This Vegan Garlic Rosemary Polenta is flavored with rosemary and garlic for a flavorful, creamy side dish. Vegan, vegetarian, gluten free, and dairy free.
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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.
What 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.
If you have any leftover polenta, it is great in stuffed mushrooms! Click here for our Garlic Rosemary Polenta Stuffed Mushrooms recipe, also vegan!
- 4 cups vegetable stock
- 4 cloves garlic minced
- 1 Tablespoon dried rosemary
- 1 cup polenta (cornmeal)
- 1 teaspoon salt
- 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.
1 thought on “Vegan Garlic Rosemary Polenta”
this was so good! very unexpected and easy