly add, or else you end up with lumps.
  • Step 3 3. Reduce the heat to low and continue to cook, stirring occasionally, for 25 minutes. I recommend covering the polenta with a lid to avoid splattering.
  • Step 4 4. Serve as a side dish with pretty much anything, especially my mushroom bourguignon recipe!

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