Though you might be expecting Parmesan, this vegan polenta relies on a combination of simple ingredients for its creamy texture and spot-on flavor. Even the buttery consistency of the leeks contributes to the luxury of this dish.

This creamy vegan polenta recipe is a sample from The 30-Day Vegan Challenge by Colleen Patrick-Goudreau. You might know Colleen from her top-selling cookbooks, The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan, but she is venturing into multimedia with The 30-Day Vegan Challenge.

As pictured below, vegan polenta pairs beautifully with the chewy texture of sauteed mushrooms. Colleen recommends slicing some cremini, shitake, or porcini mushrooms, and then sautéing them in a little olive oil with some tamari. Use the cooked mushrooms as a hearty garnish on the vegan polenta.

If you happen to have any leftovers, then you are in for a treat. Polenta sets up as it cools, so you can pour any leftovers into a baking dish and store it in the refrigerator overnight or for a couple of days. To serve, simply cut the vegan polenta into squares and saute, bake, or grill it. I like it topped with a simple chunky tomato sauce for lunch, but you can also use small squares of the polenta for party appetizers!

Special Diet Notes: Creamy Vegan Polenta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

