Creamy Vegan Polenta Recipe with Greens
This vegan polenta recipe with greens is a comforting, easy-to-make dish that’s perfect for any meal. The creamy polenta pairs perfectly with the savory mushrooms, tender spinach, and hearty beans, making it a satisfying and balanced option. Packed with plant-based protein, fiber, and nutrients, it’s a dish you’ll really love. Plus, it’s also super delicious and nutritious!
Whether you’re cooking dinner on a busy weeknight or want something cozy for the weekend, this recipe has you covered. What’s great about this dish is how flexible it is. You can swap the spinach for any greens you like, or use whatever beans you have on hand. The polenta acts as a delicious base that’s ready to be topped with all sorts of flavors.
The combination of spinach, mushrooms, and navy beans adds a healthy boost, so you’ll feel full and energized after enjoying this gluten-free meal. If you’ve never tried polenta, this is your chance!
What Is Polenta?
Polenta is a porridge made from finely ground yellow cornmeal which is typically prepared as a savory dish but can also be sweet. It hails from northern Italy where it’s often topped with more substantial protein and vegetables to complete the meal.
If served hot, straight off the stove, it has a creamy, custard-like consistency, whereas if it’s allowed to cool, it will set and be firm enough to slice. Leftovers are fantastic pan-fried, deep-fried, baked, or grilled.
Grits vs Polenta
Grits are essentially the southern answer to the same query, creating boiled corn pudding as an affordable, savory staple. The difference is that grits are typically made using white dent corn (or hominy) whereas polenta is made from finely ground yellow sweet corn. They taste and look subtly different, but in a pinch, can be swapped interchangeably at a 1:1 ratio.
Why You’ll Love This Recipe
The incredibly comforting, savory flavors speak for themselves, but that’s just one reason why you’ll want to keep this recipe in your regular rotation. Here’s why you really need to make this recipe:
- Quick and Easy to Make. With instant polenta, this recipe comes together in no time, making it perfect for busy weeknights. You’ll have a hearty, homemade meal ready in less than 30 minutes without sacrificing flavor or nutrition.
- Creamy and Comforting. This vegan polenta recipe is wonderfully creamy, making this dish feel cozy and satisfying. It’s like a warm hug in a bowl! Pairing it with greens, mushrooms, and beans takes the comfort factor up a notch while keeping it healthy.
- Full of Flavor. Tamari, nutritional yeast, and balsamic vinegar add layers of flavor, making each bite a mix of cheesy, savory, and tangy goodness. The mushrooms bring an earthy richness that balances out the bright greens perfectly.
- Hearty but Light. Even though it’s packed with nutrients and full of flavor, this dish feels light and won’t leave you feeling weighed down. It’s filling enough to satisfy your hunger but still leaves you feeling great afterward.
Key Ingredients
The key ingredients in this vegan polenta recipe create a comforting and flavorful dish. Creamy polenta pairs perfectly with sautéed greens, offering a hearty yet wholesome meal. If you need to make adjustments, there are simple substitutions to keep the recipe flexible and just as delicious!
- Instant Polenta: Makes the dish quick and easy to prepare, giving you a creamy, satisfying base in just minutes. You can use regular polenta if you have more time, but it will take longer to cook. For a smoother texture, stir in a bit of non-dairy milk or vegetable broth while cooking.
- Nutritional Yeast: Adds a cheesy, umami flavor to the polenta without using dairy. If you don’t have nutritional yeast, you can leave it out or try adding miso paste for a similar savory flavor.
- Mushrooms: Bring a rich, earthy flavor and a meaty texture to the dish, making it more satisfying. Any type of mushroom will work, but cremini, portobello, or oyster mushrooms add the most depth. Swap with zucchini or eggplant if you’re not a fan of mushrooms,
- Tamari: Adds a salty, umami depth to the dish and is also gluten-free. You can substitute tamari with soy sauce. Coconut aminos is also a good soy-free option.
- Balsamic Vinegar: Adds a tangy sweetness that brightens up the dish and balances the richness of the polenta and mushrooms. If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar can work in a pinch, though the flavor will be less sweet.
- Navy Beans: Don’t forget the legume love! White beans are a great neutral staple that pairs beautifully with any ingredients, but don’t let that limit your creativity. Chickpeas, black beans, lima beans, and even edamame are some other excellent choices.
- Spinach: Adds a burst of green color and a healthy dose of iron, vitamins, and antioxidants. Swap spinach for kale, Swiss chard, or collard greens if you prefer heartier greens. Just be sure to cook them a bit longer if they’re tougher.
See the recipe card for full information on ingredients and quantities.
How To Make this Vegan Polenta Recipe
You’ll be hooked after making your first pot of polenta. It’s so easy, quick, and satisfying, you’ll wonder how you lived without it to begin with!
Step 1: Bring the water to a rapid boil in a medium pot over high heat. Reduce the heat to medium-high and slowly sprinkle in the polenta and dry seasonings a little bit at a time, whisking continuously. It’s critical to go slow and keep stirring to prevent lumps from forming.
Step 2: Further reduce the heat to low and switch over to a wide spatula. Continue stirring the polenta for a few more minutes to avoid any clumps.
