Vegan Creamy Balsamic Maple Polenta

Total time40 min

Prep time10 min

Cook time30 min

Coarse-ground polenta simmers low and slow until it turns thick, glossy, and impossibly creamy, the kind of texture that pools softly in a bowl and holds a spoon standing up. While it cooks, balsamic vinegar and pure maple syrup reduce down into a deep, glossy glaze with just a touch of garlic warmth, thickening until it coats a spoon in a rich ribbon. A pinch of red pepper flakes adds a quiet kick if you want it, balancing the glaze's sweet-tart edge. Once the polenta reaches that pull-away-from-the-pan stage, it's finished with black pepper and spooned into bowls, then drizzled generously with the balsamic maple glaze. A scatter of fresh scallion greens on top adds color, crunch, and a little sharpness to cut through all that creaminess. It's a comforting, restaurant-worthy bowl that fits easily into a vegan spread, whether you're serving it as a side or making it the main event.

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Ingredients

4 servings

For the polenta

4 cups water
1 cup chicken broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.
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Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp kosher salt
1 cup coarse-ground polenta (not instant)
2 tbsp unsalted butter
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.
¼ tsp black pepper

For the balsamic maple glaze

⅓ cup balsamic vinegar
3 tbsp pure maple syrup
1 tsp garlic-infused olive oil
1 pinch red pepper flakes (optional)

For serving

3 scallions, green tops only, thinly sliced

Instructions

1
Combine the water, chicken broth, and salt in a medium saucepan and bring to a boil over high heat.
2
Reduce the heat to medium-low. While whisking constantly, pour the polenta into the liquid in a slow, steady stream. Continue whisking for 2 minutes until no lumps remain, then switch to a wooden spoon.

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