Vegan Creamy Polenta
Creamy, comforting, and surprisingly rich, this polenta gets its luxurious texture from a combination of full-fat coconut milk and vegetable broth — no dairy required. The coconut milk brings a subtle body that makes every spoonful feel indulgent, while nutritional yeast adds a savory, almost cheesy depth that's completely plant-based. Vegan butter stirred in at the end gives the finished dish a glossy, restaurant-worthy finish that's hard to believe comes together in under 30 minutes. Coarse-ground polenta (not instant) is the key here — it takes a little more stirring, but the payoff is a soft, spoonable consistency that holds up beautifully in the bowl. This recipe serves four and is straightforward enough for a weeknight but impressive enough to anchor a dinner party spread. A scatter of fresh chives on top adds a pop of color and a mild oniony bite that ties everything together. Serve it immediately while it's at its silkiest best.
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Learn more →Ingredients
4 servings
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp kosher salt, plus more to taste
- 1 cup coarse-ground polenta (not instant)
- 2 tbsp vegan butter
- 3 tbsp nutritional yeast
- ½ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Combine the vegetable broth, coconut milk, and 1 tsp kosher salt in a large saucepan over medium-high heat, whisking to blend, until the mixture just comes to a boil.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the polenta into the liquid in a slow, steady stream to prevent lumps from forming.
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