Vegan Polenta Crostini
These golden, pan-fried polenta rounds are the kind of appetizer that disappears from the platter before you even sit down. Coarse-ground polenta is cooked low and slow with vegetable broth, then finished with vegan butter and nutritional yeast for a rich, savory depth that tastes far more indulgent than the ingredient list suggests. After chilling and setting firm, the polenta gets cut into rounds and fried in olive oil until each side is genuinely crisp — no soggy bites here. The topping is where things get really good: blistered cherry tomatoes and creamy white beans are sautéed with garlic and red pepper flakes into a quick, punchy mixture that's hearty enough to make this feel like a real meal rather than just a snack. Fresh torn basil and an optional drizzle of balsamic glaze pull everything together with brightness and a little sweetness. This recipe makes 6 generous servings, so it's a natural fit for dinner parties, holiday spreads, or any time you want to put something impressive on the table without spending all day in the kitchen. Every single component is built from straightforward pantry staples, so there's no hunting for specialty products or worrying about hidden animal-derived ingredients.
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup vegetable broth
- 1 cup coarse-ground polenta (not instant)
- 1 tsp kosher salt
- 2 tbsp vegan butter
- 2 tbsp nutritional yeast
For the topping
- 1 ½ cups cherry tomatoes, halved
- 1 can (15 oz) white beans, drained and rinsed
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For frying
- 2 tbsp olive oil, for frying
For serving
- ¼ cup fresh basil leaves, torn
- 1–2 tsp balsamic glaze (optional)
Instructions
- 1
Lightly oil a 9x13-inch baking dish. Bring the water and vegetable broth to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and slowly whisk in the polenta and 1 tsp kosher salt in a steady stream.
- 2
Cook the polenta, stirring frequently with a wooden spoon, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 20–25 minutes. Remove from heat and stir in the vegan butter and nutritional yeast until fully incorporated.
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