Vegan Creamy Greek Oregano Polenta

Total time30 min

Prep time5 min

Cook time25 min

Golden, coarse-ground polenta gets whisked low and slow until it turns thick and glossy, that patient stirring being the real secret to its irresistibly creamy texture. Garlic-infused olive oil and dried Greek oregano work through the base, giving it a savory, herby depth that feels distinctly Mediterranean in every spoonful. A finishing drizzle of extra-virgin olive oil and a scatter of fresh scallion greens add brightness and a little crunch right before serving. It's a comforting bowl that spoons up warm and velvety, equally at home as a simple weeknight side or the base for a heartier vegetable topping. This one's a great pick for a plant-based table, delivering all that classic creamy, cheesy-tasting comfort without missing a beat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 cups 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.
See all
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 cup water
1 cup coarse-ground polenta (not instant)
½ tsp salt, plus more to taste
2 tbsp garlic-infused olive oil
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.
1 ½ tsp dried greek oregano
¼ tsp black pepper

For serving

2 tbsp scallion green tops, thinly sliced (optional)
1 tsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
2
Reduce the heat to medium-low. Add the salt, then pour in the polenta in a slow, steady stream, whisking constantly to prevent lumps from forming.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!