Vegan Polenta Recipe

Corn Grits
Drbouz/E+/Corn Meal
Ratings (26)
  • Total: 26 mins
  • Prep: 1 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
170 Calories
5g Fat
26g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Are you wondering how to make a vegan polenta? Here's how. It's quick and easy, and you can enjoy it as a hot, creamy dish in under 30 minutes, or chill it to make a polenta loaf to use as the base of other recipes.

I like to eat a creamy quick homemade vegan polenta for breakfast because I often have cornmeal and the other ingredients on hand. Add as much vegan margarine as you'd like, if you're not worried about your vegan polenta being low-fat, too.

See more ways to prepare a delicious vegetarian polenta and for ideas on how to use up leftover polenta.


  • 4 cups water or vegetable broth

  • 1 cup cornmeal
  • 1/2 tsp garlic powder
  • 3 tbsp nutritional yeast
  • 1/4 cup soy milk
  • 1-2 tbsp vegan margarine
  • salt and pepper, to taste

Steps to Make It

  1. Bring water or vegetable broth to a slow simmer. Stir in the cornmeal.

  2. Cook over low heat for 15 minutes, stirring frequently and scraping the bottom to avoid burning the cornmeal mixture.  If it starts to clump, add a little water at a time to thin it.

  3. The cornmeal is done when it is smooth and thick.

  4. If you want creamy polenta, stir in soy milk and remaining ingredients (garlic powder, nutritional yeast, vegan margarine, salt, and pepper) before removing the pan from the heat.

  5. If you don't want creamy polenta, omit the soy milk and add only the garlic powder, nutritional yeast, and the desired amount of vegan margarine, salt, and pepper.

  6. Serve as is for a creamy polenta dish. For a thick polenta loaf, press it into a lightly greased loaf pan and chill until firm.

  7. Enjoy your vegan polenta.

This recipe makes four servings, so if you are solo, you are likely to have leftover polenta after enjoying it for breakfast. That's no problem as there are many ways to use it and it will keep well in the refrigerator for a few days. Here are some ideas for using the leftover polenta.

Pan-Fried Polenta with Olives: Fry thick polenta to toast it and serve it topped with olive tapenade, caponata, vegan cheese, or a balsamic-based tomato sauce. You can arrange it on a platter with a variety of toppings as an appetizer plate for a party, potluck, or luncheon.

Vegan Chili and Polenta Casserole: If you have leftover creamy polenta, you can spread it over chili and bake it as a casserole. This casserole is a family-pleasing dish that is ideal for a winter meal or to take to a summer potluck.