Step 3: Cover and simmer for 15 to 20 minutes, stirring occasionally. Be sure to scrape the bottom and sides of the pan with your spatula to prevent it from sticking and burning.
If the polenta is too thick by the end of the cooking time, add a bit more water until it reaches your desired consistency.
Step 4: Meanwhile, add the onion and mushrooms to a skillet over medium heat and sauté until mushrooms release most of their moisture. If sticking occurs, add a small splash of water to deglaze the pan.
Step 5: Add the garlic, tamari, vinegar, beans, and spinach and cook for 1–2 minutes or until the spinach is thoroughly wilted.
Step 6: Serve the polenta topped with the spinach and mushroom mixture.
FAQs
Traditionally, polenta is frequently enriched with butter, cream, and/or cheese to make it particularly decadent. While the dry staple itself is always plant-based, assume that any prepared versions contain dairy products unless explicitly labeled otherwise.
Yes, polenta is gluten-free! It contains no wheat ingredients, but some manufacturers process it on shared equipment, which means that cross-contamination can be an issue. If you have a severe allergy or intolerance, look for packages that are specifically certified gluten-free.
Transfer the polenta and greens into airtight containers. Keep them separate if possible to maintain texture. Store in the fridge for up to 3-4 days. For the polenta, add a bit of water or broth to soften it when reheating. For the greens, reheat over low heat to avoid overcooking.
Absolutely! Polenta is a veritable superfood, full of vital complex carbohydrates, fiber, vitamins, minerals, and antioxidants. It’s a smart alternative to other starches such as white pasta, rice, or potatoes.
Yes, you can! Simply freeze polenta by cutting it into squares and storing in freezer-safe containers. Dark leafy greens can be frozen too, though they may lose some texture when thawed.
More Cozy Vegan Breakfast Recipes
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Creamy Berry Breakfast Polenta
-
Vegan Grits
-
Air Fryer Home Fries {Golden & Crispy}
-
Pumpkin Baked Oatmeal
Listen while you cook! Tune into my podcast, The Plant Powered People Podcast, while you’re cooking, folding laundry, or taking a bath. It may just change your life!
Creamy Vegan Polenta and Greens
Ingredients
For the polenta:
- 3½ cups water
- 1 cup instant polenta, (such as Bob's Red Mill)
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper
For the veggies:
- 1 medium onion, diced
- 8 ounces mushroom, (any type) sliced
- 4 cloves garlic, minced
- 1 tablespoon low-sodium tamari
- 1 tablespoon balsamic vinegar
- 1 15-ounce can white navy beans, drained and rinsed
- 5 ounces spinach, roughly chopped
Instructions
For the polenta:
- In a medium pot, bring the water to a boil over high heat. Reduce the heat to medium-high and slowly stir in the polenta, nutritional yeast, garlic powder, onion powder, salt, and pepper, whisking continuously. If you add the polenta too quickly, lumps will form.
- Reduce the heat to low and continue stirring the polenta for 1–2 minutes to avoid lumps. Cover and simmer for 15–20 minutes, stirring occasionally. If the polenta is too thick, add a bit more water and stir.
For the veggies:
- Meanwhile, in a medium skillet, sauté the onion and mushrooms over medium heat. (The mushrooms have a good amount of moisture, so you shouldn’t need to add water to prevent sticking. However, if sticking and burning occur, add a small amount of water to deglaze the pan.)
- Add the garlic, tamari, vinegar, beans, and spinach and cook for 1–2 minutes or until the spinach is thoroughly wilted.
- Serve the polenta topped with the spinach and mushroom mixture.
Notes
- Substitutions: You can replace the spinach with other greens, such as kale, broccoli, or collards. Sometimes I like to top this dish with shredded carrots for added color and nutrients. Make this your own recipe and change up the veggies for what’s in season or whatever you have on hand.
- Storing Leftovers: Transfer the polenta and greens into airtight containers. Keep them separate if possible to maintain texture. Store in the fridge for up to 3-4 days. To reheat the polenta, add a bit of water or broth to soften it when reheating. For the greens, reheat over low heat to avoid overcooking.
- Freezing Option: You can freeze polenta by cutting it into squares and storing in freezer-safe containers. Dark leafy greens can be frozen too, though they may lose some texture when thawed.
Nutrition
Thank you to our recipe tester Jessica Sabbagh!
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Leave a Comment
Polenta is so delicious, love this vegan version
So creamy and delicious! Love it!
Thanks for the vegan polenta recipe. We have guests that are vegan and this would make them so happy during the holidays.
I served this for dinner and it was delicious!
We will make this for Christmas Eve dinner with my in-laws, they love creamy polenta with lots of greens. Can’t wait to try it
This polenta recipe looks so good!! Love how easy it is to make.
This creamy vegan polenta was a hit for breakfast. So hearty and filling! Thanks for the recipe.
I’ve always wanted to try polenta. This looks like the perfect recipe!
This looks so cozy and delicious! I need to try it soon 🙂
What a great alternative to oatmeal for breakfast!! And leftovers for lunch or dinner!! Delicious!
This is the perfect savory breakfast! Makes me feel good to eat some greens in the morning!