Classic Creamy Polenta
Classic Creamy Polenta converted to a Whole Food Plant-Based version turned out to be easier than I expected. This dish lies in the heart of Italian cuisine and has been cherished for centuries, celebrated for its versatility and comforting simplicity: polenta.
November 11, 2024
Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
Surprisingly, I never grew up with polenta—it wasn’t served at my Italian American family’s table or at any of my aunts’ gatherings. Curious about why, I reached out to my family for answers. If anyone could shed some light on this, I knew it would be my sister, Carol Ann. I wish I could tell you she shared a sweet story, but alas, she had no idea. Wah, wah, wah… I was totally crushed. I had hoped for a charming tale to tell. We then proceeded to convince ourselves that our parents ate so much as kids who basically immigrated from Italy, that in raising Italian American children, they put to the side some of these dishes that reminded of the harder times they themselves had growing up.
Are Grits and Polenta the Same ?
Still, for me, there’s something comforting about tucking into a warm bowl of creamy cornmeal porridge, be it grits or polenta, when the temperature chills. Grits and polenta are both made from coarsely ground cornmeal (typically yellow for polenta and white for grits) that’s simmered until starchy and tender, but they aren’t exactly the same.
The main differentiator between grits and polenta is typical preparation. Grits are often cooked in water and/or milk and can be served plain, sweetened, or enriched with butter and cheese. It’s a common Southern offering for breakfast (a kin to oatmeal) or as a side. Polenta, on the other hand, is often cooked in water or stock and served with hearty braises and meats in Italian cuisine.
Both grits and polenta are sold in “instant” varieties too. Instant grits and polenta have a softer, pastier texture than their traditional counterparts, but they still make satisfying additions to weeknight dinners.
Traditional Polenta
Traditional polenta is a classic Italian dish with origins in the northern regions of Italy, particularly in areas like Lombardy, Veneto, and Friuli. Made primarily from coarse ground yellow or white cornmeal, polenta was originally a staple for rural, working-class Italians and has a history that dates back to Roman times when it was made with grains like farro or barley.
Polenta can be served soft and creamy, similar to porridge, or it can be allowed to cool and set into a firmer consistency. The firm version can then be sliced and grilled, baked, or fried for a slightly crisp exterior. These firm slices can be used as a foundation for an appetizer.
Traditional polenta pairs beautifully with hearty, rich dishes like stews and is often topped with ingredients like sautéed mushrooms, a ragu, or tomato-based sauce. It can also be a side for grilled vegetables or enjoyed on its own.
Sweet Polenta
Oh and one last thought. Yes, sweet polenta is a delicious variation! Instead of being served as a savory dish, sweet polenta is often cooked with milk or a plant-based milk, sweetened with sugar, honey, or maple syrup, and sometimes flavored with vanilla, cinnamon, or lemon zest. Once thickened, it can be served warm like a creamy porridge or chilled and set into a sliceable dessert.
Sweet polenta can be topped with fresh or poached fruit, nuts, or a drizzle of syrup, making it a unique and comforting breakfast or dessert. Some regions in Italy, such as Lombardy, even serve sweet polenta with flavors like chocolate or berries for a decadent twist.
Grocery List
Produce
–
Pantry
cornmeal
nutritional yeast flakes
garlic granules powder
onion granules
Misc
salt
water, vegetable stock and or plant-based milk
Add-Ins and Substitutions
Adding spices to polenta can enhance its flavor and make it more versatile for different dishes. Here are some great spices and herbs you can add:
Herbs and Spices for Savory Polenta:
- Lemon Zest or Juice: Adds brightness and a slight tanginess.
- Basil: Fresh or dried, it adds a classic Italian flavor.
- Oregano: Perfect for a Mediterranean touch.
- Parsley: Fresh parsley adds a clean, herbal note.
- Thyme: Adds a subtle earthiness.
- Chives: Fresh chives offer a mild onion flavor.
- Rosemary: Use sparingly for a pine-like aroma and flavor.
