There’s a kind of quiet magic in a pot of slowly simmered polenta. Just cornmeal, water, and a little care — and suddenly you have a dish that feels both humble and deeply satisfying. This dairy-free version stays true to the heart of traditional polenta: warm, creamy, and endlessly adaptable.
While classic recipes often rely on butter or cheese, this version proves that richness and flavor can come from plant-based ingredients just as easily. With a touch of plant-based butter and a sprinkle of dairy-free Parmesan-style cheese, you get the same smooth texture and savory depth — perfect for any table, whether you’re cooking for one or feeding a crowd.
But what really sets polenta apart is its versatility. Serve it soft and spoonable as a base for roasted vegetables, braised mushrooms, tomatoey beans, or whatever’s in your fridge. Let it cool and set, then slice and pan-fry it for crispy edges and a golden crust — ideal for layering, topping, or just enjoying on its own. It’s equally at home in a casual weeknight dinner or as part of a more elaborate spread.
No matter how you serve it, this polenta is about simplicity, and flexibility — a reminder that even the most basic ingredients can create something truly satisfying.
Ingredient Spotlight
Recipe
Serves 6
6 oz. (170g) medium or fine cornmeal (polenta)
2 tbsp. plant-based butter (We like Miyokos)
1 tbsp. plant-based Parmesan cheese, grated
How to Prepare
For firm polenta, use 32 fl oz. (960ml) water; for soft polenta, use 40 fl oz. (1.2L) water.
Bring water to a boil in a medium saucepan. Add 1 tsp. salt. Gradually pour in cornmeal, stirring constantly.
Lower the heat to a gentle simmer. Cook for 45 minutes, stirring every 10 minutes. Thin with up to 8.1 fl oz. (240ml) water if it gets too thick.
Taste to ensure grains are fully cooked. Adjust seasoning with salt and pepper. Stir in plant-based butter and serve immediately topped with plant-based Parmesan.
