creamy vegetable polenta with green beans, radish, and sprouts

Plant Based Creamy Vegetable Polenta.

Polenta (aka ground up corn) is truly one of my favorite dishes. It’s delicious, easy, and cheap. There’s a misconception polenta takes forever to make, but it’s surprisingly very simple and requires little effort.

creamy vegetable polenta with green beans, radish, and sprouts

Creamy Polenta

Polenta is traditionally made with milk and cheese, this vegan version doesn’t contain any dairy yet still achieves a super creamy and fluffy texture. It’s also low FODMAP, so for anyone who suffers from high FODMAP foods, you will definitely want this meal in your arsenal. Here’s exactly how to make it:

  1. Blend your raw polenta in a blender or food processor. If your polenta is already pretty fine you can skip this step. I like my polenta extra creamy which is why I take this step, but it’t not necessary.
  2. Bring three cups of salted water to a boil.
  3. Start whisking the water while you pour in a slow, steady stream of the polenta. Whisking the water ensures there will be no lumps.
  4. Add in a cup of any plant based milk (I used oat) and continue whisking until the polenta starts to thicken. The goal is to avoid lumps!
  5. Turn the heat to low and cover your saucepan. Stir every 5 minutes for 30 minutes. You don’t need to stir vigorously, just a quick stir to, again, avoid any lumps forming.
  6. After 30 minutes your polenta should no longer be gritty, but make sure to taste it. If it’s still gritty, let cook covered for another five minutes.
  7. Mix the seasoning into the polenta and stir it all in. You can use vegan cheese here, but I just used a little nutritional yeast and that was enough for me.
  8. Remove from heat but keep covered. Set aside until you’re ready to plate!
creamy vegetable polenta with green beans, radish, and sprouts

{Related Recipes: If you like this recipe you’ll love my MUSHROOM POLENTA.}

creamy vegetable polenta with green beans, radish, and sprouts

Creamy Vegetable Polenta

Yield: 2 people
Vegan and Low FODMAP creamy vegetable polenta.
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Ingredients

Polenta

  • 1 cup polenta, I used Bob's Red Mill
  • 3 cups water
  • 1 cup plant based milk
  • ½ tsp onion powder
  • ½ tsp paprika
  • ¾ tsp garlic powder
  • ½ tsp dried basil
  • ½ tsp sea salt
  • 2 tbsp nutritional yeast
  • ¼ tsp fresh cracked pepper

Veggies

  • 2 tbsp olive oil
  • 1 cup green beans
  • ¾ cup green peas
  • 2-3 radish, thinly sliced
  • micro cilantro, topping

Instructions
 

  • Blend your polenta in a food processor or blender until super fine. Bring the three cups of salted water to a boil. Whisk your water while slowly pouring in the polenta. Make sure not to pour too fast and whisk continuously to avoid lumps.
  • Switch the heat to low and add in the cup of plant based milk. Continue stirring until the polenta begins the thickening process. Keep covered and stir every five minutes for 30 minutes. If after 30 minutes it's still gritty, continue cooking and stirring.
  • Mix the seasoning into the polenta and stir. Remove from heat and keep covered.

Veggies

  • Add olive oil to a pan. Once hot, add the green beans. Stir every couple minutes or so. Let them cook until they start to brown. Add in the peas and cook for a few more minutes.
  • Once your polenta is hot, divide between two bowls. Top with the green beans and peas, chopped radish, fresh cracked pepper, and micro cilantro.
Author: Annie Kimmelman