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Vegan Garlic Rosemary Polenta

5 from 1 vote

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This Vegan Garlic Rosemary Polenta is flavored with rosemary and garlic for a flavorful, creamy side dish.  Vegan, vegetarian, gluten free, and dairy free.

Vegan Garlic Rosemary Polenta is a fast and simple Italian side dish recipe ready in less than 30 minutes made from cornmeal. Vegan, vegetarian, gluten free, dairy free. Quick and easy recipe. #polenta #veganrecipe #veganitalianThis Vegan Garlic Rosemary Polenta is flavored with rosemary and garlic for a flavorful, creamy side dish.  Vegan, vegetarian, gluten free, and dairy free.

Vegan Garlic Rosemary Polenta is a fast and simple Italian side dish recipe ready in less than 30 minutes made from cornmeal. Vegan, vegetarian, gluten free, dairy free. Quick and easy recipe. #polenta #veganrecipe #veganitalianThis post contains affiliate links.

I have been intrigued with polenta for a while now, but found that most polenta I would get out was rather thick and lacking flavor.  The thick, gloopy blobs of polenta were never very appetizing to me.  I decided to tackle making some on my own to control the consistency and flavors, and now I am hooked! 

Vegan Garlic Rosemary Polenta is vegan, vegetarian, gluten free, and dairy free which makes it a great base recipe for dietary restrictions.  It is great just as-is, or you can add your favorite toppers like sauteed vegetables, a fried egg, or meats if desired.

Vegan Garlic Rosemary Polenta is a fast and simple Italian side dish recipe ready in less than 30 minutes made from cornmeal. Vegan, vegetarian, gluten free, dairy free. Quick and easy recipe. #polenta #veganrecipe #veganitalianWhat is polenta?

Polenta is similar to grits.  It is cornmeal that is mixed with hot water or stock and various flavors like herbs, cheese, and spices.  You can make it as thick or thin as you like by adding more and less liquid.  No need to but a literal polenta in the store, you can just buy cornmeal!

 

To make Vegan Garlic Rosemary Polenta, first simmer the vegetable stock with the rosemary and garlic.  This will help to infuse more of the flavor into the broth and polenta itself which is especially important since we are not using any dairy for flavor. Next, add the cornmeal and whisk to combine.  Cook for 10 minutes for the moisture to absorb.  Season to taste with salt, black pepper, or more rosemary.  Add more stock or water if you want the polenta to be thinner.  That’s it!  So simple.

Vegan Garlic Rosemary Polenta is a fast and simple Italian side dish recipe ready in less than 30 minutes made from cornmeal. Vegan, vegetarian, gluten free, dairy free. Quick and easy recipe. #polenta #veganrecipe #veganitalianIf you have any leftover polenta, it is great in stuffed mushrooms!  Click here for our Garlic Rosemary Polenta Stuffed Mushrooms recipe, also vegan!  

Vegan Garlic Rosemary Polenta is a fast and simple Italian side dish recipe ready in less than 30 minutes made from cornmeal. Vegan, vegetarian, gluten free, dairy free. Quick and easy recipe. #polenta #veganrecipe #veganitalian

Vegan Garlic Rosemary Polenta is a fast and simple Italian side dish recipe ready in less than 30 minutes made from cornmeal. Vegan, vegetarian, gluten free, dairy free. Quick and easy recipe. #polenta #veganrecipe #veganitalianVegan Garlic Rosemary Polenta is a fast and simple Italian side dish recipe ready in less than 30 minutes made from cornmeal. Vegan, vegetarian, gluten free, dairy free. Quick and easy recipe. #polenta #veganrecipe #veganitalian

Vegan Garlic Rosemary Polenta

This Vegan Garlic Rosemary Polenta is flavored with rosemary and garlic for a flavorful, creamy side dish.  Vegan, vegetarian, gluten free, and dairy free.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Keyword: 30 Min or Less, Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 165kcal

Ingredients

Instructions

  • Add the stock, garlic, and dried rosemary to a medium pot.
  • Bring the stock to a simmer over medium heat. Let simmer for 10 minutes for the flavors to combine. (If boiling too rapidly, turn heat down. If not simmering, turn heat up).
  • Add the cornmeal and whisk to combine. Cover and let cook over medium heat for approximately 10 minutes.
  • Stir the polenta again. At this point, continue adding more stock or water if you want a smoother, thinner polenta. If too thin, continue cooking with the lid off.
  • Season to taste with the salt, black pepper, or additional rosemary. Serve immediately.

Notes

If you have any leftover polenta, it is great in stuffed mushrooms!  Click here for our Garlic Rosemary Polenta Stuffed Mushrooms recipe, also vegan!
Polenta is cornmeal.  No need to buy the literal polenta in the grocery store, just grab some cornmeal instead!

Nutrition

Calories: 165kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1523mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
By on May 6th, 2019

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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