- 4 cups water or vegetable broth
- 1 cup cornmeal
- 1/2 tsp garlic powder
- 3 tbsp nutritional yeast
- 1/4 cup soymilk
- 1-2 tbsp vegan margarine
- salt and pepper, to taste
Cook over low heat for 15 minutes, stirring frequently for and scraping the bottom to avoid burning. Cornmeal is done cooking when is smooth and thick.
Stir in soy milk and remaining ingredients before removing from heat.
Serve as is for a creamy polenta dish, or, omit the soy milk, press into a lightly greased loaf pan and chill until firm for a thick polenta loaf.
Enjoy your vegan polenta and scroll down for more vegetarian and vegan polenta recipes.