Classic Creamy Polenta (No Oil No Dairy)
Servings: 4 servings
Calories:
Classic Creamy Polenta is a rich, comforting Italian dish made simply with cornmeal, water or broth, and salt—no oil needed. Slow-cooked to a velvety texture and add nutritional yeast for a cheesy touch. Enjoy as a side or hearty base that pairs beautifully with savory toppings like sautéed mushrooms, roasted vegetables, or fresh herbs. Enjoy it as a deliciously simple side or a hearty base for your favorite meals.
Print Recipe
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
Note: Polenta will thicken as it sits. If you are not serving it immediately, you can reheat it by whisking in more water or plant-based milk to make it smooth and creamy again.
