Creamy Vegan Polenta Recipe (2024)

FAQs

Why is my polenta not creamy? ›

The 45 minutes of cooking time is crucial. I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth.

In Italy it is often made with various ingredients, including cornmeal, ground rice, buckwheat, and chestnut flour. Here in North America, it is generally made exclusively with coarsely ground cornmeal. Think of polenta as an Italian version of grits! But made with yellow corn instead of the white corn of grits.

The Liquid

In Italian cooking, polenta is made with water. Some more Americanized recipes will prompt you to start with milk or stock, but (in my opinion) they are wrong. Hydrating your polenta with water will allow the flavor of the corn to shine, and it will allow each individual grain to absorb salt more readily.

Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.

It's normal to have black specks in your polenta. During processing, the corn kernel germ gets ground into the cornmeal. It's typically a darker colour, so it leaves behind black flakes. Why is my polenta gummy?

Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta. Try pairing it with roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower, with grilled mixed vegetables or zucchini, or with sautéed mushrooms.

(Which is why some recipes for polenta dictate that the constant stirring is truly necessary only at the beginning and then intermittently.) Placing the pot in an oven surrounds it with a uniform, unvarying temperature. When the temperature is constant, the stirring need not be.

Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

Why do Italians eat polenta? ›

Made with coarse stone-ground cornmeal, polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish.

Polenta is a healthy gluten-free grain and good source of antioxidants that help protect your eyes and reduce your risk of certain chronic diseases. It shouldn't negatively affect your blood sugar levels as long as you stick to a reasonable portion size.

Spoon steamed or cooked veggies over hot polenta. Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice including meats, cheese, lentils and legumes.

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

If the polenta is too runny for you, or the grits need another 15-20 minutes, give it any more necessary time in the oven and a finishing whisking.

Be vigilant, and keep adding liquid and stirring until polenta is cooked through, tasting along the way. If your polenta is too gritty and forces you to chew on pebbly grains, add water and keep it going.

Gradually whisk in the cornmeal, stirring until mixed. Adjust heat to low and whisk or stir cornmeal mixture vigorously and constantly until the meal is thoroughly cooked and thickened, about 15 minutes longer.

It'll thicken as it sits.

Cooked polenta thickens quickly, so if you don't plan to eat it right away, you'll likely need to thin it before you serve it. Reheat the thickened polenta on the stove over low heat, adding more water or olive oil, as needed, to thin it to your desired consistency.