Recipes › Main Course › Vegan Polenta Recipe

Vegan Polenta Recipe

Recipe by Pedro M. A. Neves

This creamy vegan polenta recipe transforms humble cornmeal into a luxurious Italian comfort dish, enriched with nutritional yeast and plant-based butter for depth and richness. Topped with a vibrant tomato ragù studded with mushrooms and fresh herbs, it delivers authentic northern Italian flavors in a completely plant-based form. Silky, warming, and deeply satisfying, this polenta makes an elegant main course for any table.

Ingredients

• 240 ml (1 cup) whole milk alternative (oat or almond milk)
• 960 ml (4 cups) vegetable broth
• 100 g (¾ cup) polenta cornmeal (cornmeal, not instant)
• 60 g (4 tablespoons) vegan butter
• 40 g (⅓ cup) nutritional yeast
• 5 ml (1 teaspoon) sea salt
• 2 ml (½ teaspoon) white pepper
• 400 g (14 oz) crushed canned tomatoes
• 250 g (8 oz) mixed mushrooms, finely diced
• 3 cloves garlic, minced
• 30 ml (2 tablespoons) olive oil
• 10 ml (2 teaspoons) balsamic vinegar
• 5 ml (1 teaspoon) dried oregano
• 2 ml (½ teaspoon) dried thyme
• 15 g (¼ cup) fresh flat-leaf parsley, chopped
• Fleur de sel for finishing

Instructions

1. Pour vegetable broth and plant-based milk into a large heavy-bottomed pot and bring to a boil over medium-high heat. Add salt.

2. Reduce heat to medium and slowly pour polenta into the hot liquid while whisking constantly to prevent lumps from forming. Whisk for 2-3 minutes until the mixture thickens slightly.

3. Lower heat to medium-low and continue stirring the polenta frequently with a wooden spoon for 25-30 minutes, until it pulls away from the sides of the pot and reaches a creamy, porridge-like consistency.

4. While polenta cooks, heat olive oil in a separate large skillet over medium-high heat. Add diced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to color.

5. Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in crushed tomatoes, balsamic vinegar, oregano, and thyme. Simmer for 12-15 minutes, stirring occasionally, until the ragù thickens and flavors meld.

6. Remove polenta from heat and stir in vegan butter and nutritional yeast until fully incorporated and the mixture is smooth and creamy. Taste and adjust seasoning with salt and white pepper.

7. Divide the polenta among four serving bowls, creating a slight well in the center of each portion with the back of a spoon.

8. Spoon the warm mushroom ragù over each polenta portion, allowing it to pool slightly in the center. Garnish generously with fresh parsley and a pinch of fleur de sel.

Substitutions

• Replace nutritional yeast with 40 g of finely grated vegan Parmesan-style cheese for a sharper, nuttier flavor.
• Substitute mushrooms with diced zucchini, eggplant, or bell peppers for a lighter, vegetable-forward ragù.
• Use aquafaba (3-4 tablespoons) whisked with plant-based milk as a replacement for the full amount of milk alternative for extra creaminess.
• Replace balsamic vinegar with red wine (15 ml) for deeper savory notes in the ragù.

Tips

• Stir the polenta regularly and thoroughly during cooking; unattended polenta can scorch on the bottom and develop lumps. A heat diffuser can help distribute heat evenly.
• The polenta will continue to thicken as it cools; if it becomes too thick after cooking, whisk in additional warm broth or milk (15-30 ml at a time) to reach the desired consistency.
• For a chunkier ragù with more textured depth, tear mushrooms by hand rather than dicing them, creating uneven pieces that caramelize differently.
• Make the ragù up to 2 days ahead and refrigerate; reheat gently over low heat, adding a splash of broth if it has thickened too much.

Polenta is a cornerstone of northern Italian cuisine, particularly in Piedmont, Veneto, and Lombardy, where it has sustained communities for centuries as an affordable, nourishing staple. Traditionally prepared with butter, cheese, and sometimes meat or game ragù, this vegan adaptation honors the dish's humble roots while respecting modern plant-based values, maintaining the silken texture and profound comfort that made polenta beloved across Italy.

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