Vegan Moroccan-Spiced Corn Polenta

Total time35 min

Prep time10 min

Cook time25 min

This warmly spiced polenta is built on a fragrant base of cumin, coriander, smoked paprika, cinnamon, and turmeric, whisked into a steady stream of coarse cornmeal until it turns silky and thick. A slow, patient stir over low heat gets that classic pull-away-from-the-pan texture, so every spoonful is creamy without being gluey. Garlic-infused oil adds savory depth, while a finish of bright lemon juice, sliced scallion greens, and fresh cilantro keeps the bowl lively and fresh. It's the kind of cozy, spoonable dish that works as a side or a light main, and it's a solid pick for a plant-based table. Serve it hot, straight from the pot, for the best creamy consistency.

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 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.
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 coarse-ground cornmeal (polenta)
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
¼ tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp cayenne pepper (optional)
¾ tsp salt, plus more to taste
2 tbsp garlic-infused oil, divided
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.
¼ 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.
3 scallions, green tops only, thinly sliced
2 tbsp fresh cilantro, roughly chopped (optional)
1 tsp lemon juice

Instructions

1
Combine the water and chicken broth in a medium saucepan and bring to a boil over medium-high heat.
2
Whisk in the cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne (if using), and salt. Reduce the heat to medium-low.

Want the full recipe?

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