Vegan Classic Polenta

Total time40 min

Prep time5 min

Cook time35 min

Creamy, coarse-ground cornmeal simmers low and slow, whisked into a silky base and stirred patiently until it pulls clean away from the pan sides — that's the real test for perfectly cooked polenta. Coarse-ground cornmeal gives it its signature texture: hearty, slightly toothy, and comforting in a way that smooth versions never quite achieve. A few cracks of black pepper finish it off with just the right amount of bite. Spooned hot into bowls, it turns into the kind of cozy, do-it-all side that soaks up sauces, roasted vegetables, or a simple drizzle of good olive oil. It's a simple, satisfying dish to add to a vegan table, whether you're serving it as a base for a hearty stew or eating it straight from the bowl with a spoon.

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Ingredients

4 servings

4 cups water
1 cup whole milk
Planet Oat Oatmilk Original - 52 fl oz Chobani Original Oatmilk - 52 fl oz Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz Califia Farms Dairy Free Extra Creamy OatMilk 48 FL OZ
See all
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tsp kosher salt
1 cup coarse-ground cornmeal (polenta)
3 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
freshly ground black pepper, to taste

Instructions

1
Combine the water, milk, and salt in a large heavy-bottomed saucepan and bring to a boil over medium-high heat.
2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.

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