- Red Pepper Flakes: For a hint of heat.
Herbs and Spices for Sweet Polenta:
- Cinnamon: Adds warmth and sweetness.
- Nutmeg: A little goes a long way in providing a warm, nutty flavor.
- Vanilla Extract: Enhances sweetness and adds a creamy note.
- Maple Syrup or Agave: For natural sweetness.
- Lemon Zest: Adds a fresh, citrusy note.
- Cardamom: Provides a unique, aromatic flavor.
Blending Suggestions:
- Italian-Style Polenta: Mix garlic powder, onion powder, nutritional yeast, basil, oregano, and parsley.
- Herbed Polenta: Combine fresh herbs like chives, thyme, and rosemary with a bit of garlic and lemon juice.
- Spicy Polenta: Add red pepper flakes, garlic powder, and black pepper.
- Sweet Polenta: Blend cinnamon, nutmeg, vanilla extract, and a touch of maple syrup or agave.
Storing
One of the other great things about this recipe is you can make it ahead if you want to meal prep a bit. This will keep in the fridge for 4 – 5 days, just keep it in a good air tight sealed container to keep as fresh as possible.
Nutrition 411
Whole grain cornmeal is a nutritious and gluten-free grain. It is a fair source of thiamin, magnesium, and is also rich in vitamin B6 and folate. One serving of cornmeal (approximately 61g) provides about 4.5 grams of fiber, which promotes digestive health. Cornmeal can improve cardiovascular health and lower cholesterol levels. It’s high in selenium (about 18.9 mcg per cup, or 34% of the daily recommended value), which may reduce the risk of coronary heart disease. A 61g serving contains around 221 calories, primarily from carbohydrates (47g), which come from its high starch content. Cornmeal is relatively low in fat (2.2g per serving, mostly unsaturated) and contains only 0.3g of saturated fat. With 4.9 grams of protein per serving, cornmeal provides a comparable protein content to quinoa and more than oatmeal or couscous. Overall, cornmeal is an excellent addition to a gluten-free diet, offering essential nutrients while supporting digestive and cardiovascular health. (Trusted source.)
Nutritional Yeast sometimes referred to as “nooch”) is a species of yeast known as Saccharomyces cerevisiae, which is the same type of yeast that’s used to bake bread and brew beer (Trusted Source). However, nutritional yeast is an inactivated version, which means that, if you tried to use it to make bread or beer, it wouldn’t work well and would likely be too bitter to enjoy. It comes in both fortified and unfortified varieties. Fortified nutritional yeast is a vegan-friendly source of protein, B vitamins, and trace minerals that support optimal health. It is a very rich source of vitamin B12 — an essential nutrient that you should try to get enough of, especially if you follow a vegan diet and contains the carbs alpha mannan and beta glucan, which studies suggest may boost immunity. Nutritional yeast is shelf-stable for up to 2 years when stored properly. You can add it to many foods for a nutty, cheesy, or savory flavor, as well as extra vitamin and mineral content. (Trusted source.)
Classic Creamy Polenta (No Oil No Dairy)
Equipment
- Medium sauce pan
- Whisk
- Sturdy Spatula
Ingredients
- 1 cup stone-ground polenta
- 5 to 6 cups water, vegetable stock, or plant-based milk divided, you can also use a mixture of water, vegetable stock, and plant-based milk
- 2 to 3 tablespoons Nutritional Yeast optional for added cheesiness
- ½ teaspoon onion granules
- ¼ teaspoon garlic granules
- ½ teaspoon sea salt plus more to taste
Instructions
- In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
- In a medium pot, bring water to a high simmer. Add Nutritional Yeast, onion granules, garlic granules and salt. Start with 5 cups of water and then add more to desired level of creaminess. If you are going to cook and slice then pan sear at a later time use less water.
- Slowly whisk in the polenta. Add ½ cup more liquid and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
- Cover and let stand for 5 minutes. Add more water or stock to desired level of creaminess.
- Season to taste and serve hot.
Notes
More Cornmeal PF Recipes
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