How to make creamy polenta (vegan)
Creamy polenta is perfect as a healthy, light side dish. A simple recipe for italian creamy polenta made of 4 ingredients that tastes super delicious.
So versatile and yet so easy to prepare: creamy polenta made from a few ingredients. Best served with vegetables, fried mushrooms, vegan goulash or a delicious sauce.
Polenta can be prepared creamy or let cool in a mold and then cut into slices. These are then grilled crispy in a pan.
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Why you should try this recipe:
- very simple preparation
- vegan
- only 4 ingredients
- gluten-free
- very digestible and light
- perfect as a side dish
- the leftovers of polenta can be grilled crispy
- tastes delicious and creamy
Few ingredients for vegan polenta creamy
Cornmeal: is the basic ingredient for polenta. The corn flour is ground from dried corn. Polenta is great as a carbohydrate-rich side dish, which is pleasantly saturated and easy to digest. Cornmeal is available in several colours, especially cornmeal from northern Italy usually has a good quality.
Water / vegetable broth: To make the polenta really tasty, it is best to use homemade vegetable broth or water with a vegetable cube.
Plantbased milk: helps to make the polenta particularly delicious and creamy. The milk is mixed with the water during the preparation. Use unsweetened, vegan milk of your choice.
Some olive oil: is not urgently necessary, but recommended. The oil ensures that the polenta becomes softly creamy. High-quality olive oil adds a pleasantly tasty flavor to the polenta.
In addition: salt, pepper and herbs of your choice
Is polenta vegan (in restaurants or supermarkets)?
There are several ways to prepare polenta. You can cook it with water or vegetable stock, OR add meat stock and milk to it.
In the supermarket you can buy cornmeal or pre-prepared polenta. Corn meal is 100% vegan, consists of corn and has a consistency like granular flour. The corn meal is available in several colours, such as yellow, white or yellow-brown. I prefer to use polenta from Italy because it is particularly tasty.
For finished polenta blocks, it is definitely recommended to look at the list of ingredients. And also in the restaurant it is better to ask again.
How to store cooked polenta?
It is best to store polenta in a container in the refrigerator. It is also possible to keep polenta fresh in the freezer for months.
What to do with leftover polenta?
Once the polenta has cooled down, it can no longer be made creamy. But you can easily make something else out of it: put the warm, leftover polenta in a container and let it cool in the fridge. Then take it out of the container (now the polenta is solid as a block), slice it and fry the slices in a pan until crispy.
How long does polenta keep fresh?
In the refrigerator, polenta will certainly stay fesh for 4-5 days or longer.
What to serve with polenta:
- vegan jackfruit goulash
- fried mushrooms
- vegetables
- peperonata (Italian dish made from peppers) or caponata
- a vegan meat alternative with delicious sauce
- as an alternative to mashed potatoes or rice
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
How to make creamy polenta (vegan)
Ingredients
- 250 ml vegetable broth or water with a vegetable stock cube
- 250 ml vegan milk unsweetened
- 120 g corn meal / polenta
- 2 tbsp olive oil
- salt, pepper and other herbs
Instructions
- Bring water and vegan milk to a boil in a high saucepan, add salt and olive oil.
- Stir in the cornmeal slowly with a whisk. Keep stirring until the polenta is firm.
- Then let the polenta simmer lightly and slowly, stirring again and again with a wooden spoon. This process takes about 20-25 minutes. If the polenta becomes too hard, add some water and stir well.
- Serve the polenta hot, preferably with freshly chopped parsley.
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