This creamy gluten-, soy-, and nut-free dish will really set up once it’s cooled. Store for a few days, cut into squares, and fry, bake, or grill to your liking.
Serves 4 to 6
What You Need
2 tablespoons vegan margarine, divided
3 large leeks (white and pale green parts only), diced
2 cups water, plus more if needed
2-1/4 cups vegetable broth
1 cup coarse cornmeal
1/2 to 3/4 cup non-dairy milk
1 teaspoon salt, as needed
Freshly ground black pepper, to taste
What You Do
1. In a 4-quart saucepan over medium heat, melt 1 tablespoon margarine. Add leeks and stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
2. Add water and broth, cover, and bring to a boil. Slowly pour in polenta, whisking simultaneously to prevent clumps.
3. Reduce heat to medium-low, cooking until mixture is thick and creamy. With a wooden spoon, continue stirring, adding 1/2 cup non-dairy milk while cooking. Add 3/4 teaspoon salt. Add remaining 1/4 cup non-dairy milk and remaining 1/4 teaspoon salt as necessary until mixture is creamy.
4. Remove saucepan from heat and stir in remaining tablespoon of vegan margarine and season with salt and pepper. Serve Warm.
Chef’s Tip: The chewy texture of mushrooms is a great foil to the polenta. Slice up some brown cremini, shittake, or porcini, sauté in olive oil and tamari, and add to the top of each serving of polenta.
Photo: Kayla Coleman
Recipe courtesy of The 30-Day Vegan Challenge.
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