Creamy Vegan Polenta

Creamy Vegan Polenta

While traditional Italian polenta is typically finished with butter and grated Parmesan, the porridge-like texture of simmered cornmeal makes for a dish that’s creamy and comforting without dairy. This recipe uses a few tablespoons of vegan butter (any kind will do) to lend richness, and substitutes nutritional yeast for Parmesan. Use the nutritional yeast sparingly: The right amount beautifully mimics the nutty, fragrant flavor of Parmesan, but use too much, and it can overpower. This dish is a versatile side, but can easily be turned into a main, like this creamy vegan polenta with mushrooms and kale, with the addition of sautéed or roasted vegetables.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes.
  2. Step 2

    Off the heat, stir in the butter and nutritional yeast and season to taste with salt and black pepper. Serve immediately. (Leftover polenta can be reheated over medium-low heat with a splash of broth or water.)